Do you want the taste of homemade blueberry pie without starting from scratch? Create some magic with a can of blueberry fruit pie filling plus a few easy additions. Your canned blueberry pie filling recipe will taste as if you baked for hours.
You are busy. You need an easy blueberry pie recipe that starts with a can of pie filling and premade crust. Most of all, you need it to taste amazing.
I have you covered. This post will teach you how to make a blueberry pie with canned filling. You will need to throw in a few more ingredients, but it is worth it.
You can use any brand of canned blueberry pie filling for this recipe. So, grab the pie filling, put on your apron, and let’s get baking.
Why is the Recipe Not on the Back of the Pie Filling Can?
Have you noticed that there is no pie recipe on the back of the can of blueberry pie filling? It can be annoying. But it makes sense. You cannot simply open a can of pie filling, dump it into the pie shell, and bake.
Why? Because there are not enough blueberries in canned blueberry pie filling. No brand adds enough fruit. Ever. You will notice lots of goopy gel with a few blueberries sprinkled in when you open the can.
No brand will highlight the scarce blueberries in the canned filling. Hence, the missing blueberry pie recipe.
Most cans of blueberry pie filling have 1 cup of blueberries. However, a 9-inch pie crust has a 4 or 5-cup capacity.
To make a full-bodied blueberry pie, you must add more blueberries. If the canned pie filling is runny, added blueberries keeps it from flowing all over the place.
There are many tips to make canned blueberry pie filling taste better. However, adding extra berries is a crucial step that cannot be skipped.
What is the Best Store-Bought Blueberry Pie Filling?
The most popular store-bought canned blueberry pie filling recipe is Lucky Leaf fruit filling or topping.
Duncan Hines Comstock and Kroger store brands are also good choices.
Get any brand that is available because all canned blueberry pie fillings have similar problems. Problems that you will fix when you jazz up the pie filling.
Does Pie Filling Have to be Cooked?
Canned pie filling has already been cooked. You can eat it straight from the can. However, if you add a few things, it will taste better.
Then you can use it in no-bake desserts.
This canned blueberry pie filling recipe is for a baked blueberry pie. So although you do not need to cook the filling, you will be baking the pie.
Ingredients for the Best Canned Blueberry Pie Filling Recipe
Add a few simple ingredients to transform the canned stuff into a delicious tasting pie. This recipe will fill a 9-inch pie plate.
- 1 (21 oz) can of blueberry pie filling. The pie filling will be bland, goopy, and unappealing right out of the can. Don’t let that worry you. You are going to fix all that.
- 3 to 3½ cups of fresh or frozen blueberries. Don’t skip this step. This is the most important thing you can do to make the pie incredible. More blueberries reduce the runniness of the filling. The berries add more flavor. Most of all, the filling now looks like blueberries, not gel.
Use your judgment when adding blueberries to get the right amount. You want to cram the filling with blueberries, but you also need moisture from the filling.
- 1 tablespoon of lemon juice. Lemon brightens the taste and highlights the blueberries.
- ½ teaspoon of almond extract (optional). Almond extract can enhance the flavor of blueberries. If you have it, use it. If not, no need to make a special trip to the grocery store.
- ½ teaspoon of ground cinnamon. Turn the bland taste around with spices. Cinnamon and blueberries go together. If you add any spice, let it be cinnamon. A pinch of nutmeg or allspice is also an excellent addition.
- Up to 1 cup of sugar. I use a combination of brown sugar and granulated sugar. Usually, half brown and half white sugar. Sugar sweetens the filling (which needs sweetening even more with the addition of more blueberries).
- Pie thickener. Use ¼ cup tapioca flour or instant modified cornstarch, like clear jel or Cornaby’s EZ gel. Tapioca and clear jel are thickeners that keep your pie filling from being too runny.
Tapioca flour or ground tapioca pearls are easy to find in your local grocery store. It is a great way to thicken canned pie filling that is too thin.
Instant modified cornstarch is the perfect way to thicken pie filling. It is tasteless and foolproof. Plus, you can use it both hot and cold foods. It is the easiest to use but the hardest to find. You must usually buy it online.
- 2 tablespoons of butter. Butter is the secret ingredient in the pie filling. It will bring richness and depth of flavor to the pie.
Put several thin pats of butter on top of the pie filling before putting on the top crust. This is before the pie goes into the oven. The butter will melt and seep into the blueberry pie. Yum!
- Pie crust. Choose a package with two crusts if you want a double-crust pie. Sourdough pie crust is especially good with blueberry pie filling.
Alternately, choose a premade graham cracker pie crust if you want a blueberry crumb pie. You can also make your own graham cracker crust with graham cracker crumbs, sugar, and melted butter.
Pie Topping Ingredients
- Egg wash made with 2 egg whites plus 1 tablespoon of water OR ¼ cup of cream
- Decorating sugar (optional)
- ¼ cup of flour
- 2 tablespoons of brown sugar
- 1 tablespoon of granulated sugar
- Pinch of cinnamon
- ½ teaspoon of lemon zest
- ¼ cup of butter
How to Make Blueberry Pie with Canned Filling
Step 1. Preheat the oven to 400° F (200° C).
