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 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
- Why This Blueberry Pie Filling Is The BEST
- Ingredients For Blueberry Pie Filling
- How To Make Blueberry Pie Filling
- How To Safely Can Pie Filling
- How Long Will It Keep In The Fridge?
- Can I Freeze Pie Filling?
- How To Serve This Blueberry Pie Filling
- More Blueberry Recipes That We LOVE!
- More Sweet Recipes To Enjoy!
- Full Recipe Instructions
Why This Blueberry Pie Filling Is The BEST
- Flavor– 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.
- Easy– It’s so easy! Everything goes in the pan and then just wait for the filling to thicken nicely.
- Time– You’ll have fresh, sweet blueberry pie filling in just 15 minutes with this recipe. Buying some at the store takes longer!
Ingredients For Blueberry Pie Filling
- Fresh blueberries– Plump, juicy berries make the best pie filling.
- 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.
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.
How To Safely Can Pie Filling
- 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.
How Long Will It Keep 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 6 months.
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!
More Blueberry Recipes That We LOVE!
- Blueberry Ricotta Pancakes– Fluffy with hints of ricotta and full of fresh blueberries
- Oatmeal Blueberry Bars– Just like Starbucks, but better
- Best Blueberry Muffins Recipe (VIDEO) – Moist and fluffy with a sweet streusel topping
More Sweet Recipes To Enjoy!
- Raspberry Tart Recipe with Almond Frangipane Filling
- Drunken Chocolate Cherry Cake Recipe
- Homemade Apple Pie Recipe
- 3 Ingredient homemade Strawberry Jam (no pectin)
- Easy Peach Cobbler Recipe (VIDEO)
Full Recipe Instructions
Blueberry Pie Filling
- 3 1/2 cups fresh blueberries
- 1/2 cup granulated sugar
- 1 tsp cornstarch
- 2 tbsp water
- 1 tbsp lemon juice
- 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.
- 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.
Ps: This recipe was originally posted on Sep 4, 2015, we’ve tweaked it a bit since then.
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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 👌
Thank you for the feedback Dawn, I am glad you enjoyed this recipe 😊
Ramona Spencer says
What is the yield in quarts? Can I double the recipe. It sounds wonderful!
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
Hi Connie, I have never tried making blueberry pie filling with frozen blueberries, but I don’t see why it wouldn’t work.
I used frozen blueberries and it was completely amazing!
So glad to hear that Darla! Thank you for letting me know how they turned out! 🙂
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!
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!
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!
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!