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Comstock Blueberry Pie Filling Recipes

Comstock Blueberry Pie Filling Recipes are a quick and delicious way to enjoy homemade desserts without the fuss. From classic blueberry pie to cobblers, bars, and cheesecakes, this canned filling brings convenience and rich, fruity flavor to every dish. Whether you’re baking for a holiday or whipping up a weeknight treat, these recipes are perfect when you want something sweet, simple, and satisfying.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can 21 oz Comstock Blueberry Pie Filling
  • 1 package refrigerated pie crusts usually contains 2 crusts
  • 2 tablespoons unsalted butter cut into small pieces
  • 1 tablespoon milk for brushing
  • 1 tablespoon sugar for sprinkling​

Equipment

  • 9-inch pie dish
  • Oven
  • Fork
  • Knife
  • Baking sheet

Method
 

Prepare the Oven and Pie Dish
  1. Preheat your oven to 375°F (190°C). Unroll one pie crust and fit it into your 9-inch pie dish. Press it gently against the bottom and sides.
Add the Blueberry Filling
  1. Pour the Comstock Blueberry Pie Filling into the prepared crust. Evenly distribute it, leaving a small border around the edges.
Top with Butter
  1. Dot the filling with the cut pieces of butter. This will add richness and flavor.
Add the Top Crust
  1. Unroll the second pie crust and place it over the filling. Trim any excess dough, leaving about an inch around the edges. Press the top and bottom crusts together to seal, then crimp the edges with a fork.
Vent the Pie
  1. Using a knife, cut a few slits in the top crust to allow steam to escape during baking.
Brush and Sprinkle
  1. Brush the top crust with milk and sprinkle with sugar. This gives the pie a golden finish and a slight crunch.
Bake
  1. Place the pie on a baking sheet to catch any drips. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Cool and Serve
  1. Let the pie cool for at least 2 hours before slicing. This allows the filling to set properly.

Notes

  • For a gluten-free version, use gluten-free pie crusts.
  • Ensure the pie is completely cooled before storing leftovers to maintain freshness.
  • This pie can be made ahead and stored in the refrigerator for up to 3 days.​