Do you want the taste of homemade blueberry pie without starting from scratch? Create some magic with a can of blueberry fruit pie filling and a few easy additions. Your canned blueberry pie filling recipe will taste as if you worked 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 this dessert to taste amazing.

Luckily, you are in the right place. This post will teach you how to make an incredibly delicious blueberry pie with canned filling.

Start with the canned filling. Then, throw in a few extra ingredients to make it the most delicious blueberry pie filling ever.

You can use any brand of canned blueberry pie filling for this easy recipe. So, grab the pie filling, put on your apron, and let's get baking.

RELATED: You may also be interested in the best pie crusts for berry pies. You will love the suggestions for when to use each crust.

Jump to:

• What is the Best Store-Bought Blueberry Pie Filling?
• Ingredients for the Best Canned Blueberry Pie Filling Recipe
• Equipment
• Variations
• Baking Instructions
• Tasty Tips
• How Do You Know When Blueberry Pie is Done Baking?
• How to Store Leftover Pie
• How to Freeze Leftover Blueberry Pie
• What to Serve with Blueberry Pie
• How Do You Make Blueberry Pie Filling Not Runny?
• Frequently Asked Questions
• More Easy Recipes with Canned Fruit Pie Filling
• Hungry for More Pie?
• Comments

What is the Best Store-Bought Blueberry Pie Filling?

The recipe will taste better when you start with the best filling. The best-tasting canned pie filling (after our taste test) is Duncan Hines Comstock. The Kroger store brand is also decent. However, the Lucky Leaf brand might be the easiest to find.

Get any available brand because all canned blueberry pie fillings have similar problems. Problems that you will fix when you jazz up the pie filling.

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 of pie filling 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 on the can.

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, the added blueberries keep it from flowing everywhere.

There are many tips to make canned blueberry pie filling taste better. However, adding extra berries is a crucial step that cannot be skipped.

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 chance of a runny filling. The berries add more flavor. Most of all, the pie filling will look 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.

• Lemon juice. Lemon brightens the taste and highlights the blueberries.

• Almond extract (optional). Almond extract can enhance the flavor of blueberries. If you have it, use it. If not, there is no need to make a special trip to the grocery store.

• Spices. Turn the bland taste of canned filling 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.

• Sugar. I prefer brown sugar. However, a combination of brown sugar and granulated sugar is a delicious option too.

• 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 for both hot and cold foods. It is the easiest to use but the hardest to find. You must usually buy it online.

• Unsalted 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!

• Premade pie crust. Choose a package with two crusts if you want a double-crust pie. This recipe will feature a lattice top. Choose refrigerated or frozen pie crust.

• Egg wash made with an egg white OR ¼ cup of heavy cream

• Decorating sparkling sugar (optional).
  
  ↪ Buy from King Arthur Baking
  ↪ Buy from Amazon

Variations

• Make a double crust pie. If you don't want to bother with lattice, just cover the pie with the second crusts. Press the edges together and poke the top with a fork before baking.

• Make a streusel topping instead of using a top crust. Crumble ¼ cup of flour, 2 tablespoons of brown sugar, 1 tablespoon of granulated sugar, a pinch of cinnamon, ½ teaspoon of lemon zest, and ¼ cup of butter together.
  
  Sprinkle on top of the pie before baking.

Baking Instructions

STEP 1. Preheat the oven to 400° F (200° C).

• Continue to heat the oven for 10 minutes after it reaches 400° F before baking the pie.

STEP 2. Combine the blueberry pie filling and the extra blueberries.

• Empty the can of blueberry pie filling into a medium bowl.

• Stir in the extra blueberries.
  
  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.

Note: If you use fresh blueberries, wash them with cold water. Then, pat the berries dry before adding them to the pie filling.

STEP 4. Stir in the rest of the filling ingredients.

• 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.

• Sprinkle in cinnamon, cloves, allspice, and a pinch of salt.

• Combine sugar with the pie filling. Start with ½ cup of sugar. Stir it into the filling and taste. Add the sugar 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, or 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. 

STEP 9. Pour in the thickened filling.

• Empty the blueberry pie filling into the pie shell. Smooth it until it is evenly distributed in the pie pan.

• Slice several thin pats of butter and dot the top of the pie filling. Use about 2 tablespoons of butter.

STEP 10. Add the top lattice crust.

• Unroll the pie dough and cut it into 1-inch wide strips with a pastry cutter.

• Lay 4 or 5 strips across the pie. Try to keep them evenly spaced.

• Fold back every other strip halfway.

