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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!
It’s very easy and simple. Although I substituted apple 🍎 juice very good taste
I’m glad you like the recipe!
This recipe was so easy and it’s so scrumptious. Thank you 😊
I’m happy to hear you’re enjoying the recipe!
Better than canned pie filling and so easy to make! Thank you for sharing this recipe. Definitely my new go-to recipe for ANY type of berry pie filling.
I’m so glad you are enjoying it!
LOVE IT
I’m thrilled that you love it!
Has anyone tried freezing this? How was it afterwards?
This will freeze fine, Brenda.
Just tried your recipe and it’s definitely a keeper! Delicious and so easy.. Thank you for sharing..
I’m glad it’s a win for you, Darleen!
Tripled the recipe, had a lot of fresh blueberries, delicious! I ate it in a bowl while still hot!
I’m thrilled you love it!
Donde estas la cantidad de los ingr dientes?
Hi Stephanie, all of the ingredient quantities are included in the printable recipe card at the bottom of this post.
Hey, it would be helpful if you were more clear about the instructions for people who don’t cook much or are dumb. In step one, you didn’t specify whether heat should be applied or not and it can be really confusing. I waste lots of ingredients making this because I melt the sugar and realize it’s not supposed to be melted and then I ruin my pan too. Please be clear that these ingredients should NOT be heated while in the saucepan…the way it is written sounds like it should be.
I’m so sorry to hear of your frustration. I’ve attempted to clarify the recipe further, however, for future reference, reading the entire recipe through to the end before beginning to cook is always a good plan. And if a recipe doesn’t specifically say to “turn on the heat, place on the stove, or cook over a specified type of heat” it likely shouldn’t be heated until that point.
Very easy but this doesn’t even make enough for a normal size pie.
The recipe as written should make approximately 2 cups of pie filling. You’ll need twice that for a regular pie and nearly three times that for a deep dish pie.