Full Answer
Because there are not enough blueberries in canned blueberry pie filling. No brand adds enough fruit. Ever. You will notice lots of goopy gel with a few blueberries sprinkled in when you open the can. No brand will highlight the scarce blueberries in the canned filling. Hence, the missing blueberry pie recipe.
Place the pie pan on a cookie sheet to catch any blueberry juice overflow as the pie bakes. Make a ring with aluminum foil to cover the edges of the pie while it bakes. This prevents the edge of the pie from burning. Bake the pie for 40 to 50 minutes or until the pie filling is bubbly and the crust is lightly browned.
Ingredients 1 ¾ cup white sugar 2 3 tablespoons cornstarch 3 ¼ teaspoon salt 4 ½ teaspoon ground cinnamon 5 4 cups fresh blueberries 6 1 recipe pastry for a 9 inch double crust pie 7 1 tablespoon butter
Most cans of blueberry pie filling have 1 cup of blueberries. However, a 9-inch pie crust has a 4 or 5-cup capacity. To make a full-bodied blueberry pie, you must add more blueberries.