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A spatula holding 1 piece of pie above the rest of the pie in the glass pie plate, sitting on a white napkin with a light blue stripe.
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Blueberry Pie With Canned Filling

This blueberry pie is incredibly easy to make. By using canned blueberry filling and a store-bought pie crust, and following a few easy steps, you'll have a perfect blueberry pie every time.
Course Dessert
Cuisine American
Keyword blueberry pie, Pie
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10
Calories 508kcal
Author Michele @ Flavor Mosaic

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.
    Side by side step by step photo collage showing the ingredients for blueberry pie filling in a bowl on the left, and on the right shows the bowl after all the ingredients have been stirred together.
  • Unroll and press one package of pie crust into the bottom of the pie pan.
    Photo showing pie crust rolled out and placed into the bottom of a pie pan and then another rolled out crust cut into strips.
  • 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.
    Overhead view of a blueberry pie with a lattice pie crust.
  • 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.
    Overhead view of a whole blueberry pie after baking.
  • Remove the pan from the oven and place it onto a cooling rack to cool slightly before slicing and serving.

Video

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. 

Nutrition

Calories: 508kcal | Carbohydrates: 68g | Protein: 6g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 367mg | Potassium: 153mg | Fiber: 4g | Sugar: 22g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 3mg