Blueberry Pie Filling

Modified: Jun 28, 2024 by Dina

This Blueberry Pie Filling recipe is super sweet and so easy to make. All you need is four simple ingredients to make the BEST pie filling.

The blueberry pie filling is also versatile because it can be used in so many desserts. Whether it be in a blueberry pie, blueberry crepes, or cobbler, it’s always nice to have a jar of homemade pie filling on hand.

Table Of Contents

Recipe Details

I love this Blueberry Pie Filling because it’s versatile and delicious. I can make it into a pie or serve it as a topping for dessert or breakfast. You’ll love pairing this amazing sweet treat with all your dishes.

TASTE: This pie filling is sweet and a touch tart, bursting with juicy berries.
TEXTURE: Smooth and syrupy, the filling has plenty of plump blueberries for the perfect texture.
TIME: You’ll have fresh, sweet blueberry pie filling in just 15 minutes with this recipe. Buying some at the store takes longer!
EASE: It’s so easy! Everything goes in the pan and then just wait for the filling to thicken nicely.

What You’ll Need

Ingredient Notes

Fresh blueberries– Plump, juicy berries make the best pie filling. Frozen blueberries that have thawed or fresh ones work.
Granulated sugar– Adds sweetness to counteract the tartness of the blueberries.
Cornstarch– Thickens the pie filling so it’s syrupy and delicious.
Water– Thins out the filling so it’s the perfect consistency.
Lemon juice– It’s too subtle to taste, but this ingredients complements the blueberries, brightening their natural flavor.

Add-ins and Substitutions

Substitute the cornstarch- Instead of cornstarch, you can also use arrowroot powder, potato starch, and tapioca starch to thicken the filling.
Use different berries- You can make this recipe with cherries, raspberries, blackberries, or strawberries.
Add butter- For added richness, add unsalted butter to this filling. Avoid salted because it will add more salt than we want in this recipe.

How to Make Blueberry Pie Filling

Combine ingredients. Add the fresh blueberries to a saucepan along with sugar, cornstarch, lemon juice, and water.
Cook. Then bring the heat to medium-low and cook the ingredients for about 10-15 minutes. The sauce should begin to thicken by then.
Can the filling if desired. If you want to can this recipe, pour the pie filling into sterilized mason jars while it’s still bubbling hot, and close the lids tightly.

Pro Tip: Make sure to sterilize your jars before adding the blueberry filling so it will last longer and be safe to eat.

Recipe Tips for Canning

Sterilize. Sterilize your canning jars, lids, and rings by boiling them in a pot of water.
Fill and cover. Carefully fill the jars with the hot mixture, leaving an inch of headspace and removing air bubbles. Then place the lids on tightly.
Process. Process in a water bath canner for 20 minutes. Allow to cool and then store it. It will last for at least 3 months, but usually longer.

FAQs

What is the best thickener for blueberry pie?

Cornstarch or tapioca starch make the best thickeners for a blueberry pie recipe because the acid in the fruit doesn’t break it down so it thickens nicely.

How do you make pie filling firmer?

If you find your blueberry pie filling is a little thin or runny, try tapioca starch. This is a good old-fashioned thickener that really firms up the pie filling.

Serving Suggestions

This homemade Blueberry Pie Filling is sweet and thick with juicy berries throughout. It tastes amazing with ice cream, pastries, cakes, and pies.

Ice Cream: Bake this filling in a Homemade Pie Crust and serve it alongside some No Churn Vanilla Ice Cream, Easy Ube Ice Cream, or Honeydew Melon Sorbet.
Pies/Cobblers: Pair it with other pies, such as this Homemade Apple Pie, Perfect Peach Pie, Cherry Cobbler, or Chocolate Cream Pie.
Pastries: Enjoy it with a Pear Tart, Peach Galette, Easy Raspberry Cheese Danish, or Peach Crisp.
Cakes: Serve this Blueberry Pie Filling with a slice of New York Style Cheesecake, Pumpkin Cake, Lemon Pound Cake (VIDEO), or Berry Chantilly Cake.

Make This Recipe in Advance

Make ahead: This recipe is perfect for making ahead as you can put the filling in sterilized jars to keep it fresh.

Storing: An opened can of pie filling can store for up to 1 week in the refrigerator if kept wrapped or in an airtight container.

Freeze: Fill half a gallon-sized plastic ziplock bag with the blueberry pie filling and squeeze the air out. Then close it shut tightly. Lay it flat and freeze for up to 6 months.

More Scrumptious Pies and Cobblers!

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.

Let’s connect on social media! ???? find me @ Instagram, Facebook, YouTube, and Pinterest. And don’t forget to tag me if you try one of my recipes!

Full Recipe Instructions

This blueberry pie filling recipe is super tasty and so easy to make. All you need is four simple ingredients to make the BEST blueberry pie filling.

Print Pin Rate

Course: condiments

Cuisine: American

Diet: Gluten Free

Prep Time: 2 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 17 minutes minutes

Servings: 8

Calories: 87kcal

Instructions

In a saucepan, add 3 1/2 cups fresh blueberries, 1/2 cup granulated sugar, 1 teaspoon cornstarch, 2 tablespoons water, and 1 tablespoon lemon juice. Stir just to combine.
Cook the blueberries over medium-low heat for about 10-15 minutes or until it begins to thicken. Remove it from heat and let it cool down. Store in airtight glass jars.

Notes

How To Serve This Blueberry Pie Filling Of course, this filling is perfect for a homemade blueberry pie. But there are other delicious ways to use this recipe. Top other tasty pies, cakes, and cheesecakes with it, such as this New York Style Cheesecake or atop a slice of Moist Lemon Pound Cake. Add it to a special breakfast of pancakes, waffles, or crepes, like these Buttery Belgian Liege Waffles. And don’t forget to try some with ice cream. Yum! Storing

Canning: Sterilize- Sterilize your canning jars, lids, and rings by boiling them in a pot of water. Fill and cover- Carefully fill the jars with the hot filling, leaving an inch of headspace and removing air bubbles. Then place the lids on tightly. Process- Process in a water bath canner for 20 minutes. Allow to cool and then store it. It will last for at least 3 months, but usually longer.
Fridge: An opened can of pie filling can store for up to 1 week in the refrigerator if kept wrapped or closed tightly.
Freezer: Fill half a gallon-sized plastic ziplock bag with the blueberry pie filling and squeeze the air out. Then close it shut tightly. Lay it flat and freeze for up to 6 months.

Nutrition

Ps: This recipe was originally posted on Sep 4, 2015, we’ve tweaked it a bit since then.

Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!

Source link

Blueberry Pie Filling – Simply Home Cooked