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Sheet Pan Blueberry Pie with Lemon and Almond Recipe

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★★★★★

4.7 from 111 reviews

This Sheet Pan Pie is an easy and impressive dessert featuring a delicious blueberry filling layered beneath a beautifully latticed golden crust. Using ready-made pie crusts and canned blueberry pie filling, this recipe comes together quickly and bakes evenly on a jelly roll pan for large, shareable slices perfect for gatherings or family desserts. The hint of lemon juice, zest, and almond extract lifts the flavor, while the sanding sugar on top adds a lovely sparkle and crunch.

Ingredients

Scale

Pie Crust

  • 3 ready made rolled pie crusts (from 2 – 14.1 oz. boxes) (Pillsbury brand recommended)

Filling

  • 42 oz canned blueberry pie filling
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon almond extract

Topping

  • 1 egg (room-temperature)
  • 1 teaspoon water
  • 2 teaspoons clear/white sanding sugar (large crystals)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F. Prepare a 10 in. x 15 in. standard jelly roll pan for the pie assembly.
  2. Prepare Pie Crust Base: Allow the Pillsbury pie crusts to come to room temperature as directed on the package. Unroll two crusts and arrange them slightly overlapping in the center onto the jelly roll pan with about 2-3 inches of excess dough hanging over the shorter sides. If needed, lightly roll out the dough to fit the pan.
  3. Trim Excess Dough: Using a sharp paring knife, trim the excess dough hanging over the shorter ends of the pan, leaving trimmed pieces to use on the longer edges.
  4. Fill Gaps at Edges: Place the trimmed dough pieces on the longer sides of the pan to cover gaps, with the rounded edges facing inward and straight edges along the pan sides. Press dough gently to seal and tuck the edges under for a neat even border.
  5. Prepare Lattice Strips: On parchment paper, roll out the third pie crust to about an 11×13 inch rectangle. Cut into strips approximately ½ to ¾ inch thick and set aside for the lattice topping.
  6. Mix Filling: In a large bowl, combine the canned blueberry pie filling with fresh lemon juice, lemon zest, and almond extract. Stir gently to blend.
  7. Assemble Filling: Evenly spoon the blueberry filling mixture over the prepared pie crust base in the jelly roll pan.
  8. Create Lattice Topping: Lay the prepared lattice strips over the filling starting from the center with longer strips, weaving shorter strips to create a lattice design. Press edges together and crimp using the tines of a fork for a decorative finish.
  9. Apply Egg Wash: Whisk together the egg and water in a small bowl to make an egg wash. Brush the entire lattice crust evenly with the egg wash using a pastry brush.
  10. Add Sugar Topping: Sprinkle the clear sanding sugar crystals over the egg-washed crust to add sparkle and texture.
  11. Bake: Place the sheet pan pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the blueberry filling is bubbling.
  12. Cool and Serve: Remove from oven and allow the pie to cool completely at room temperature before slicing and serving.

Notes

  • Bringing the pie crusts to room temperature before unrolling helps prevent tearing and makes the dough easier to handle.
  • Lightly flour your rolling pin and work surface to prevent sticking when rolling dough for lattice strips.
  • Use canned blueberry pie filling for consistent texture and flavor; fresh blueberries could be substituted but may require additional thickener.
  • An evenly sealed and crimped edge helps prevent filling leakage during baking.
  • Allowing the pie to cool completely before slicing ensures cleaner cuts and lets the filling set properly.

Keywords: Blueberry pie, Sheet pan pie, Easy dessert, Lattice crust, Fruit pie, Summer dessert

Find it online: https://kitchenbyclara.com/sheet-pan-blueberry-pie-with-lemon-and-almond-recipe/