This Sheet Pan Pie recipe has the same fruity flavor and pretty appearance of a round pie dessert but is prepared using a shortcut in a rectangular jelly roll pan and sliced into squares for simple serving.
Using a store-bought crust and canned blueberry pie filling, it is so quick and easy to make this large-size pie on a single-rimmed baking sheet – because bigger is often better when feeding a crowd.
Blueberry Sheet Pan Pie
Our Blueberry Sheet Pan Pie recipe is a fast way to recreate an American classic by using a few simple shortcuts and ingredients that cook conveniently on a single baking sheet.
With a warm and bubbly blueberry filling and fresh lemony flavor, this slab pie is my favorite way to cut corners by baking a pre-made crust below a can of fruit and framing it with a pretty lattice pastry topping to make it look fancy.
I love blueberry slab pie recipes because they’re fitting enough to feed a crowd and so much easier to serve as a square slice instead of a wedge.
Dress up your lattice with a sprinkle of sugar to give your pie dough a sweet, subtle crunch; a rectangular slab pie is a delicious dessert that will make you rethink your round pie plate.
Why We Love This Blueberry Slab Pie Recipe
- Quick and easy to prepare a pie in a pan.
- Simple ingredients let you skip the fussy crusts and finicky fillings.
- Pie portions are cut into square bars so they’re easy to slice, serve, and eat.
- Much faster than making multiple pies when you need to feed a crowd.
- Great dessert for large parties, gatherings, and picnics.
- Perfect pie for Thanksgiving, Friendsgiving, a housewarming party, or a holiday celebration.
Other Easy Sheet Pan Recipes
Ingredients
- Ready-made rolled pie crusts: I used Pillsbury brand but feel free to use your favorite or make one from scratch.
- Canned blueberry pie filling
- Fresh lemon juice
- Lemon zest
- Almond extract
- Egg
- Water
- Clear/white sanding sugar
Substitutions and Additions
- Fruit Filling: You can use other flavors of canned pie filling or fresh fruit in place of the blueberry. If you change the type of fruit you will want to adjust the spices/add-in flavors accordingly. For example, if you use apple pie filling then you will want to use vanilla extract, lemon juice, lemon zest and add 1 teaspoon of apple pie spice blend to the canned apple pie filling. Some ideas include apple (my Apple Slab Pie is delicious), peach, mixed berry, cherry, pumpkin, sweet potato, and pecan.
- Serving Suggestions: Serve your slice with a scoop of vanilla ice cream or fresh whipped cream for an extra sweet treat.
- Swap The Sugar: I like to use the large crystal sanding sugar to create a little crunch to the crust. You can substitute turbinado sugar or standard granulated sugar if desired. You can also omit the sugar all-together if you prefer.
Recommended Tools
- 10 x 15 sized standard jelly roll pan
- Sharp paring knife
- Parchment paper
- Rolling pin
- Mixing bowl and measuring tools
- Whisk
- Pastry brush
See Full Recipe Card Below
Jump to RecipeHow to Make a Sheet Pan Pie
- Prepare The Pan: Lay the crusts, slightly overlapping in the center, onto the jelly roll pan and trim the excess dough. Use the two pieces of excess dough to fill in the gaps where the dough does not cover. Seal all the seams with your fingers and tuck the border edges slightly under to form an even edge around the pan.
Pro Tip: You may need to lightly flatten, and thin out, your rolled pie crust with a lightly floured rolling pin in order for them to fit your pan. - Make The Blueberry Mixture: Stir together the blueberry pie filling, lemon juice, lemon zest and almond extract. Spoon the mixture into an even layer in the pan.
- Cover With Lattice Crust: Roll out the third crust into a rectangle and cut ½ – ¾ inches thick strips. Use the strips to create a lattice topping, press the edges together, and crimp them.
Pro Tip: Start with the longer pieces in the center and work your way out with the shorter pieces. Feel free to use the tines of a fork to press the edges down and make the crust look pretty. - Coat The Crust: Whisk together the egg and water and brush the entire crust with the egg wash. Sprinkle the sanding sugar over the egg-washed crust.
- Bake: Bake at 425 degrees Fahrenheit for 30-35 minutes or until the crust is golden and the blueberry pie filling is bubbling.
- Serve: Cool completely on the counter before slicing and serving. Enjoy!
Tip From Our Recipe Developer
- Be sure to allow your sheet pan pie to cool completely before slicing and serving. If it is still warm, then the filling will ooze when you remove your slice of pie. It will not give you a pretty slice. If you prefer your pie served warm then you can reheat individual pieces.
