Blueberry Pie with Canned Filling is a simple yet classy fruit pie, made with flaky packaged pie crusts, blueberry pie filling, and a touch of lemon flavoring from freshly squeezed lemon and lemon zest.
The cornstarch added to the pie filling is my personal hack for thickening the filling so that it doesn’t run when slicing into the pie.
If you’re looking for a dessert that won’t require many ingredients or cooking processes while still looking extremely inviting then this blueberry pie with can filling is a must-bake!
Serve each slice of blueberry pie with a dollop of whipped cream or a scoop of creamy vanilla ice cream.
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Why You’ll Love This Recipe
- Easy to assemble: This blueberry pie is incredibly easy to make. It calls for simple ingredients and minimal steps to follow.
- Inexpensive dish: This sweet and fruity pie with premade pie crust is addictive and won’t burn a hole in your pocket! For this reason, I love making this when catering to a large crowd, especially over busy holidays.
- Versatile: Adapt your blueberry pie with can filling by using a different pie filling, making your own pie crust with crushed buttery crackers, or top the pie off with a sprinkling of crumbled dough instead! There are many ways to change this dessert.
- A classy dessert: This basic blueberry pie looks super classy and tastes even better. You can easily dress it up with fresh pieces of fruit such as garnish and whipped cream.
Why This Recipe Works
- This blueberry pie is a family favorite. In fact, I’ve made it for many years and served it up to friends and guests too with only positive feedback and many requests for the recipe!
- I’m going to walk you through the process of making this scrumptious fruity pie dessert effortlessly with the aid of simple recipe instructions and step-by-step recipe images.
- Frequently asked questions and pro recipe tips have been included in this recipe post to ensure that your experience of making blueberry pie is easy and enjoyable.
- Recipe variations are listed below should you like to add any personal twists to your blueberry pie with can filling.
- You can enjoy a slice of this blueberry pie as is or with a scoop of creamy vanilla ice cream for a more decadent treat.
What Do I Need To Make Blueberry Pie
Equipment
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- Rolling Pin
- 9″ Pie Pan
- Pie Shield – A pie shield protects the edges of the pie to prevent them from burning.
Ingredients
Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient on hand. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
For the crust
- Packaged pie crusts – you’ll need 2 crusts, one for the crust and another to use as the topping of the pie. NOTE: If you prefer a crumble topping, check out my Blueberry Crumb Bars.
For the filling
- Blueberry pie filling. I’ve used a 20 oz can of pie filling. You could make this fruit pie with a different pie filling such as raspberry pie filling, strawberry pie filling, or another fruit pie filling.
- Lemon juice. Opt for fresh lemon juice, if available, over the bottled variety for the best taste.
- Vanilla.
- Lemon zest.
- Cornstarch. This helps to thicken the pie filling so that it doesn’t simply spill out when the pie is cut into slices.
How To Make Blueberry Pie with Canned Filling
- Make the Blueberry Filling by combining all of the blueberry filling ingredients together in a medium-sized bowl.
- Stir until fully combined.
- Unroll the pie crust.
- Assemble the Blueberry Pie.
- Press one package of pie crust into the bottom of the pie pan.
- Spoon the blueberry pie filling into the crust and spread it out.
- For a lattice pie crust top, unroll and cut the crust into 1” strips.
- Weave 9 strips of crust onto the top of the blueberry filling. Use a fork to press the edges of the crust then cut the excess crust from the top edge of the pan.
- Place the pan into the oven to bake in a preheated 350-degree oven for 1 hour or until the crust has baked through and is golden brown. Remove the pan from the oven and place it onto a cooling rack to cool slightly before slicing and serving.
Recipe Tips
- Traditional Pie Crust. For a traditional pie crust top, simply unroll the pie crust, place it over the pie filling, press the edges of the pie crust together, and cut the excess off of the top. Use a fork to press holes into the top center of the crust to allow the steam to vent from within the pie.
- Double It. You can easily make a double batch of this blueberry pie and store one in the freezer for a convenient dessert later on.
- Wrap It. If you have other food or flavoring ingredients in the refrigerator that give off strong odors (such as garlic), I strongly suggest that you wrap your pie tightly with plastic wrap to prevent the blueberry pie from taking on any of those odors. If you don’t, the results may be rather unpleasant! The same applies to any leftover blueberry pie stored in the refrigerator.
