Homemade Blueberry Pie Filling tastes so much better than store-bought! And best of all, it’s super easy to make.
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.
I’m posting two recipes later this week that will use this filling (No Bake Blueberry Cheesecake and Blueberry Pie Bars) so stay tuned for those, but I wanted the basic recipe to have its own post so it’s easy to refer back to later.
Blueberry Pie Filling
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.
Everything cooks together in a saucepan for just a few minutes until it is nice and thick and the fruit does such a great job at giving it color.
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.)
However, in the blogging world, I’ve learned that seasonal content is never created in the proper season. This means pumpkin and apple everything will be here in September! Feel free to ignore it until you need it though.
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.
How To Make Blueberry Pie Filling
- 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
- 2 tablespoons cornstarch
- 1/2 cup sugar
- 2 cups fresh or frozen blueberries
- 1/2 cup water
- 1 teaspoon fresh lemon juice (optional, but it brightens it up)
Instructions
- 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.
Nutrition
Here are some ideas to use your blueberry pie filling.
No Bake Blueberry Cheesecake is the perfect way to use this! And these Blueberry Turnovers, Blueberry Pie Sugar Cookies sound pretty awesome too.
And these Mini Blueberry Pies are about the cutest handheld pie ever!
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!
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.
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.
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
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?
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~
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.
Gloria says
I use clear jel as it works better for high heat.
Diane says
Try arrowroot. I’m not supposed to eat corn, and arrowroot is a good substitute. Try half as much as cornstarch.
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.
Lynie says
Can you use wild blueberries
Donna Miles says
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.
Magy says
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!!
Rhonda Maddox says
Do I have to put the lemon juice in it? What exactly does the lemon juice do for the filling?
Mallory says
It brightens up the flavor. It’s not essential.
Linda says
Will this make enough for a pie?
Casper P. says
Trying to bake in a pie, how long should I bake for?
Mallory says
Bake the crust first and then fill with the cooled filling.