This quick and easy blueberry pie with canned filling is simple to make with few ingredients! It's a delicious dessert any time of year and is especially tasty with a scoop of vanilla ice cream!

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When I'm in need of a last-minute dessert that's quick to prepare but still tastes great, I think of this blueberry pie!
Don't get me wrong—I love pies with a homemade crust like my apple pie and this peach pie, but making pie with store-bought crust, like this apple pie with puff pastry or this cherry pie with canned filling, really speeds up the process!
I often find myself turning to this pie when my boyfriend and I make last minute plans and need a dessert to go with dinner for our friends!
Everyone always loves it and can't ever believe it's made with store bought crust!
Why this is the best recipe
- Quick: With store-bought crust and canned pie filling, this recipe can be prepared in less than 10 minutes!
- Easy: This foolproof recipe is made with just a few simple ingredients.
- Stress-Free: A quick dessert recipe you can rely on when you've got last-minute plans!
- Delicious: No one will guess you used shortcut ingredients to make this recipe because it's SO yummy and tastes entirely homemade.
Ingredients
- Frozen Pie Crusts
- Canned Blueberry Pie Filling
- Lemon Juice
- Cinnnamon
- Salt
- Cornstarch
- Egg
See the recipe card below for the ingredient measurements.
Step-by-Step Instructions
Step 1 - Prepare: Preheat the oven to 350 degrees Fahrenheit.
Step 2 - Mix: Add the canned blueberry pie filling, lemon juice, cinnamon, salt, and cornstarch to a bowl and mix until fully incorporated.
Step 3 - Assemble: Pour the filling into one of the pie crusts, flip the other pie crust on top of the pie, and use a fork to seal the edges together (read the instructions on the pie crust package for exact details, as some package instructions differ). Cut slits into the top of the pie and then whisk the egg and lightly brush the pie with it.
Step 4 - Bake: Bake the pie on the middle rack uncovered for 35-45 minutes until golden and let it rest for a few minutes to thicken before serving.
Storage and Leftovers
Store any leftover pie covered tightly with plastic wrap or tin foil (once room temperature) in the fridge for up to 1 week.
Helpful Tips
- Even though this recipe uses store-bought crusts, which usually come in a tin dish, you may find it helpful to put the first pie in a pie dish so that the filled pie is more sturdy and easier to transfer to and from the oven.
- Corn starch is a key ingredient for avoiding a runny pie! Even though some canned blueberry pie filling will have corn starch as an ingredient, you should still add corn starch because the lemon juice liquid alters the original texture of the canned filling slightly, but the cornstarch will help it thicken.
- Cutting slits in the top of the pie is important because it helps the pie have ventilation so that it fully cooks properly.
- Let the pie rest for a few minutes after baking to avoid a runny pie by allowing it to set and thicken properly.
- Before adding the top pie shell, you may find it helps to wet the rim of the bottom crust with water. Then, when you add the top pie shell and seal it with a fork, it'll help the two stick together better.
Frequently Asked Questions
Feel free to swap the canned pie filling with fresh or frozen blueberries if preferred. You should continue with the other ingredients like lemon juice and cinnamon for flavour and cornstarch to thicken the pie.
People have been loving the homemade pie crust I use in my apple pie and peach pie so I'm working to get a separate blog post up for it, but for now you can get it from one of these posts!
It can be runny if not enough corn starch was used or it wasn't given enough time to rest/set after baking.
Serving Suggestions
It tastes delicious served warm with a scoop of vanilla ice cream and a cup of tea!
Related Recipes
If you love blueberry desserts, then you should also try this delicious and easy 3 ingredient blueberry cobbler, this blueberry cobbler with frozen blueberries, and this blueberry peach cobbler with cake mix too!
More easy recipes with canned filling that you may also like is this easy apple pie with canned apple filling, 3 ingredient apple cobbler, easy apple pie bars, peach pie with canned peaches, apple pie with puff pastry too!
Print📖 Recipe
Easy Blueberry Pie with Canned Filling
- Total Time: 40 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
This easy blueberry pie with canned filling is a quick dessert that's delicious for any occasion!
Ingredients
- Frozen Pie Crust: 2 pack
- Canned Blueberry Pie Filling: one 21 oz can
- Lemon Juice: 1 tablespoon
- Cinnamon: ¼ teaspoon
- Salt: ¼ teaspoon
- Cornstarch: 1 tablespoon
- Egg: 1
Instructions
- Prepare: Preheat the oven to 350 degrees Fahrenheit.
- Mix: Add the canned blueberry pie filling, lemon juice, cinnamon, salt, and cornstarch to a bowl and mix until fully incorporated.
- Assemble: Pour the filling into one of the pie crusts, flip the other pie crust on top of the pie, and use a fork to seal the edges together (read the instructions on the pie crust package for exact details, as some package instructions differ). Cut slits into the top of the pie and then whisk the egg and lightly brush the pie with it.
- Bake: Bake the pie on the middle rack uncovered for 35-45 minutes until golden and let it rest for a few minutes to thicken before serving.
Notes
Corn starch is a key ingredient for avoiding a runny pie!
Cutting slits in the top of the pie is important because it helps the pie have ventilation so that it fully cooks properly.
Let the pie rest for a few minutes after baking to avoid a runny pie by allowing it to set and thicken properly.
Before adding the top pie shell, you may find it helps to wet the rim of the bottom crust with water. Then, when you add the top pie shell and seal it with a fork, it'll help the two stick together better.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: dessert, pie
- Method: bake
- Cuisine: american
Andrea says
This is my go-to dessert when I need something quick yet delicious to make for last minute plans! So yummy! Let me know what you thought of it 🙂