My family’s Easy Homemade Blueberry Pie Filling Recipe. We use the recipe for just about everything but pie. We love it on, no bake cheesecake, blueberry pie bars and it’s even our favorite blueberry pancake topping.
Happy Monday everyone! I’m just popping in here quick with an easy homemade blueberry pie filling recipe. I’m posting two recipes later this week that will use it so stay tuned for those, but I wanted the basic recipe to have it’s own post so it’s easy to refer back to later.
The next post is going to be a super fun collaboration with some other bloggers about summer that I’m super excited to be a part of and share with you. Be sure to check back on Wednesday.
I’m also wrapping up a few more summer recipes and then I’m on to testing recipes for fall (Isn’t that crazy! It’s the middle of July) But in the blogging world I’ve learned that seasonal content should be published two months ahead of schedule. Which means pumpkin and apple will be here in September! You can ignore it until you need it though.
I’ve also never been able to bring myself to post Christmas recipes in October. I post them in December, and hope they become popular in time for next year. Any way, all this to say, if you have any last minute summer recipe requests, send them my way!
Have you every made you own pie filling before? It’s super easy and I love having it on hand for pancakes. It also tastes much better than the canned stuff. It’s simply water, blueberries (or your choice of fruit), sugar and cornstarch. It’s all cooked together in a saucepan for just a few minutes until thick and the fruit does such a great job at giving it color. Easy Homemade Blueberry Pie Filling Recipe. Use this recipe to top pie, no bake cheesecake and it's even our favorite blueberry pancake topping 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.
Homemade Blueberry Pie Filling
Ingredients
Instructions
Nutrition Information:
Yield: 8
Serving Size: 1/4 cup
Amount Per Serving:
Calories: 76 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 1mg Carbohydrates: 19g Fiber: 1g Sugar: 16g Protein: 0g
Here are some ideas to use your blueberry pie filling.
Blueberry Turnovers from Sprinkle Some Sugar
Blueberry Pie Sugar Cookies from Big Bears Wife
Mini Blueberry Pies from One Little Project
Barbara says
This was the easiest recipe i saw to use thanks for posting it..
Kena Waggoner says
How would you go about canning this
Mallory says
I’m not sure. I know canning is based on how acidic something is. I’d check out the Ball Canning site for a recipe.
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.
Heather says
What ingredients did you use? Is it safe to use with cornstarch??
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!
Emma says
i loved it so much so sweet thank you!
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!
Lori Ebert says
Can this be frozen for later use? If so for how long.
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.
Travis says
You guys should really spell check, use even slightly proper grammar.
Mallory says
Yes, we probably should 🙂 Our passions lie in baking though, not proper English.
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?
Neri says
Can I use plain flour as substitute for cornstarch? Thanks
Mallory says
No. Cornstarch has much more thickening power than plain flour and cornstarch turns the liquid clear, where flour will make it cloudy.
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
Mallory says
This recipe hasn’t been tested for canning. If you’re looking to can blueberry pie filling. Check out tested canning recipes, such as on the Ball canning site.