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
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.
- 3 1/2 cups fresh blueberries
- 1/2 cup sugar
- 1 tsp cornstarch
- 2 tbsp water
- 1 tbsp lemon juice
-
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.
Ps: We’ve updated a few photos in this recipe. Here are some of our older photos.
Heidi says
April 19, 2019 at 9:58 amI 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
April 19, 2019 at 2:39 pmHi Heidi, do you mean baked pie crust? If so, the answer it yes 🙂
Sandra Morrissey says
August 28, 2018 at 11:31 amI want to use for cheesecake topping. I will need to add a little more cornstarch but will it make it cloudy???
simplyhomecooked says
August 29, 2018 at 2:38 pmHey 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
August 4, 2018 at 7:45 pmI usually add cinnamon to my filling, does that sound right. I have a son that can’t take nutmeg!
Christina Johnson says
July 4, 2018 at 11:45 amI 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
July 5, 2018 at 10:41 amThank you for leaving such awesome feedback Christina! I love that you found this recipe so versatile 🙂
Paula Countryman says
March 26, 2018 at 7:11 pmJust 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
March 22, 2018 at 2:37 pmHi
Do you know How long does it take to set?
Is it thick enough to use as a cake filling?
Thanks
simplyhomecooked says
March 23, 2018 at 1:59 amHi 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
February 2, 2018 at 9:43 pmHi, 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
February 3, 2018 at 2:37 amLet me know how the finished filling tastes Valerie 🙂
Valerie Ash says
February 3, 2018 at 10:53 pmIt was awsome! I, my fiance, and his sister downed the whole thing in record time lol
simplyhomecooked says
February 6, 2018 at 2:11 pmHaha I’m so glad to hear they enjoyed it that much! 🙂 Thanks for leaving such kind feedback Valerie.
Karen B says
August 26, 2017 at 6:38 amI 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
August 27, 2017 at 9:34 amHi 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
December 25, 2018 at 8:15 amTry 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
December 25, 2018 at 2:28 pmGreat tip Kumberly, thanks for sharing that 🙂
Brenda says
July 27, 2017 at 8:23 amhow 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
July 29, 2017 at 8:25 amHi 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
July 20, 2017 at 3:31 pmHow many ounces does this make?
simplyhomecooked says
July 20, 2017 at 10:49 pmHi Tamara, I’m not too sure. A few cups for sure.
Sylvia Wooten says
April 15, 2017 at 11:41 amCan you freeze the filling?
simplyhomecooked says
April 15, 2017 at 11:48 amHi Sylvia, I’m not too sure. I’ve never frozen it before.
Anna says
May 13, 2016 at 6:10 pmSo 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
May 14, 2016 at 3:00 pmI 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.