Continue to heat oven for 10 minutes after it reaches 400° F before baking the pie.
Step 2. Open the can of blueberry pie filling.
Empty the can of blueberry pie filling into a medium bowl.
Step 3. Stir in the extra blueberries.
If you use fresh blueberries, wash them with cold water. Then pat the berries dry before adding them to the pie filling.
Start with 1 cup and stir to distribute the blueberries. Add more blueberries ½ cup at a time until the pie filling is full of blueberries.
The gel should not be too runny. However, there should be enough gel to moisten all the blueberries. The amount of blueberries you add is based on personal preference. I always use at least 3 cups but can happily go up to 3½ cups.
Step 4. Drizzle in freshly squeezed lemon juice.
Juice a lemon and pour the lemon juice into the blueberry mixture. Measure in the almond extract if using. Remember, a little bit can go a long way.
Step 5. Sprinkle in the spices.
Sprinkle in cinnamon, cloves, allspice, and a pinch of salt.
Step 6. Sweeten.
Combine sugar with the pie filling. Start with ½ cup of sugar. Stir it into the filling and taste. Add the amount of sugar you need until the filling is as sweet as homemade blueberry pie filling.
Step 7. Thicken the filling.
Grind the tapioca pearls into powder with a food processor, blender, nut grinder. Stir the tapioca starch into the pie filling. Allow the filling to sit for 15 minutes before pouring it into the pie shell.
Alternately, add the EZ gel instead of tapioca.
Step 8. Prep the pie crust.
Prepare the pie pan. Carefully unroll the refrigerated pie crust and place one crust in the pin tin. (Or use a premade graham cracker crust.)
Step 9. Pour in the filling.
Empty the blueberry pie filling into the pie shell. Smooth it until it is evenly distributed in the pie pan.
Step 10. Dot the filling with butter.
Slice several thin pats of butter and dot the top of the pie filling. Use about 2 tablespoons of butter.
Step 11. Add the top crust.
Top the pie with the second refrigerated pie crust. Press the edges together with a fork. Prick a few holes in the top crust for ventilation.
(If you are using a premade graham cracker crust, sprinkle the streusel on top. See instructions for making streusel below.)
Step 12. Brush the crust with the egg wash.
- Make an egg wash by whisking 1 tablespoon of water into 2 egg whites OR 1 whole egg. (Alternately, use ¼ cup of cream.)
- Brush the egg wash onto the pie crust with a pastry brush.
- Sprinkle with finishing sugar (optional).
Step 13. Bake the pie.
- Place the pie pan on a cookie sheet to catch any blueberry juice overflow as the pie bakes.
- Make a ring with aluminum foil to cover the edges of the pie while it bakes. This prevents the edge of the pie from burning.
- Bake the pie for 40 to 50 minutes or until the pie filling is bubbly and the crust is lightly browned.
Step 14. Cool the pie.
Remove hot blueberry pie from the oven and allow it to cool for 15 minutes before cutting.
Step 15. Serve.
Serve with a scoop of vanilla ice cream. Or spoon on some Cool Whip instead.
How to Make a Streusel Topping
If you use a graham cracker crust, make a streusel topping for your blueberry pie.
- SCRUB a lemon peel and grate some zest.
- MIX ¼ cup of flour, 2 tablespoons of brown sugar, 1 tablespoon of white sugar, ¼ teaspoon of cinnamon, and ½ teaspoon of lemon zest together in a small bowl.
- CUT IN 2 tablespoons of butter with two butter knives. Alternately, use a food processor and pulse until you get a crumbly texture.
- FREEZE the mixture for 15 minutes.
- REMOVE from the freezer and break apart the pieces until they have a crumble texture.
- SPRINKLE on top of the pie and bake.
How Do You Know When Blueberry Pie is Done?
Blueberry pie is done baking when the blueberry filling bubbles in the pie crust. Bake the pie for 5 minutes after you see the filling bubble.
Bake longer if the pie crust is still doughy. You may need to cover the edges of the pie crust with aluminum foil. This prevents the crust edges from burning.
How Do You Make Blueberry Pie Filling Not Runny?
If your blueberry pie filling is runny, try a few of these smart tips.
- Thicken with tapioca flour. Tapioca does not affect the color of the fruit as it thickens the filling. You must grind the tapioca pearls into a powder, or they will be visible in the blueberry pie.
- Try instant modified cornstarch. Modified corn starch is excellent for both baked and no-bake pies. Try EZ Gel or Ultra Gel. This should be in every household’s pantry. It can thicken anything from banana pudding to gravy, and it works in hot or cold food.
- Use a cornstarch slurry. Make a cornstarch slurry by mixing cornstarch and water in a ratio of one tablespoon of cornstarch per two tablespoons of water. Stir until the cornstarch has dissolved before adding it to the pie filling.
