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!

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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 Blueberry Crunch or No Bake Blueberry Cheesecake and these Blueberry Pie Bars too.

Blueberry Cobbler full of berries with a sweet, buttery, cake-like yet crispy topping served with ice cream is dessert perfection.

Blueberry Grunt is a sweet and delicious blueberry sauce-like filling smothered in flaky, buttery sweet dumplings that get crispy on top with a sprinkling of cinnamon sugar.

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

4.95 from 69 votes
Use this Blueberry Pie Filling to top pies, cheesecakes, pancakes or waffles! It's delicious on ice cream too.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
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: 1¼ cup · Calories: 76kcal · Carbohydrates: 19g · Sodium: 1mg · Fiber: 1g · Sugar: 16g
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

{originally published 7/9/18 – recipe notes and photos updated 7/25/23}

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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166 Comments Leave a comment or review

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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.

      • Patti says

        5 stars
        When canning this recipe omit the corn starch and use Clear Jel instead. Corn starch is not recommended for canning. You can find Clear Jel on Amazon and sometimes walmart but must ship it, they dont carry it as a regular ingredient in the store good luck Im doing this tomorrow Ill keep you posted as to how it turns out

  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!

      • Donna Lejeune says

        5 stars
        Simple and delicious, what more do you need. Canned pie filling is so expensive and I wanted to use my frozen blueberries so this was perfect. Thanks for the great recipe. This is a keeper.

      • Maria J. West says

        Need to can my blueberrys for pies later. I’m looking for a canning recipe to put in jars for pies in the winter time.

    • 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~

      • Laura says

        5 stars
        It’s really kinda funny. I actually am a teacher. And yes Travis I actually have a degree. I may need to go back to school myself, as I read the recipe I never noticed any spelling or grammar errors….maybe it was the drool drops on the screen that blurred my vision!! 😁😁😁

  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.

    • Jill says

      5 stars
      Hi Donna,

      I just wanted to say thank you for your comment. I altered the recipe as you’ve written the first time around and love it 🙂 I am also GF, so sometimes when I am feeling motivated I will buy pre-made GF pie crust dough and bake a pie.

      Usually I don’t, though, and instead put this sauce on greek yogurt for a snack or with vanilla ice cream and crumbled GF butter/cinnamon cookies for a pie-like dessert! Maybe that is a welcome alternative to crust in case you haven’t tried it yet 🙂


  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.

  10. Barbie says

    Quick question…I don’t have any lemon/lemon juice, so would it b alright to use orange juice instead or just omit the juice?

  11. Paulette Codipilly says

    5 stars
    It’s 2022 and a weird covid shortage is that there’s no canned blueberry pie filling to be found in San Jose grocery stores! I checked 6 Anyways. No one had any. I’m making a couple of blueberry cream pies and decided to look for a recipe to make my own. Because oddly enough, although there’s no canned blueberry pie filling to be had, but plenty of fresh blueberries! I made a double batch and followed the quantities listed. I did add about 1/4 tsp cinnamon and a little lemon zest. I noticed several recipes called for crushing half the berries and adding in the whole berries later. I added all of them at the beginning but about halfway through cooking it didn’t look like the berries were bursting on their own, so using a potato masher I just mashed maybe 1/4 of the berries keeping the rest whole. That brought out enough juice to create the luscious deep purple color. This is a GREAT recipe!!! Thank you so much for bailing me out the night before Easter. This will make my pies shine and it was simple and delicious! Better than expensive canned filling by a long shot! 5 stars!

  12. Lori says

    5 stars
    I made baked hand pies with this for my mom
    I love this recipe. I will use it again.
    Thank you

  13. HollyRae says

    5 stars
    I work at a private lodge and needed a cooked blueberry filling to fill 80 tartlet shortcrust shells, for tonight. I looked all over and decided on this recipe. It turned out great! I did bump up the lemon juice a bit; and at the end added a couple pinches of salt and a couple lumps of unsalted butter. I don’t think there will be any leftover for me to try tomorrow but when I tasted the warm filling, it was so good. I can imagine how tasty it would be spooned over ice cream, yogurt, pancakes, pound cake…yum!

