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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!
The best simple recipe I have found. . Just like moms use all over the country. Quick, delicious. Thank you!
Thank you so much! I love hearing that it works well for you, too!
I made this and changed sugar to monk sugar to make it sugar free for my husband. I had to add a little bit more cornstarch, but it came out perfect!
I’m glad you enjoyed it!
Can you use it right away.
Sure thing.
Very easy and quick to make.It tastes very good!
I’m happy to hear that the pie filling was a hit!
So easy! Healthier too! I control what is in it…used organic cane sugar
Delicious result. Thank you.
I’m glad you like it.
Do I still have to let it cool if I’m using it in a pie right away
Nope, just pour it in the crust and bake.
Will this be enough for a 9in pie crust, or double it? Please and thank you!
This will be enough for 1 pie.
Perfect recipe. Easy instructions.
I’m thrilled the pie filling is a hit!
Can you use flour instead of cornstarch? If so how much?
Yes, you can use flour instead of cornstarch, but you’ll need to double the amount. (You’ll need 4 tablespoons of flour in place of the 2 tablespoons of cornstarch.) Flour will also result in slightly less shiny filling compared to cornstarch.
I have made this recipe version for nearly 7 years, it is by far, the best way to prepare pie filling! I have modified to use with peaches, raspberries and apples. If you want to have the most delicious pie filling , this is the only recipe to use
I’m thrilled to hear that you love it so much!