- More Lemon. The amount of lemon juice called for in the recipe results in an incredibly subtle flavor but you can add in extra should you like a stronger lemon taste.
Variations
- Fresh Blueberries. While I’ve used a can of pie filling for this dessert, you could add in some fresh blueberries too for a delicious texture. Just make sure that the blueberries have been rinsed and pat dry before adding to the pie filling for baking purposes.
- Gluten-Free. For a gluten-free blueberry pie, use gluten-free packaged pie crusts instead of regular flour crusts.
- Traditional Crust. Create a traditional pie crust top by simply unrolling the pie crust and placing it over the pie filling, pressing some holes in it with a fork for steam release.
- From Scratch Pie Crust. Instead of using packaged pie crusts, you could make your own pie crust from a simple dough or from crushed buttery crackers.
- Crumb Topping. Add a crumb topping or streusel-like topping to this blueberry pie instead of the sliced pie crust dough. See my Blueberry Crumb Bars for an example.
What To Serve With Blueberry Pie
This blueberry pie with can filling is delicious as is but you could also serve each slice with whipped cream or a scoop of vanilla ice cream, and a cup of coffee or a latte.
FAQs
Blueberry pie with can filling can be stored in an airtight container either at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Once completely cool and wrapped with plastic wrap, for up to 3 months. Thaw overnight in the refrigerator and reheat at 375F in the oven until heated through.
This sweet and fruity pie is a combination of flakey packaged pie crust with soft and gooey blueberry pie filling and lemon zest spread throughout.
Yes! To make this blueberry pie gluten-free, purchase gluten-free packaged crusts or make your own pie crusts with a gluten-free flour such as Bob’s Red Mill flour.
You should be able to see the blueberry pie filling bubbling through the strips of top pie crust. The pie crust strips on the top should also be golden in color. The pie filling should be bubbling for at least 5 minutes before the entire pie is removed from the oven
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Recipe
Blueberry Pie With Canned Filling
Ingredients
Crust:
- 2 packages pie crusts
Filling:
- 20 oz can blueberry pie filling
- 2 tsp lemon juice
- 1 tsp vanilla
- 1 tsp lemon zest
- 2 tsp cornstarch
Instructions
- Preheat the oven to 350 F. Spray a glass pie pan with baking spray.
- To make the blueberry filing, combine all of the ingredients together in a medium sized bowl. Stir until fully combined.
- Unroll and press one package of pie crust into the bottom of the pie pan.
- Spoon the blueberry pie filling into the crust and spread it out.
- For a lattice pie crust top, unroll and cut the crust into 1” strips. Weave 9 strips of crust onto the top of the blueberry filling. Use a fork to press the edges of the crust then cut the excess crust from the top edge of the pan.
- Place the pan into the oven to bake for 1 hour in a 350-degree F preheated oven, or until the crust has baked through and is golden brown.
- Remove the pan from the oven and place it onto a cooling rack to cool slightly before slicing and serving.
Notes
- Storage: Pie may be stored covered at room temp for 2 days or in the fridge for up to 5 days.
- Traditional Pie Crust. For a traditional pie crust top, simply unroll the pie crust, place it over the pie filling, press the edges of the pie crust together, and cut the excess off of the top. Use a fork to press holes into the top center of the crust to allow the steam to vent from within the pie.
- Double It. You can easily make a double batch of this blueberry pie and store one in the freezer for a convenient dessert later on.
- Wrap It. If you have other food or flavoring ingredients in the refrigerator that give off strong odors (such as garlic), I strongly suggest that you wrap your pie tightly with plastic wrap to prevent the blueberry pie from taking on any of those odors. If you don’t, the results may be rather unpleasant! The same applies to any leftover blueberry pie stored in the refrigerator.
- More Lemon. The amount of lemon juice called for in the recipe results in an incredibly subtle flavor but you can add in extra should you like a stronger lemon taste.
Beth says
This recipe is even more proof that semi-homemade is the way to go, at least for me. It looks delicious, and I love how fast and easy it is.
Mindee says
So yummy! I love blueberries! This was the perfect spring pie to go with Sunday dinner!
Heidy says
This blueberry pie recipe was highly exceptional! I loved all the flavors and textures. I can’t wait to make it again. It was so good!
I am looking forward to checking out some of your other recipes on your blog! Have a great day, and thanks for sharing this fantastic recipe!
Jacqueline Meldrum says
I was craving pie this morning and then I came across your blog. Perfect timing