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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 tried it! It came out great. i canned for later use.
I am making Black and Blue Berry Filling with an oat crumble. Hope it turns out as good as this looks!
I hope so too, Amy!
Has anyone canned this? Trying to can our fresh blueberries rather than freeze them.
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.
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.
Kristine – Have you tried it over ice cream? So good!
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 !!!!!!!!!!!!!!!!!!!!!!! :}
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
Patricia – I am so glad to hear you enjoyed it!
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!
I’m so glad you like it, Holly!
I made baked hand pies with this for my mom
I love this recipe. I will use it again.
Thank you
Lori
I’m glad you’re enjoying the pie filling, Lori.
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!
I’m so very happy that you love the homemade pie filling so much, Paulette! That’s awesome.
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?
You can omit it, Barbie. Enjoy!
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.
I’m so glad you were able to make it work for you, Nora!