  14. Patricia Habbyshaw says

    5 stars
    Who Needs a Pie, Pancakes or Anything Else ! So Good right out of the pot !!!
    Pie is in the oven Now !
    I made an 8″ deep dish pie so It needed 4 cups (actually, a 1.5lb. bag of frozen blueberries !
    Love that I was able to adjust the ingredients on your site recipe before I printed it !
    Thank You So Much
    It’s a Keeper !!!!!!!!!!!!!!!!!!!!!!! :}

    • Patricia Habbyshaw says

      5 stars
      I forgot to say…That I used the 4 cups from the recipe but had some berries left over, about 1 cup.
      After I filled the pie, it could use a few more berries, so I added that last 1 cup and mixed it into the pie filling.
      This is what I used for a pie dish ! 2″ Deep !!!! Oh Yummmm

  15. Kristine says

    5 stars
    Just made this to top mini cheesecakes for tomorrow. It is so delicious-I could eat it without putting it on anything. I did cut down the sugar and added more lemon juice. So easy and tasty.

    • Mary says

      I’m guessing it can be canned just like jelly or jams, however, we typically freeze it or simply use it right away. I don’t have the specific times for processing it.

  16. Amy Embry says

    I am making Black and Blue Berry Filling with an oat crumble. Hope it turns out as good as this looks!

  17. Paul says

    5 stars
    I’m making this now and added Vanilla and cinnamon like someone suggested. Had a taste and it’s delicious! Making blueberry tarts with blueberry cream cheese topping.

  18. Keith says

    5 stars
    Loved it! I doubled the amount of blueberries, but didn’t add anything else extra. Just filled a deep dish shell. I used frozen shells – one underneath and one on top. It needed to bake longer than the instructions said, but came out great!

  19. Amy says

    5 stars
    This is a great basic gluten free recipe. I substituted erythritol for the sugar and it turned out great. Used as a cheesecake topping. Thank you.

  20. Corinne says

    5 stars
    Made this tonight, and it was delicious! I didn’t think the kids would like it but they loved it! We made mini muffin pan pies with a graham cracker crumble for the tops. So yummy!

  21. Jane says

    5 stars
    Thanks for a great recipe! Great topping for ice cream, french toast, pancakes, waffles, the list is endless.

    The second time I made this I increased the quantities by 50% and used 1ea cup of blueberries, raspberries, and blackberries. The filling went into mini muffin tins lined with a cream cheese crust dough from a Pecan Tassie recipe. I also used the Pecan Tassie recipe cook time.

  22. Pam Panza says

    5 stars
    I bought blueberries on sale. They were too tart to eat. This recipe is so easy. So glad I saved the blueberries! I made a cheesecake and put the pie filling on top. OMG so tasty!

  23. Jane T Jimenez says

    5 stars
    I substituted monk fruit for sugar at ratio 1/4 C monk fruit for 1/2 C sugar. Also used white grape juice for water. We’ll be using it over angel food cake and also over ice cream. Delicious! Thanks.

  24. Kathleen says

    5 stars
    Thank you for posting this, it was very simple and came out great. I added just a little more water and a teaspoon of vanilla extract because we’re using ours as cheesecake topping!

  25. Caitlin Condon says

    5 stars
    Great recipe! I can’t wait to use it. My only question is, am I supposed to only place it the pie crust AFTER it is baked?? Or am I able to bake the filling along with the pie crust? I don’t want to ruin the filling by cooking it too much.

    • Mary says

      You’ll make the regular pie filling recipe and allow it to cool completely. Then proceed with the pie as directed. Just don’t pour hot filling into a pie crust, that won’t turn out so well. Happy baking, Caitlin!

  26. Shira Rosenberg says

    WOW! this recipe is absolutely the BEST blueberry filling recipe I have ever had!! It has a perfect ratio of blueberries to sugar and was devoured in seconds ! Its so good I could eat it with a spoon .. will definitely be coming back for this recipe ! Thanks Grace !!!

