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5 from 7 votes

How to Make Blueberry Pie from Blueberry Pie Filling

An easy recipe for how to make blueberry pie from blueberry pie filling
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: blueberry pie, blueberry pie filling
Servings: 8 servings
Calories: 300kcal
Author: Wendi Spraker


  • 2 refrigerated pie crusts the kind that comes rolled up. I use Pillsbury. Don’t use the store brand.
  • 2 21 oz can of blueberry pie filling
  • 1 tsp real lemon juice
  • ½ tsp fresh ground ginger
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • 1 egg white


  • Preheat the oven to 425.
  • Line a 9” pie plate with one of your pie crusts, set the other to the side. (Do not crimp the edges of the pie yet)
  • Pour the blueberry pie filling into a medium sized bowl. Be sure to scrape the side of the can with a rubber spatula to get all of the filling out.
  • Using your rubber spatula, gently mix the lemon juice,ginger, vanilla and almond flavoring into the pie filling.
  • Once well incorporated, pour the pie filling into the pie crust that is in the pie plate.
  • Use the other pie crust and lay it over the surface of the blueberry pie filling, centering it so that the edges come together.
  • Make your fingers damp with a little water and crimp the edges of the pie together by pinching them to make a fluted design. If you aren’t sure how to do this, you can instead use the tines of a fork to mash the two pie crusts together.
  • Use a sharp knife to cut slits in the pie crust
  • Using a pastry brush, the back of a spoon or even a barbecue brush paint the top crust with the egg white completely.
  • Place on the center rack of the oven and bake for 40-45 minutes until the crust is golden brown and the pie filling appears to be bubbling. You will want to place a baking sheet below your pie to catch any drips while it is baking.
  • Remove from the oven and allow to cool well before serving.


  • Empty the pie filling into a medium sized bowl and add the flavorings and then mix
  • The pie always tastes just fine if you forget to paint with an egg wash at the end BUT it will look much prettier and finished with the egg wash.  The egg wash browns the top of the pie perfectly.
  • If you only have one can of pie filling, that is fine, it will make a fine pie, the pie will simply be thinner.  
  • Always place a baking sheet under your pie in the oven because sometimes pies drip and no one wants a mess in their oven.
  • Feel free to cut pretty designs into your pie top.  If this is your FIRST apple pie, you might want to go with simple slits.  Don’t forget the slits because steam has to escape and that is how it gets out.
  • You can also cut your upper pie crust into strips and weave the top for a nice effect.
  • Tarragon and Lavender are both lovely flavors with blueberry.  If you have either, you could add ½ tsp dried to the bowl mix before pouring into the pie crust.  That said, if you have a “meat and potatoes” only palette in your household, then you might want to hold off on that.


Calories: 300kcal