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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!
Super easy to prepare. After combing the sugar with cornstarch in the saucepan I added the water. Stir this until dissolved before adding the blueberries. At first I thought the amount of cornstarch was too much but I was mistaken. It turned out great. Used the sauce for cheesecake topping. Yum!
That sounds delicious! I’m so glad you enjoyed the pie filling. Happy baking.
I tried to use this recipe for a blueberry pie based on the high ratings and apparent simplicity. However, 2 cups of blueberries aren’t nearly enough for a standard-size pie. You have to use 6 cups of blueberries and triple the recipe, but doing so produced a water blueberry soup. I was able to salvage the filling by thickening it on the stove and then draining off the excess liquid. Stil, I wouldn’t use this recipe again. It seems like it’s more for pancake topping, etc., not pie. Or am I missing something?
delicious, so easy and a nice way to use your frozen blueberries. thank you!
You are welcome, Dena! I’m so glad you enjoyed the pie filling. Happy baking!
Love this recipe, so easy to make and tastes so good.
I’m so happy you’re enjoying the pie filling, Deborah.
Super easy and came out perfect.
Happy to hear that the pie filling turned out well, Shannon. Enjoy!
WOW! this recipe is absolutely the BEST blueberry filling recipe I have ever had!! It has a perfect ratio of blueberries to sugar and was devoured in seconds ! Its so good I could eat it with a spoon .. will definitely be coming back for this recipe ! Thanks Grace !!!
Thank you so much, Shira!
Great recipe! I can’t wait to use it. My only question is, am I supposed to only place it the pie crust AFTER it is baked?? Or am I able to bake the filling along with the pie crust? I don’t want to ruin the filling by cooking it too much.
You’ll make the regular pie filling recipe and allow it to cool completely. Then proceed with the pie as directed. Just don’t pour hot filling into a pie crust, that won’t turn out so well. Happy baking, Caitlin!
Thank you for posting this, it was very simple and came out great. I added just a little more water and a teaspoon of vanilla extract because we’re using ours as cheesecake topping!
Sounds perfect, Kathleen.
I substituted monk fruit for sugar at ratio 1/4 C monk fruit for 1/2 C sugar. Also used white grape juice for water. We’ll be using it over angel food cake and also over ice cream. Delicious! Thanks.
Thank you for sharing, Jane.
I used my leftover blue berry filling for breakfast waffles. It was delicious ?
That sounds delicious, Virginia!