  27. Hudson Sangree says

    3 stars
    I tried to use this recipe for a blueberry pie based on the high ratings and apparent simplicity. However, 2 cups of blueberries aren’t nearly enough for a standard-size pie. You have to use 6 cups of blueberries and triple the recipe, but doing so produced a water blueberry soup. I was able to salvage the filling by thickening it on the stove and then draining off the excess liquid. Stil, I wouldn’t use this recipe again. It seems like it’s more for pancake topping, etc., not pie. Or am I missing something?

  28. Char M. says

    5 stars
    Super easy to prepare. After combing the sugar with cornstarch in the saucepan I added the water. Stir this until dissolved before adding the blueberries. At first I thought the amount of cornstarch was too much but I was mistaken. It turned out great. Used the sauce for cheesecake topping. Yum!

  29. The Pie Fairy says

    5 stars
    This is my Go-To Sauce/ Pie Filling recipe! I have modified for Huckleberries as well as Strawberries. It is a pure winner!! My family tells me that my pies are ‘Stupidly Delicious ‘. ( Surely that a good thing?!ha!)
    This keeps fabulous on the fridge and also cans up nicely! Kudos Chocolate with Grace! You make me look like a great Baker!

    • Mary says

      I’m so glad that your pies have been such a big success, and that the pie filling recipe helped you to do it. I hope you and your family continue to love the pies, and happy baking!

  30. Salerino says

    5 stars
    I doubled the recipe for my pie filling but since I was using a gluten free pie crust I added a little more cornstarch to thicken it.

    • Mary says

      Happy to hear that you were able to make the recipe work for you. Enjoy the pie filling, and happy baking!

  31. Darren Yehuda says

    5 stars
    I just made this recipe but the yield doesn’t look like enough to fill a pie. Maybe I’ll double it.
    It was easy though –I switched out sweetener for the sugar because I’m diabetic—it worked fine.

  32. Stacy says

    I am anxious to try this, but I would never use this within a week as we only occasionally have sweets. Can this be frozen after it’s cooked I am using fresh frozen blueberries.

    • Mary says

      Glad to hear that you’re loving the pie filling, Cat, and that you’ve found a way to make the recipe even better for you. Happy baking!

    • Mary says

      Hi, Shannon. I haven’t tried freezing this recipe before. I’d recommend freezing the blueberries and making the filling later as needed. Happy baking!

  33. Dolly says

    5 stars
    Thank you! I’m so glad i saw this. I needed something for a bake sale tomorrow. Someone just gave us frozen blueberries last night. I’m cooking this filling right now and I decided to make mini blueberry cobblers with it. Perfect timing!

    • Mary says

      I’m glad the timing for this recipe was great for you, Dolly! Enjoy the pie filling; I’m sure the cobblers will be delicious.

  34. Popee says

    5 stars
    mine turned out impressive people asked where I bought it, I had to direct them here in order gor them to view other stuff

  35. Kelly says

    5 stars
    Simple and tasty. We made it as a topping for my niece’s birthday cheesecake. Her flavor choice was white chocolate blueberry. This is going on top along with white chocolate ganache.

  36. Rita Scott says

    Have not tried this recipe yet but have plans to do so next week for an event our church. Does this recipe make enough pie filling for a pie or mostly as ice cream topping etc.?

  37. Sarah Meyer says

    5 stars
    Great recipe! I had to adjust because I only had mulberries, so, I added a little more water as they simmered and the juice of one whole lemon and oh my Gosh! Awesome!

  38. Michele says

    5 stars
    This is a great recipe. I also use it with strawberries. I use this recipe to top my yogurt. I like that I can use various sugar substitutes and make it more diabetic friendly.

  39. Jeannie C says

    5 stars
    That was so easy to make and delicious! I’m using it for a cheesecake topping. Thanks for the recipe!

  40. Kat Jones says

    5 stars
    Got a bunch of fresh blueberries and wanted to use them instead of canned blueberry pie filling for a recipe, and this was amazing!! So simple and quick with a great flavor! I added just a little cinnamon to mine, will definitely come back to this again and again!