Homemade Blueberry Pie Filling

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Homemade Blueberry Pie Filling tastes so much better than store-bought! And best of all, it’s super easy to make.

Use this awesome berry sauce to top pies, cheesecakes, pancakes, or waffles. It’s delicious on ice cream too!

Blueberry Pie Filling

Blueberry Pie Filling

This is my family’s Easy Homemade Blueberry Pie Filling Recipe. We use the recipe for just about everything you can imagine – and pie too!

We love it on all sorts of desserts and it’s our favorite pancake topping too.

You can use this blueberry pie filling to make a No Bake Blueberry Cheesecake and the Blueberry Pie Bars too.

How To Make Blueberry Pie Filling

Have you made a homemade pie filling before? It’s super easy and I love having it on hand for pancakes.

It tastes much better than the canned version too. This recipe is simply water, blueberries, sugar, and cornstarch.

The lemon juice in the recipe isn’t required for the pie filling to work, but it does brighten the flavor nicely. (I highly recommend including it!)

Everything cooks together in a saucepan for just a few minutes until it is nice and thick and the fruit does a great job at giving it a gorgeous color.

Homemade Blueberry Pie Filling

Berry Recipes

If you’re as big a fan of the summer berries as we are, you’ll want to try the No Bake Raspberry Cheesecake and Blueberry Lime Quick Bread too.

These Chocolate Covered Strawberry Cupcakes are a must-make for your Valentine’s sweetheart too. Though your family and friends might also love these Lemon Blueberry Sweet Rolls.

Homemade Berry Pie Filling

Blueberry Pie Filling Recipe

  1. In a heavy, medium saucepan. Whisk together the cornstarch and sugar until there are no cornstarch lumps.
  2. Add the water, blueberries and lemon juice. Cook over medium heat, stirring frequently until thick.
  3. Remove from heat and cool. Use as desired. It stores tightly covered in the fridge for one week.
Easy Homemade Pie Filling Recipe
Homemade Berry Pie Filling

Homemade Blueberry Pie Filling

4.89 from 17 votes
Use this Blueberry Pie Filling to top pies, cheesecakes, pancakes or waffles! It's delicious on ice cream too.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Course: Dessert
Cuisine: American
Servings: 8 servings, about 2 cups


  • 2 tablespoons cornstarch
  • 1/2 cup sugar
  • 2 cups fresh or frozen blueberries
  • 1/2 cup water
  • 1 teaspoon fresh lemon juice


  • In a heavy, medium saucepan. Whisk together the cornstarch and sugar until there are no cornstarch lumps. Add the water, blueberries, and lemon juice.
  • Cook over medium heat, stirring frequently until thick. Remove from heat and cool. Use as desired. It stores tightly covered in the fridge for one week.


Serving: 11/4 cup · Calories: 76kcal · Carbohydrates: 19g · Sodium: 1mg · Fiber: 1g · Sugar: 16g
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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{originally published 7/9/18 – recipe notes and photos updated 3/3/21}

These Blueberry Turnovers and Blueberry Pie Sugar Cookies are a couple more great ways to use this pie filling. And these Mini Blueberry Pies are about the cutest handheld pies ever!

Homemade Blueberry Pie Filling

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      • Diantha Howe says

        I am trying to can it using instructions from a similar recipe in my ball canning book. Putting it in pint jars leaving a 1/4″ head space and processing for 15 minutes using hot packing method.

          • Miss Andi says

            Thank you. I used 1/4 of powered sugar, instead of 2 cups of sugar, and it’s delicious! I love blueberry pie however I don’t care for pie crust. I’ll be making pancakes today to go with the blueberries. Yum!

      • Jane Streett says

        In order to can this do not add cornstarch until you are ready to use. It will be thinner but is safe to hot water bath 15 minutes with lemon juice and zest. Cornstarch can be added once opened and ready to use for pie baking according to Ball Blue book and Stocking Up.

  1. Shelby says

    Would this work with fresh blueberries that I froze to use later? If so, how would you recommend going about this using frozen blueberries?

    • Mallory says

      Yes I make it with frozen blueberries all the time. Just add them completely frozen, it will take a little longer to simmer, but will turn out just as good!

    • Mallory says

      I’ve never tried it. I would freeze the blueberries and then make the batch when you need it. It’s quick enough and will store in the fridge for a day or two.

      • Linda says

        I make it and freeze in portion size containers. It keeps for months and when I want to make muffins, I just pop out a container and defrost. Super quick and easy

    • Elizabeth says

      Travis, really? They’re discussing a recipe, not writing a research paper!! If you don’t like it and want to be judgmental, why don’t you get off this site and go somewhere else?

      • Nikki Collins says

        Seriously! My goodness, people are so judgemental on absolutely everything huh? I’m assuming this young man has his certificate of perfection, and never makes any mistakes! Keep up the amazing work ladies! Thank you…. Nikki~

  2. Claire says

    Could I add this to bottles and air tight covers like jam and keep it in cupboard or fridge if bottled off the stove boiling when bottled

  3. Donna Miles says

    5 stars
    I made this simple recipe and everyone loved it. It is perfect for those who are gluten free. I love pie and this is a way I can have it minus the crust. We have it often and love it! I added cinnamon and only used 1/2 the sugar and it tastes delicious. Thank you for sharing this easy, delicious, gluten free recipe. Obviously, I don’t use a crust.

  4. Magy says

    4 stars
    I am trying to go sugar free, but I just love sweets, so I substituted the sugar for an equivalent amount of stevia extract and it worked just fine. I love these blueberry pie bars (Also Chocolate With Grace): http://chocolatewithgrace.com/blueberry-pie-bars/ and I substituted some of the sugar for stevia as well. It, too, worked great, and i will continue doing more stevia and less sugar. Thanks so much Mallory for putting both recipes out there!!

  5. L. S. says

    5 stars
    This is delicious I added some vanilla and a pinch of cinnamon . Perfect I am a sucker for blueberry pie😂


    Can I use this recipe for cherry filling from frozen cherries? My dad is asking for cherry pie for his birthday, but the canned stuff use nasty.

    Thank you!!


        5 stars
        Thank you so much! I’m doing a cherry and blueberry mix and putting the mixture in a pie shell made with peanut butter cookie dough. I’m hoping it turns out!

  7. Shirley Bueche says

    5 stars
    Best pie filling ever!!!!!!!!!!
    But do you have to use cornstarch?
    Or can you use Arrowroot?


  8. Angela M. says

    5 stars
    So easy to follow and very delicious (and not ridiculously sweet)! I didn’t make a pie, but an old family recipe called “Blueberry Crunch” in a cake dish. It called for the pie filling to top it and I was sure I could make it instead of going to the store. It was a **HIT** with the family! 🥰 I doubled your recipe because I needed a 21oz can worth of pie filling. Now, there is a 1-inch layer of blueberry pie filling, but no one is complaining here! 🤷‍♀️😄 Thank you very much! ❤

  9. nora says

    5 stars
    wonderful ! being diabetic i used one cup of splenda plus 1/4 real sugar one tablespoon lemon or lime juice 3 tablespoons corn starch and one cup of water follow recipe otherwise. did not raise sugar level.

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