Blueberry Pie Recipe With Canned Filling: Bakery-Style Lattice Top

This bakery-style blueberry pie proves that canned filling can deliver restaurant-quality results with the right technique. The lattice top isn’t just pretty—it creates the perfect balance of flaky crust and fruity filling in every bite.

I developed this method to ensure a crisp bottom crust, even with the extra moisture from canned blueberries. The key is pre-baking the bottom crust briefly before adding the filling, which prevents that dreaded soggy bottom.

The lattice weave might look impressive, but it’s surprisingly simple with a few foolproof tricks. You’ll end up with a golden, flaky crust that encases a thick, jammy filling that tastes like summer in every slice.

Serve warm with vanilla ice cream for the full experience. Here’s how to make it.

Ingredients for Blueberry Pie Recipe with Canned Filling

A handful of pantry staples and canned filling create this showstopping bakery-style pie.

The crust is everything here. Use high-quality unsalted butter—Land O’Lakes or Plugrá give the best flakiness. The flour should be all-purpose, nothing fancy. For the filling, Comstock or Lucky Leaf canned blueberry pie filling works perfectly. They’re widely available at Walmart and Kroger. Look for cans with thick, glossy filling—avoid those with excess liquid.

No canned filling? Make your own with frozen blueberries, sugar, cornstarch, and lemon juice (simmer 10-15 minutes). Swanson or Pacific Foods make good canned fillings too. For the crust, shortening can replace half the butter for extra flake. If you’re out of coarse sugar, turbinado or demerara sugar works just as well for that crunchy top.

The unbaked pie can be refrigerated for 1 day before baking. Once baked, it keeps at room temperature for 2 days or in the fridge for 5 days. Freeze for up to 3 months—just thaw and reheat in a 350°F oven. Best served warm with vanilla ice cream.

Step-by-Step Instructions for Blueberry Pie With Canned Filling

This method ensures a flaky crust and perfectly set filling with bakery-style results.

Step 1: Prepare the Flaky Pie Crust

In a large bowl, whisk together the 2.5 cups All-Purpose Flour, 0.25 cup Granulated Sugar, and 1 tsp Salt. The sugar adds subtle sweetness that complements the filling beautifully.

Cut the 1 cup Unsalted Butter (cold and cubed) into the flour mixture using a pastry cutter or your fingers. Work quickly to avoid melting the butter—visible pea-sized crumbs should remain. Gradually add the 0.5 cup Ice Water, mixing just until the dough comes together. Overworking develops gluten, which makes crust tough.

Divide the dough into two equal portions, flatten into discs, and wrap in plastic. Refrigerate for 1 hour—this chilling step is non-negotiable for flaky layers.

Step 2: Roll and Prepare the Bottom Crust

On a lightly floured surface, roll one dough disc into a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently into the bottom and sides. Trim the edges, leaving a ½-inch overhang, and refrigerate while you prepare the filling.

In a bowl, combine the 2 cans Canned Blueberry Pie Filling, 1 tbsp Lemon Juice, 1 tsp Lemon Zest, and 0.25 tsp Ground Cinnamon. The citrus brightens the sweetness, while cinnamon adds warmth. Pour this mixture into the chilled crust.

Step 3: Create and Apply the Lattice Top

Roll the second dough disc into another 12-inch circle. Using a sharp knife or pastry wheel, cut the dough into 10-12 even strips. Arrange half the strips horizontally across the pie, spacing them evenly.

Fold back every other strip, then place a vertical strip across the unfolded ones. Unfold the folded strips over this new strip. Repeat, alternating which strips you fold back, until the lattice is complete. Trim and crimp the edges to seal.

Whisk the 1 whole Large Egg with 1 tablespoon water and brush this egg wash generously over the lattice. Sprinkle with 1 tbsp Coarse Sugar for extra crunch and shine.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F. Place the pie on a parchment-lined baking sheet to catch any drips. Bake for 45-50 minutes, until the crust is deep golden brown and the filling bubbles visibly through the lattice.

If the edges brown too quickly, cover them with a pie shield or foil. The filling should be thick and glossy when done—canned filling sets faster than fresh, so watch closely after 40 minutes.

Step 5: Cool Completely Before Slicing

Transfer the pie to a wire rack and let it cool for at least 2 hours. This cooling time allows the filling to set fully, preventing a runny slice. The crust will remain crisp if you resist the urge to cover it while cooling.

Serve at room temperature for the best texture. Each slice should showcase the flaky lattice, vibrant blueberry filling, and buttery crust in every bite.

Storing and Reheating This Recipe

Room Temperature Storage

Once completely cooled, your pie stays fresh at room temperature for up to 2 days. I keep mine on a wire rack in a cool spot, away from direct sunlight. This prevents the crust from getting soggy while maintaining that perfect flaky texture. 💡

Refrigerator Storage

For longer storage, refrigerate the pie in an airtight container or wrapped tightly in plastic. It will keep for up to 5 days in the fridge. The filling may thicken slightly, but a quick reheat brings it back to life.

Freezer Storage

To freeze, wrap the cooled pie tightly in plastic wrap, then in aluminum foil. It freezes beautifully for up to 3 months. I always label mine with the date to keep track. Thaw overnight in the fridge before reheating.

Oven Reheating

Preheat your oven to 350°F and warm individual slices for 10-15 minutes. This method revives the crust’s crispness and warms the filling evenly. For a whole pie, cover loosely with foil and heat for 20-25 minutes.

Microwave Reheating

For a quick single serving, microwave a slice on 50% power for 30-45 seconds. Place a damp paper towel over it to prevent drying. The crust won’t be as crisp, but the filling stays perfectly gooey. ❄️

Serving Warm

I always recommend serving this pie warm with a scoop of vanilla ice cream. The contrast of warm, jammy filling and cold ice cream is irresistible. Let it sit for 5 minutes after reheating to avoid a runny slice.

Frequently Asked Questions