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
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.
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!
Full Recipe Instructions
Blueberry Pie Filling
Ingredients
- 3 1/2 cups fresh blueberries
- 1/2 cup granulated sugar
- 1 tsp cornstarch
- 2 tbsp water
- 1 tbsp lemon juice
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
- 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.
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Indy says
I use this all the time I just slow cook it longer and it turns into a jam
Debra Wright says
Delicious and the easiest instructions to follow.
Dina says
Hi Debra 🙂 I am very happy to hear that you found this blueberry pie filling delicious and easy to follow! It really makes me happy when people enjoy my recipe. Thank you so much for your kind feedback! 🙂
Madelyn Brown says
Love this simple but delicious recipe! I’ll be making all my pie filling with fresh fruit from now on! Thank you!
Dina says
You are very welcome Madelyn! Fresh fruit is definitely a must with pie fillings. Glad to hear you found this blueberry pie filling easy to make. Thank you so much for taking the time to leave your kind feedback! I hope you find more recipes to enjoy from my website. 🙂
David Steffey says
This is the perfect filling for my refrigerator corn biscuits hand pies.
Just roll out 8 biscuits to 6 in.dia Add 11/2 Tbl. Of this fabulous filling.Brush edges of dough with water and fold/seal with fork.Brush with melted butter and sprinkle with cinnamon sugar
.Bake @375 for 20-22 min.
Thanks so much for this recipe.
carolyn says
awesome taste and easy to make
Dina says
Thank you for your kind words Carolyn! 🙂
Kate M says
Curious why the recipe can’t be e-mailed ?
Dina says
Hi Kate, you can email this recipe by copying and pasting the url or link from the top of the website. I hope that helps!
Shannon says
So easy and so delicious, just the right amount of sweetness.
Dina says
I am so glad you loved this recipe Shannon! Thank you for the feedback 🙂
Judy Miron says
Made blueberry tarts with this filling. It is perfect! Not overly sweet, juicy but not running. Recipe has been added to my favourites.
Dina says
Yay! Awesome to hear this blueberry pie filling is added to your favorite recipe list! Thank you so much for your feedback and support! 🙂
Ruth says
This is very delicious!
Dina says
Very happy to hear you loved this pie filling! Thank you so much Ruth for taking the time to leave your feedback! 🙂
Dawn says
This recipe doubled will make 1 quart & 1pint canning jars.
I added another 1/2 cup of sugar for a little sweet filling and, I
1 extra teaspoon of cornstarch to make a little thicker.
Very easy recipe. Kudos 👌
Dina says
Thank you for the feedback Dawn, I am glad you enjoyed this recipe 😊
Jackie says
It dosent say how much this recipe makes
Ramona Spencer says
What is the yield in quarts? Can I double the recipe. It sounds wonderful!
Dina says
Hi Ramona, I am not too sure how many quarts come out of this recipe. But you are definitely welcome to double it since it’s not a huge batch.
Connie evans says
Can you use frozen blueberries
Dina says
Hi Connie, I have never tried making blueberry pie filling with frozen blueberries, but I don’t see why it wouldn’t work.
Darla says
I used frozen blueberries and it was completely amazing!
Dina says
So glad to hear that Darla! Thank you for letting me know how they turned out! 🙂
Adrienne says
Very easy & quick! I was feeling adventurous, so I added 1/2 tsp good quality cocoa powder & 1/4 C powdered sugar, adding water (a little at a time) as need. It came out amazing!
Dina says
Thank you for taking the time to write your feedback, Adrienne! I’m intrigued by the addition of cocoa powder. I want to try that now! Can you tell me the reason behind adding the cocoa powder? Thanks!
Donna says
Hi, as a Type 1 Diabetic I would like to use an artificial sweetener, such as Swerve. Do you think this change would have a negative outcome? I want to make a blueberry, banana, cream cheese pie and I need blueberry pie filling but I can’t eat regular pie filling. Thanks!
Dina says
Hi Donna 🙂 Yes, you can replace equal parts of sugar with your sweetener swerve. I hope that helps and I hope you love this blueberry pie filling!