If you haven’t learned how to make canned blueberry pie filling taste better, you are missing out. With a few easy tricks, your canned pie filling will taste as if you started from scratch.
½ to 1cupof sugarbrown, granulated, or a mixture of the two
2tablespoonsof unsalted butter
Instructions
DUMP a can of blueberry pie filling into a medium bowl. (Use Duncan Hines Comstock brand if possible.)
STIR in fresh or frozen blueberries. (See Note 1.)
JUICE the lemon and pour the lemon juice, vanilla extract, and almond extract (if using) into the berries.
SPRINKLE in the spices and salt.
ADD half the sugar and stir until everything is combined. Taste and add additional sugar if needed.
MELT the butter if you won't be cooking the blueberry pie filling. Stir the butter into the filling. OR DOT the filling with several pats of butter if you will be using the pie filling in a baked recipe.
REFRIGERATE the filling if you are not cooking it in another recipe. Or, if you are using it in another recipe, use it right away.
Notes
To keep the blueberry consistency the same, it is crucial to use the right blueberries. If you will be using the canned blueberry pie filling in a non-bake recipe, use CANNED blueberries. If you will be using the filling in a baked recipe (like pie), fresh, canned, and frozen blueberries will all work.