double blueberry pie with pat in the pan crust
This recipe is from a Mr. Food TV episode from the 1990's. It uses both blueberry pie filling and fresh blueberries, making the filling especially good, and yet easy.
prep time
15 Min
cook time
45 Min
method
Bake
yield
8 serving(s)
Ingredients
- PAT IN PAN CRUST:
- 3 cups all purpose flour
- 1 cup sugar
- 1 teaspoon salt
- 1 cup cold butter
- BLUEBERRY FILLING:
- 2 cans (21 ounces each) blueberry pie filling
- 1 pint fresh blueberries
- 1/4 teaspoon cinnamon
How To Make double blueberry pie with pat in the pan crust
-
Step 1Preheat oven to 425 degrees. CRUST: In a large bowl combine flour, sugar, and salt. Cut butter into mixture with a pastry cutter until a uniformly crumbly dough is made. Place half of this mixture in a 10 inch deep dish pie plate that has been sprayed with non-stick baking spray. Using your fingers pat pastry into an evenly thick crust on bottom and sides of pie plate.
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Step 2FILLING: Mix pie filling, fresh blueberries, and cinnamon. Pour into pie shell. Sprinkle remaining pastry crumbs evenly over blueberry filling. Bake for 45-50 minutes or until crumbs are golden brown and filling is bubbling.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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