Blueberry Pie Filling
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Make the best homemade Blueberry Pie Filling with this sweet and tasty recipe! It’s great for making desserts, like pies, cobblers, and cakes, or topping ice cream, crepes, biscuits, and pancakes. Ditch the canned filling forever because this recipe made with fresh blueberries is easy to make in just 30 minutes!
Juicy blueberries, rich butter, sweet sugar, and zesty lemon juice come together in perfect harmony to create the best blueberry pie filling of all time!
There are so many reasons to make your own blueberry pie filling from scratch. It tastes amazing, you can adjust the sweetness to your liking, there are no added preservatives, and it’s super easy!
Never worry about the store running out of the canned stuff again, make your own pie filling with simple and easy to find ingredients.
Ingredients
- Blueberries – fresh or frozen blueberries will both work for this recipe. If the frozen blueberries have developed any freezer burn on them, be sure to run them under cold water in a colander before using them in the recipe. If you don’t, the ice crystals will melt away into the pie filling and will water it down.
- Granulated sugar – to sweeten the pie filling.
- Cornstarch – this is used to thicken the filling. You could also use all-purpose flour, potato starch, or rice flour in it’s place.
- Lemon juice – the acidity and zest from the lemon juice will help balance out the sweetness of the pie filling. I always recommend fresh-squeezed juice for the best flavor.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Add blueberries, sugar, cornstarch, and water to a large saucepan, or pot, on the stove over medium heat.
- Stir all of the ingredients together and allow them to cook for 4-6 minutes, stirring often, until the blueberries start to burst and bubble.
- Reduce the heat on the stove slightly down to medium-low and allow the berries to cook down to a dark, thick consistency. Continue to stir regularly throughout this process. It will take 20-30 minutes. And remember that the mixture will continue to thicken as it cools.
- Remove the pie filling from the heat on the stove and stir in lemon juice. Transfer the pie filling to another container to allow it to cool quicker. The pie filling should be completely cooled before using it in a recipe.
Ways to use it
Blueberry pie filling can be used to make more than just pies. Here are some ideas and recipes to get you started, including a classic blueberry pie recipe!
- Classic Blueberry Pie – line a 9 inch pie plate with your favorite pie crust. Pour the blueberry pie filling into the pie crust. To make a lattice crust on top of the pie, refer to my Mom’s Famous Cherry Pie recipe for step-by-step photos and instructions. Place the pie on an oven rack in the lower half of a preheated 450°F oven for 10 minutes. Reduce the heat on the oven to 350°F and bake for 45 minutes, or until the crust is golden brown. After removing the pie from the oven, allow it to cool for at least 1 hour (preferably 2-3 hours) so that the pie comes out clean when it’s sliced into.
- Blueberry Pastries – sweeten up the easy crescent roll pastry recipe linked here by using this blueberry pie filling instead of plain blueberries to make the pastries.
- Blueberry Ice Cream – easy recipe, made without an ice cream maker!
- Blueberry Dump Cake (pictured above) – you’ll love this easy 4 ingredient recipe!
- Blueberry Crumble – pour the blueberry pie filling in a greased baking dish. In a medium bowl, combine 1 cup brown sugar and ½ cup flour. Fold in 4 tablespoons of cold, cubed butter and mix into a crumble. Sprinkle the crumble over the blueberry pie filling and bake in a preheated 350°F oven for 40 minutes.
- Blueberry Hand Pies – cut a rolled-out sheet of pie dough into 6 inch circles. Add 3 tablespoons of blueberry pie filling to the center of each round of dough. Brush the outside edge of the dough with egg wash (1 egg whisked with 1 tablespoon cold water). Fold the pie dough over the filling and crimp the edges with a fork to seal. Poke holes in the top of the hand pie with a fork for venting. Brush the tops of the hand pies with more egg wash, then place them on a parchment-lined baking sheet and bake for 20-25 minutes in a 400°F oven.
In addition to these delicious recipe ideas, blueberry pie filling makes a great topping for breakfast and brunch dishes, appetizers, and desserts! Check out these topping ideas to get you started.
- Pour the filling over pancakes.
- Spoon the filling into crepes.
