Blueberry Pie for Thanksgiving

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November 28, 2011

This year, I decided to make dessert for Thanksgiving.  It was supposed to be one of two desserts, but we never ended up making the second dessert.  Thus the pressure was on.  I had to make something delicious and well-liked by everyone.  I chose to make a blueberry pie with homemade dough and Comstock blueberry pie filling courtesy of the Foodbuzz Tastemaker Program.

Pie crust + blueberry filling
2 cans of filling for a 9 inch pie

The filling was not too watery or too thick.  It was just right for the pie.  I liked how the filling had tons of blueberries.  I like my pies with chucks of fruit, as opposed to a thin jelly.

making the basket weave top

After the filling was added to the pie crust, I made little strips out of dough and placed them on top to make a basket weave crust. This was just for aesthetic purposes. You can also just place the pie crust as one sheet on top.

Basket weave almost done

With some extra dough, I added little leaf cutouts to place on top of the basket weave.

Here it is all done!

I guess it was a hit.

=)

What did you eat for Thanksgiving dessert?

Comments ▼

You didn’t say how long you baked it, or at what temperature!!! I am going mad trying to find out what temp and for how long to bake a blueberry pie using pie filling. I have some home canned filling, but no idea at what temp to bake it. Have found nothing on line to help….every recipe is with fresh blueberries!!

I was wondering the same 🙂 It turned out awesome!!