That’s because cornstarch does a great job thickening recipes like this and it’s what gives the filling that gorgeous thick texture. I love using fresh, juicy blueberries (or even wild blueberries) ...

Alternatively, you can opt for a blueberry, mixed berry, or cherry pie filling with a decadent layer of cream cheese. The texture and tangy bite of these bars will forever change how you think of this ...

But that doesn't have to be the case! Turns out, you can absolutely make delicious pie filling using canned fruit — it could even turn out better than if you used the fresh stuff. Canned fruit ...

1. Gently toss the blueberries with the sugar, thickener, salt and spices. Stir in the lemon juice and optional zest and pile into the pie shell, making the pile a little higher in the center than ...

Set aside 1 tablespoon of the sugar for topping the pie. In a small ... Cover the filling with the dough and crimp the edges by pinching together lightly (use a bit of water to moisten the bottom ...

Roll out two-thirds of the pastry on a floured work surface using a rolling ... 200C/400F/Gas 6. Fill the pastry-lined dariole moulds or pie dish with the cooled apple and blueberry mixture.

Because pie is inherently rustic in nature, I love the flexibility they offer. If the filling oozes ... these blueberry pie bars are perfect for any gathering. Use the same oat-studded dough ...

The butter in pastry ensures it is a winner. Great served ‘as is’ or with whipped cream or plain yoghurt. This recipe may be halved to serve 6-8 people.

Before you head to the store, there's one important distinction you must know when reading your recipes: the difference between canned pumpkin versus pumpkin pie filling ... to use up a can.