This is the last resort because it changes the flavor slightly. It is also more challenging to use with canned filling than when making your own pie filling.
- Add more frozen or fresh berries. More berries will fill out the gel, keeping it from running all over the place.
You can add fresh fruit to any canned pie filling that will be baked in a pie. All the fruit will bake together as the pie bakes.
For no-bake recipes, it is best to add canned fruit to keep the same consistency. The fruit in the canned pie filling is cooked and softer than fresh fruit.
You can freeze canned blueberry pie filling in an airtight freezer-safe container for at least 3 months.
You can also freeze pies or other desserts made with blueberry pie filling. When adequately covered, pies can last for about 3 months.
Store a pie in an airtight freezer-safe container, if possible. If one is not available double wrap the pie with plastic wrap. Then wrap it with aluminum foil. If the pie tin is small enough, slide it into a heavy-duty freezer zip-top bag. Label the bag and then freeze.
You can make a blueberry pie with a crust topping or a blueberry crumble pie with a streusel topping. They have slightly different baking times.
Bake a blueberry pie with canned filling and a crust for 40 to 45 minutes at 400° F (200° C).
Bake a blueberry pie with canned filling and a streusel topping at 375° F (190° C) for 40 to 45 minutes. Watch for the bubbling blueberry filling and the streusel topping to bake to a golden brown.
- 1 (21 oz.) can of blueberry pie filling
- 3 to 3½ cups of fresh or frozen blueberries
- 1 tablespoon of lemon juice
- ½ teaspoon of almond extract (optional)
- ½ teaspoon of ground cinnamon
- pinch of nutmeg
- pinch of allspice
- ¼ teaspoon of salt
- ½ to 1 cup of sugar (brown, granulated, or a mixture of the two)
- ¼ cup of tapioca flour (or tapioca pearls ground into powder)
- 2 tablespoons of unsalted butter
- 2 (9-inch) pie crusts for double-crust or 1 crust for open-top pie
- 2 egg whites
- 1 tablespoon of water
- finishing sugar (optional)
- PREHEAT the oven to 400° F (200° C). Heat an additional 10 minutes after the oven reaches 400° F (200°C).
- DUMP a can of blueberry pie filling into a medium bowl.
- STIR in the fresh or frozen blueberries.
- JUICE the lemon and pour the lemon juice and almond extract (if using) into the berries.
- SPRINKLE in the spices and salt.
- ADD half the sugar and stir until everything is combined. Taste and add additional sugar if needed.
- GRIND the tapioca pearls into powder and mix into the pie filling.
- SET ASIDE for 15 minutes so the tapioca can soften.
- PREPARE the pie crust. Carefully unroll the premade crusts. Place one crust in the pie tin. Place the pie pan on a cookie sheet to catch any blueberry juice overflow as the pie bakes.
- POUR the blueberry pie filling into the pie shell. Smooth it until it is evenly distributed in the pie pan.
- DOT the filling with several pats of butter.
- TOP the pie with the second refrigerated pie crust. Press the edges of the top and bottom crust together with a fork. Prick a few holes in the top crust for ventilation.
- MAKE an egg wash by whisking 1 tablespoon of water into 2 egg whites OR 1 whole egg.
- BRUSH the egg wash on the top pie crust. Sprinkle with finishing sugar (optional).
- COVER the edges of the pie with aluminum foil so the crust does not burn during baking.
- BAKE the pie for 40 to 50 minutes or until the pie filling is bubbly and the crust is lightly browned.
- REMOVE the hot blueberry pie from the oven and allow it to cool for 15 minutes before cutting.
- SERVE with a scoop of vanilla ice cream.
All images and content are ©TheTastyTip.com. If you want to use this recipe and techniques, please take your own photos, write your own description, and link back to this page. Thank you.
Serving Size1 slice
Amount Per Serving Calories 329Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 8mgSodium 148mgCarbohydrates 65gFiber 6gSugar 45gProtein 3g
Nutrition information is an estimate only and may vary based on individual ingredients added and cooking methods used.
More Easy Recipes with Canned Fruit Pie Filling
There are lots of uses for canned pie filling. Just be sure to jazz up the filling first. Canned pie filling needs some help before it is ready to use.
- No-bake cherry pie. Another popular pie is cherry pie with canned filling and graham cracker crust. Cherry canned pie filling sits on top of a lemon cream cheese filling.
Check out the ultimate guide for premade graham cracker crust and get all your questions answered. Also, be sure to try my tips to make canned cherry pie filling taste better.
- Cherry fluff salad. Cherry fluff (aka the pink stuff) is the easiest potluck dish you can bring to your next party. Cuz everyone needs a little pink in their life.
- Blueberry pie bars.
Hungry for More Pie?
Check out these other tasty pies.
- Arizona sunshine lemon pie. If you REALLY love lemon, this Arizona sunshine lemon pie recipe is for you. Bursting with fresh lemon flavor, it’s a sweet slice of sunshine in a graham cracker crust.