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Blueberry Pie It may sound trite to suggest serving a slice of this Blueberry Crumble Pie with a scoop of vanila ice cream, but it really does complete the experence. If you are itching to use all those fresh Texas blueberries in your fridge for this, beware that you will not be able to use them for this recipe, except maybe to decorate the plate. This recipe uses a can of blueberry pie filling, which is usually found in the supermarket in the baking aisle.

If you want to use some of your blueberries, refer to our recipes for blueberry cream pie and blueberry muffins.

Thought of the Day: Thank you, Silicon Valley. How have we gotten by without grillbots?

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Here's an easy recipe for blueberry pie made even easier by using canned blueberry pie filling and a crumble topping. Be sure and have vanilla ice cream on hand, because a scoop with this pie tastes heavenly.
  • 1/4 cup sugar
  • 1/2 cup all-purpose flour
  • 3 tablespoons butter
  • 1 tablespoon orange zest
  • 1 21-ounce can blueberry pie filling
  • 1 cup miniature marshmallows
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons orange zest
  • 1 unbaked 9-inch pie shell
Preheat oven to 400°F.

For the crumble, combine the sugar and flour, stirring well. Use a pastry blender or two knives to cut in the butter and 1 tablespoon orange zest until the mixture forms small crumbs. Set aside.

Combine the pie filling and marshmallows in a mixing bowl, stirring gently. Sprinkle the cinnamon and the 2 teaspoons orange zest over the mixture, and stir gently until well mixed. Pour into the unbaked pie shell.

Sprinkle and smooth the crumb topping evenly over the filling. Bake 30 to 35 minutes, until the crust is golden. Cool on a wire rack. 8 servings.

Prep time: 15 minutes; Cooking time: 35 minutes; Total time: 50 minutes

Recipe editor

The serving dishes in our photograph are Fiesta dinnerware.

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