- You can place a larger, standard-sized, sheet pan tray on the bottom rack of your oven to catch any pie filling that may ooze over when baking and bubbling up.
Storage
- To Store: You can store this sheet pan pie, lightly wrapped with plastic wrap, on the counter at room temperature for up to two days.
- To Freeze: To freeze, wrap portions tightly to keep all air out and store in the freezer for 3-4 months.
- To Reheat: Pie portions can be thawed, and then warmed in the microwave or served at room temperature.
More Easy Pie Recipes
- Lemonade Pie
- Buckeye Pie
- Reese’s Peanut Butter Cup Pie
- Orange Creamsicle Pie
- Layered Jello Pie
- No-Bake Pumpkin Pie
- Sweet Potato Pie with Marshmallows
Sheet Pan Pie
Serves — 8
Sheet Pan Pie is a quick and easy way to bake a fruit filled dessert in a rectangular sheet pan rather than a round pie plate. It's the perfect party pie to feed a crowd!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients
- 3 ready made rolled pie crusts (from 2 – 14.1 oz. boxes) (I used Pillsbury brand)
- 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
- Preheat oven to 425* F. You will need a 10 in. x 15 in. sized standard jelly roll pan.
- Remove your Pillsbury pie crusts from the refrigerator and let them come to room temperature, according to the package directions, before unrolling each crust. Once they can each be unrolled, you will lay two of the crusts, slightly overlapping in the center, onto your jelly roll pan so that you have about 2-3 inches or so of excess dough hanging off the shorter sides of the pan. Note: You may need to lightly flatten, and thin out, your rolled pie crust with a lightly floured rolling pin in order for them to fit your pan. I find that sometimes different brands (especially the generic ones) tend to be slightly smaller and thicker than the Pillsbury brand once unrolled.
- With a sharp paring knife, you will need to trim off the larger amount of excess dough hanging off the shorter ends of the pan.
- You will need to place those two pieces of excess dough, one on each of the longer sides of the pan so that you fill in the gaps on the pan where the dough does not cover. You will want to face the rounded edge towards the center of the pan, and the straight edges will fill in the edges of the crust.
- With your fingers, gently press the dough to seal all the seams together, tuck the border edges of the dough slightly under so that you have an even edge all around your pan
- On a large piece of parchment paper you will need to roll out your third crust, with a lightly floured rolling pin, to a rough rectangle (about 11×13 inches). With a sharp paring knife cut strips, approximately ½ – ¾ inches thick. Set aside.
- In a large mixing bowl stir together the canned blueberry pie filling, lemon juice, lemon zest and almond extract.
- Gently spoon the blueberry pie mixture into an even layer in the jelly roll pan.
- Using the strips of pie crust you will create a lattice topping. Start with the longer pieces in the center and work your way out with the shorter pieces. Once you have placed all your lattice pieces onto the top of the sheet pan pie you will want to press the edges together and crimp them. I like using the tines of a fork to press the edges down and make the crust pretty.
- In a small bowl whisk together the egg and water to create an egg wash. Using a pastry brush, brush the entire crust with the egg wash.
- Sprinkle the sanding sugar crystals over the egg washed crust.
- Bake for 30-35 minutes or until the crust is golden and the blueberry pie filling is bubbling.
- Allow the sheet pan pie to cool completely on the counter, at room temperature, before slicing and serving.
Jenn’s Notes
Serving: 8 (4 ½ x 3 ½ inch) servings
Storage:
- To Store: You can store this sheet pan pie, lightly wrapped with plastic wrap, on the counter at room temperature for up to two days.
- To Freeze: To freeze, wrap portions tightly to keep all air out and store in the freezer for 3-4 months.
- To Reheat: Pie portions can be thawed, and then warmed in the microwave or served at room temperature.
- Be sure to allow your sheet pan pie to cool completely before slicing and serving. If it is still warm, then the filling will ooze when you remove your slice of pie. It will not give you a pretty slice. If you prefer your pie served warm then you can reheat individual pieces.
- You can place a larger, standard sized, sheet pan tray on the bottom rack of your oven to catch any pie filling that may ooze over when baking and bubbling up.
Nutrition Info
Calories: 574kcal | Carbohydrates: 98g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 287mg | Potassium: 244mg | Fiber: 6g | Sugar: 57g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 3mg
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