Introduction

This Sheet Pan Pie is a simple and delicious way to enjoy a classic blueberry dessert with minimal fuss. Using ready-made pie crusts and a juicy blueberry filling, it’s perfect for casual gatherings or an easy treat any day of the week.

A rectangular blueberry pie with a golden brown lattice crust sits on a baking sheet, with one square piece cut out and lifted by a spatula showing the dark purple blueberry filling inside. The crust has a shiny, slightly sprinkled sugar surface, and the blueberry filling peeks through the evenly spaced lattice strips. Two white plates nearby each hold a square slice of the pie with a silver fork resting on one plate. Around the scene are two white cups filled with black coffee, a white bowl overflowing with fresh blueberries, some loose blueberries scattered on the white marbled surface, and two silver forks on a white cloth with black geometric lines. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ready-made rolled pie crusts (from 2 – 14.1 oz. boxes, Pillsbury brand recommended)
42 oz canned blueberry pie filling
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
½ teaspoon almond extract
1 egg (room temperature)
1 teaspoon water
2 teaspoons clear/white sanding sugar (large crystals)

Instructions

Step 1: Preheat your oven to 425°F. Prepare a 10 in. x 15 in. jelly roll pan.
Step 2: Let the pie crusts come to room temperature according to package directions. Unroll two crusts and place them slightly overlapping on the pan, leaving 2-3 inches of excess dough hanging over the shorter sides. If needed, gently roll to thin and fit.
Step 3: Trim the excess dough hanging over the shorter ends with a sharp paring knife.
Step 4: Use the trimmed dough pieces to fill gaps along the longer sides of the pan, placing the rounded edges toward the center and straight edges along the pan’s edges.
Step 5: Press seams gently to seal and tuck the border edges under for an even edge all around.
Step 6: On parchment paper, roll out the third crust to about 11×13 inches and cut into ½ to ¾ inch thick strips. Set aside.
Step 7: In a large bowl, mix the blueberry pie filling with lemon juice, lemon zest, and almond extract.
Step 8: Spoon the blueberry mixture evenly over the crust in the pan.
Step 9: Create a lattice topping using the crust strips, starting with the longer strips in the center and working outward. Press and crimp the edges, using a fork to make an attractive pattern.
Step 10: Whisk the egg and water together to make an egg wash. Brush it over the entire crust using a pastry brush.
Step 11: Sprinkle sanding sugar evenly over the egg-washed crust.
Step 12: Bake for 30-35 minutes or until the crust is golden and the filling is bubbling.
Step 13: Let the pie cool completely at room temperature before slicing and serving.

Tips & Variations

For extra flavor, brush the crust edges with melted butter after baking.
Substitute blueberry filling with cherry or apple pie filling for a different fruit twist.
If you prefer a less sweet pie, reduce the sanding sugar to 1 teaspoon or omit it altogether.
To prevent soggy crust, you can brush the bottom crust with a thin layer of melted butter before adding the filling.

Storage

Store any leftover pie tightly covered with plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat slices gently in a microwave or oven before serving to restore flakiness.

How to Serve

A slice of lattice-top berry pie is held by a wooden spatula showing three distinct layers: a golden-brown flaky crust with coarse sugar sprinkled on top, a glossy dark purple and red mixed berry filling oozing slightly from the sides, and a thin bottom crust holding the filling. The pie itself sits on a white marbled surface in a baking tray, featuring a golden lattice crust with visible juicy berries underneath. In the background, there is a white bowl filled with fresh blueberries and a white plate with another slice of the same pie, all set against a white tiled wall. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pie crust instead of store-bought?

Yes, homemade pie crust works great for this recipe. Just roll out two crusts to fit the pan, and a third for the lattice topping, following the same assembly steps.

What if I don’t have sanding sugar?

If you don’t have sanding sugar, you can use regular granulated sugar sprinkled on top. It won’t have the same coarse texture but will add a nice sweetness and slight crunch.