- Pour the filling over waffles.
- Spoon the filling over biscuits.
- Stir the filling into instant oatmeal or overnight oats.
- Pour the filling over cheesecake.
- Spoon the filling over french toast.
- Pour the filling over smoked cream cheese, and serve it with graham crackers, for a sweet and smoky snack!
- Spoon the filling over vanilla ice cream, or no-churn strawberry ice cream.
- Pour the filling over baked brie for a rich and creamy appetizer.
- Spoon the filling over yogurt and top it with granola for a sweet summer parfait.
Recipe tips
- If using frozen blueberries, I always recommend running them under cold water in a colander before starting this recipe. This will slightly thaw the blueberries and rinse away any freezer burn on the outside of the blueberries that could melt off and water down the recipe. Always pat the blueberries dry before starting the recipe.
- Making your own filling allows you to adjust the flavor to your taste preferences. If you prefer a lightly sweetened pie filling, feel free to cut down on the sugar used in this recipe. The recipe will still work, it just won’t be as sweet.
- Always remember that the filling will thicken more once it is cool. You don’t have to wait until it’s as thick as you want it before removing it from the stove.
- This recipe is gluten free and dairy free. Make a gluten free blueberry pie using this gluten-free pie crust recipe. Make a vegan blueberry pie, using this dairy-free pie crust.
Storage options
Store prepared blueberry pie filling in an airtight container in the refrigerator for up to 7 days.
To freeze the filling, transfer it to a freezer-safe container, such as a zipper bag or mason jar and store it in the freezer for up to 3 months. If using a mason jar, always make sure to leave an inch of space at the top for the filling to expand in the freezer. Defrost the filling by transferring it from the freezer to the refrigerator 24 hours before use.
More pie recipes
Don’t miss these other popular recipes for pies and pie fillings!
Blueberry Pie Filling
Ingredients
- 7 cups blueberries, fresh or frozen
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 3 tablespoons water
- 2 tablespoons lemon juice
Instructions
- Add the blueberries, sugar, cornstarch, and water to a large saucepan on the stove over medium heat. Stir everything together.
- Cook for 4-6 minutes, stirring often, until the blueberries start to burst and bubble.
- Reduce the heat slightly and allow the berries to cook down to a dark, thick consistency. Continue to stir consistently throughout this process, it will take 20-30 minutes.
- Remove the mixture from the heat and stir in the lemon juice.
- Let the blueberry pie filling cool completely before using it in a recipe. Always remember that the filling will thicken more once it is cool.
Notes
- To make a Classic Blueberry Pie – line a 9 inch pie plate with your favorite pie crust. Pour the blueberry pie filling into the pie crust. To make a lattice crust on top of the pie, refer to my Mom’s Famous Cherry Pie recipe for step-by-step photos and instructions. Place the pie on an oven rack in the lower half of a preheated 450°F oven for 10 minutes. Reduce the heat on the oven to 350°F and bake for 45 minutes, or until the crust is golden brown. After removing the pie from the oven, allow it to cool for at least 1 hour (preferably 2-3 hours) so that the pie comes out clean when it’s sliced into.
- This recipe is gluten free and dairy free. Make a gluten free blueberry pie using this gluten-free pie crust recipe. Make a vegan blueberry pie, using this dairy-free pie crust.
- If using frozen blueberries, I always recommend running them under cold water in a colander before starting this recipe. This will slightly thaw the blueberries and rinse away any freezer burn on the outside of the blueberries that could melt off and water down the recipe. Always pat the blueberries dry before starting the recipe.
- Making your own filling allows you to adjust the flavor to your taste preferences. If you prefer a lightly sweetened pie filling, feel free to cut down on the sugar used in this recipe. The recipe will still work, it just won’t be as sweet.
- Store prepared blueberry pie filling in an airtight container in the refrigerator for up to 7 days.
- To freeze the filling, transfer it to a freezer-safe container, such as a zipper bag or mason jar and store it in the freezer for up to 3 months. If using a mason jar, always make sure to leave an inch of space at the top for the filling to expand in the freezer. Defrost the filling by transferring it from the freezer to the refrigerator 24 hours before use.
Nutrition Facts
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