Blueberry Fruit Pie, Blueberry

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Marie Callender's Blueberry PieFilling: Blueberries, Sugar, Water, Apples, Modified Corn Starch, Corn Starch, Lemon Juice Concentrate, Salt, Lemon Oil. Crust: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Soybean Oil, Hydrogenated Soybean Oil, Water, Dextrose, Salt.Marie Callender's Blueberry Pie. New! From my kitchen to yours since 1948. Extra flaky. Crust made from scratch. Made with juicy whole blueberries. Directions Keep frozen; must be cooked thoroughly.Baking directions:Conventional oven:Do not prepare in toaster oven.1. Preheat oven to 400 degrees F. remove plastic wrapper from pie.2. Thaw pie 5 minutes at room temperature; gently pierce center 3 to 4 times with a fork to vent.3. Bake pie on baking sheet in center of oven 55 to 60 minutes or until crust is golden brown. Handle carefully; it's hot! Never lift pie pan by the edges.4. Check that pie is cooked thoroughly to 165 degrees F.5. Let cool.Pie will slice and serve most easily when cooled at least 3 hours.For food safety and quality:Keep frozen; do not thaw.Ovens vary. Adjust cooking times as needed.Pie must be cooked thoroughly. Read and follow these cooking directions.Marie's baking tips:Our pies are filled with luscious, ripe fruit; some juices may bubble over while baking. Cover your baking sheet with aluminum foil for easy clean up.To give your pie crust an even more beautiful, flaky appearance, brush on a beaten egg before baking (avoid brushing egg on the pattern around the pie's edge) .If edges of pie begin to brown excessively, cover edges with a strip of aluminum foil and continue baking.Serve with a dollop of Reddi Wip. Warnings Contains: wheat.

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