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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
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 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.
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.
Blueberry Pie Filling Recipe
- Combine the cornstarch and sugar in a heavy saucepan and whisk until there are no lumps of cornstarch remaining. Add the water, blueberries, and lemon juice. Stir to combine.
- Set the heat on the stove to medium and cook, stirring frequently, until thick. Remove from heat and cool. Transfer to an airtight container and refrigerate for up to a week. Use as desired.
Homemade Blueberry Pie Filling
Ingredients
- 2 tablespoons cornstarch
- ½ cup sugar
- 2 cups fresh or frozen blueberries
- ½ cup water
- 1 teaspoon fresh lemon juice
Instructions
- Combine the cornstarch and sugar in a heavy saucepan and whisk until there are no lumps of cornstarch remaining. Add the water, blueberries, and lemon juice. Stir to combine.
- Set the heat on the stove to medium and cook, stirring frequently, until thick. Remove from heat and cool. Transfer to an airtight container and refrigerate for up to a week. Use as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{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!
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): https://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!!
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.
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 🙂
Best,
Jill
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
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.
Can you use wild blueberries
Can I use plain flour as substitute for cornstarch? Thanks
No. Cornstarch has much more thickening power than plain flour and cornstarch turns the liquid clear, where flour will make it cloudy.
I use clear jel as it works better for high heat.
Try arrowroot. I’m not supposed to eat corn, and arrowroot is a good substitute. Try half as much as cornstarch.
You guys should really spell check, use even slightly proper grammar.
Yes, we probably should 🙂 Our passions lie in baking though, not proper English.
HAHHAHAHAAA! NOW THIS IS FUNNY
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?
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~
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!! ???
Travis, I’m not giving you any of my blueberry pie.
???
Now, that’s such a really nice way of saying, “Come on , Travis” without sounding judgemental yourself.
Thank you for putting my reaction across in words.
How in the world does proper grammar or correct spelling relate to cooking??? Really??
Really Travis lighten up it’s not a government document now go to the kitchen and boil your roast lmfao
Gosh ! I sure wish I was as Perfect as You Think You Are ! I’ll put it on my “To Do” list !
Can this be frozen for later use? If so for how long.
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.
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
Would this work with fresh blueberries that I froze to use later? If so, how would you recommend going about this using frozen blueberries?
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!
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.
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.
This will work fine for that, Maria.
i loved it so much so sweet thank you!
this was simple and so good my daughter puts it on her pancakes and waffles or she sneaks it away in the night.
I’m so glad you’re enjoying it, Theresa.
Love the not too sweet blueberries pop in my mouth…topping for cheese cake..
Topped it on ice cream. This came out so nicely!
I’m so glad you like it, Cris!
How would you go about canning this
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.
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.
What ingredients did you use? Is it safe to use with cornstarch??
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!
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.
Can I freeze this?
yes, thats what I do
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
King Arthur Baking has instant ClearJel and it works great!
use instant if freezing this, regular Clear jel for canning
Do you use the same quantity of clear gel as the corn starch?
If you have any Amish Grocery store, they usually sell it.
How do I can this recipe in a water bath process to seal glass jars?
Can honey be substituted for sugar?
I have never tried that, Susan.
This was the easiest recipe i saw to use thanks for posting it..
So easy! Love it on ice cream.
Awesome recipe! Definitely saving this one. Yum!