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.
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.
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.
With some extra dough, I added little leaf cutouts to place on top of the basket weave.
I guess it was a hit.
What did you eat for Thanksgiving dessert?
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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!!