Blueberry pie

You can see layers of fat. The Canadian Living pastry recipe makes enough for 2, double crusted pies

Not enough in the can of blueberry pie filling. I had frozen blueberries; I mixed 180 ml of sugar with
50 ml of cornstarch, then stirred it into the berries.

Cornstarch will give a clear, not cloudy filling.

My berries were frozen so I microwaved and stirred. Cloudy means filling has not thickened.  

Clear and thick sauce.  

I added my berries to the canned ones, layering them on top.

I used water to brush the pie top, then sprinkled with turbinado sugar. Remember the steam vent. 

Baked at 375 in my counter top convection oven.  30 minutes.