Blueberry Pie Filling
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!
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
Calories 36kcal (2%)Carbohydrates 9g (3%)Protein 0.2gFat 0.1gSodium 0.4mgPotassium 21mg (1%)Fiber 1g (4%)Sugar 8g (9%)Vitamin A 14mgVitamin C 3mg (4%)Calcium 2mgIron 0.1mg (1%)
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