• Lay another strip in the center of the pie perpendicular to all the strips.

• Straighten the folded back strips. Then fold back the alternate strips that weren't folded back the first time.

• Lay another perpendicular strip across the pie. Unfold the strips over this new strip.

• Repeat the weaving process until you reach the end of the pie. Then repeat on the other half of the pie.

STEP 11. Trim and seal the edges.

• Use kitchen shears to trim the strips to match the edge of the bottom pie crust.

• Seal the strip edges to the bottom pie dough edges with a fork.

STEP 12. Brush the crust with egg wash.

• Whisk one egg white until it is frothy. (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.

• Cover the edges of the pie with an adjustable pie crust shield to prevent the edges from burning.
  
  Alternately, make a ring with aluminum foil to cover the edges of the pie while it bakes.

• 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 the hot blueberry pie from the oven and allow it to cool for 30 to 45 minutes on a cooling rack before cutting.

STEP 15. Serve.

Cut the pie and serve it with a scoop of vanilla ice cream.

Tasty Tips

• Cool before cutting. The best pro tip I can give you for baked blueberry pie is to cool it before you cut it.
  
  Fruit pie fillings will thicken when they cool, but they are a soupy mess right out of the oven. Wait at least 15 minutes, but 30 to 45 minutes is even better to achieve the perfect pie shape.

• The only way to get delicious pie filling from a can is to add extra blueberries and a few simple ingredients.

• Cover the pie edges. The outer pie crust bakes faster than the center. If you don't want overdone or burned edges, cover them before baking.

How Do You Know When Blueberry Pie is Done Baking?

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. 

How to Store Leftover Pie

Storing blueberry pie in the refrigerator is a great way to keep it fresh and delicious. Here's the best way to store a pie in the pie tin.

1. Cool the pie completely. Before storing, allow the pie to cool completely at room temperature. This prevents condensation from forming inside the storage container, which can make the crust soggy.
2. Use a pie container: If you have a lidded pie keeper, a Bundt cake keeper, or a large enough airtight container, put the whole pie in it (tin and all). This provides additional protection and helps maintain the pie's structure.
   
   If you don't have a large enough container, wrap the cooled pie in plastic wrap or aluminum foil.This helps to keep the pie moist and fresh while preventing it from absorbing any odors from the refrigerator.
   
   Place the wrapped pie pan on a tray or plate to prevent the crust from flaking off in the fridge.
3. Refrigerate: Place the wrapped or contained pie in the refrigerator. Storing it on a flat surface is best to keep the filling and crust intact.
4. Eat within a few days: Blueberry pie will generally keep well in the refrigerator for 3 to 4 days. After this, the quality may start to diminish.
5. Reheat (optional): If you prefer to enjoy your pie warm, you can reheat individual slices in the microwave for 30 to 60 seconds. Or warm it in an oven preheated to 350°F (175 °C) for about 10 minutes.

How to Freeze Leftover Blueberry Pie

Freeze to extend the shelf life of blueberry pie while preserving its taste and texture. Here's the best way to freeze it:

1. Cool the pie completely: Ensure the pie is completely cooled to room temperature. This prevents ice crystals from forming, which can affect the texture.
2. Wrap the pie tightly with plastic wrap, ensuring every part is covered. This helps to prevent freezer burn. You can then wrap it again with aluminum foil for an extra layer of protection. If you have a freezer-safe pie container, place the wrapped pie inside for added protection.
3. Freeze in sections (optional): You can slice the pie and wrap each piece individually. This way, you can thaw only as many servings as you need.
4. Label and freeze: Label the wrapped pie with the current date so you can keep track of how long it's been in the freezer. Place it in the freezer, where it's not likely to be squished or deformed.
5. Thawing and serving: To thaw, transfer the pie to the refrigerator and let it thaw overnight. You can also thaw it at room temperature for a few hours if you plan to serve it the same day. If you like your pie warm, reheat it in the oven at 350°F (175°C) until it's heated through.
6. Shelf life: Properly stored, a frozen blueberry pie can last up to 4 to 6 months in the freezer without significantly losing quality.

How Do You Make Blueberry Pie Filling Not Runny?

If your blueberry pie filling is runny, try these smart tips to prevent runny filling.

• 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 cornstarch 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 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.

• Cool the baked pie for about 45 minutes before cutting it for the perfect texture. Berry pies fresh from the oven will be runny. The thickening ingredients work as the pie cools.

Frequently Asked Questions

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More Easy Recipes with Canned Fruit Pie Filling

There are lots of great recipes using 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. Canned cherry 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, 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.

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.