This blueberry pie filling recipe is super tasty and so easy to make. All you need is four simple ingredients to make the BEST pie filling.
The blueberry pie filling is so versatile because it can be used in so many desserts. Whether it be in a pie, blueberry crepes, or cobbler, it’s always nice to have a jar of homemade pie filling on hand.
This recipe was originally posted on Sep 4, 2015, we’ve tweaked it a bit since then.
Blueberry Pie Filling Recipe
Ingredients for blueberry pie filling
- fresh blueberries
- granulated sugar
- cornstarch
- water
- lemon juice
How to make blueberry pie filling
- Add fresh blueberries in a saucepan along with sugar, cornstarch, lemon juice, and water.
- Then bring the heat to medium-low and cook the ingredients for about 10-15 minutes. The sauce should begin to thicken by then.
- If you want to can this recipe, pour the pie filling into mason jars while it’s still bubbling hot, and close the lids tightly.
How to can blueberry pie filling
- Sterilize your canning jars, lids, and rings by boiling them in a pot of water.
- Carefully fill the jars with the hot blueberry pie filling. Then place the lids on tightly.
- Process in a water bath canner for 20 minutes.
How long can I keep blueberry pie filling in the fridge?
An opened can of pie filling can store for up to 1 week in the refrigerator if kept wrapped or closed tightly.
Can I freeze pie filling?
Yes! 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 12 months.
Try these other blueberry recipes that we absolutely LOVE!
Blueberry Ricotta Pancakes– Fluffy with hints of ricotta and full of fresh blueberries
Oatmeal Blueberry Bars– Just like Starbucks, but better
Blueberry Pie Filling
Ingredients
- 3 1/2 cups fresh blueberries
- 1/2 cup sugar
- 1 tsp cornstarch
- 2 tbsp water
- 1 tbsp lemon juice
Instructions
- In a saucepan, add blueberries, sugar, cornstarch, water, and 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.
Nutrition
Ps: We’ve updated a few photos in this recipe. Here are some of our older photos.
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Pamela Herrington says
LOVE THIS RECIPE!!!!!!
I used Splenda in place of the sugar and it turned out awesome!!!
simplyhomecooked says
I am happy to hear that you enjoyed this recipe, Pamela! Thank you for the kind feedback 🙂
Pam Herrington says
You are welcome! I love it so much I made Blueberry turnovers using this recipe and put up 6 containers in the freezer. Will be making more as soon as I pick more blueberries.
simplyhomecooked says
Blueberry turnovers sound so yummy! Thanks for sharing that Pam. I will have to try that soon 🙂
Heidi says
I just want to know if I can use it on a backend pie crust the recipe sounds good so I will make it. Thanks
simplyhomecooked says
Hi Heidi, do you mean baked pie crust? If so, the answer it yes 🙂
M Geiger says
I used your recipe in place of the strawberries in strawberry shortcake. It was delicious! Thanks for posting!
simplyhomecooked says
Hi Monica Geiger, I am so glad you enjoyed my blueberry pie filling recipe! Thank you so much for your kind feedback 🙂 I hope you enjoy more recipes from my blog!
Sandra Morrissey says
I want to use for cheesecake topping. I will need to add a little more cornstarch but will it make it cloudy???
simplyhomecooked says
Hey Sandra, I would add a little at a time. If you add a tad bit more I don’t think it will make it cloudy.
Elaine Williams says
I usually add cinnamon to my filling, does that sound right. I have a son that can’t take nutmeg!
Christina Johnson says
I love this recipe. I have substituted cherries and other fruit. After I have made my pie, if I have leftover filling I simply put the cooled filling into a freezer bag (ziploc) and lay it flat in the freezer. It tales no time to thaw when I want to use it again and I just bake as usual.
simplyhomecooked says
Thank you for leaving such awesome feedback Christina! I love that you found this recipe so versatile 🙂
Paula Countryman says
Just substitute 1/2 Tbs cornstarch for the 1/2 tsp cornstarch in original recipe and it will be thick. Great recipe either way.
Sam says
Hi
Do you know How long does it take to set?
Is it thick enough to use as a cake filling?
Thanks
simplyhomecooked says
Hi Sam, It takes about 15 minutes to cook. The consistency will be a little runnier than the canned kind of blueberry pie filling. I’ve never tried using it as a cake filling so I’m not too sure how it would set in the cake.
Valerie Ash says
Hi, im making it right now but im using frozen blueberries and 3 tsp of flour instead of corn starch cuz we dont have any, it tastes great so far. I’m gonna be lazy and use biscuit mix for the crust. I’ve spent the past 6 hours making pot pies so a blueberry pie just seemed like the next step
simplyhomecooked says
Let me know how the finished filling tastes Valerie 🙂
Valerie Ash says
It was awsome! I, my fiance, and his sister downed the whole thing in record time lol
simplyhomecooked says
Haha I’m so glad to hear they enjoyed it that much! 🙂 Thanks for leaving such kind feedback Valerie.
Karen B says
I made this recipe,last night. It tastes wonderful, but never really thickened. I wanted to use it for hand pies, but it was too runny. Waffles are on the menu thus morning, so it will be eaten, but any ideas on how to make it thicker next time? I followed the directions exactly, and even gave it two more minutes on the stove. Thank you. Karen B.
simplyhomecooked says
Hi Karen, I’m not too sure how thick you want the pie filling, but if you add a little more corn starch it will thicken more. Start by adding about 1/2 a tablespoon.
Kumberly says
Try xantham gum for thickening. Which you can purchase in the sugar/flour section of the grocery store. it comes in a small square flat pack, just like yeast. Directions for thickening on package. My pie turned out great!
simplyhomecooked says
Great tip Kumberly, thanks for sharing that 🙂
Brenda says
how would to can it? Would you need to waterbath process it or just put in clean hot jars while jam is boiling hot and seal?
simplyhomecooked says
Hi Brenda, put it in clean hot mason jars and place the lids on. Then boil the closed cans in hot water for about 5 minutes to seal in the air.
Tamara says
How many ounces does this make?
simplyhomecooked says
Hi Tamara, I’m not too sure. A few cups for sure.
Sylvia Wooten says
Can you freeze the filling?
simplyhomecooked says
Hi Sylvia, I’m not too sure. I’ve never frozen it before.
Anna says
So is this considered Варенье, or jam?
How long does this last for? We picked a whole bunch of blueberries today and need ideas…thanks!
simplyhomecooked says
I don’t think it’s really jam or варенье. The recipe has corn starch in it so the only way I can really categorize it is “pie filling”. If you can the jam while it’s hot and bubbling, it will last for a really long time. If you prefer to refrigerate it, it should last about 2 weeks.