This post may contain affiliate links. Please read our disclosure policy.
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!
Thank you! I’m so glad i saw this. I needed something for a bake sale tomorrow. Someone just gave us frozen blueberries last night. I’m cooking this filling right now and I decided to make mini blueberry cobblers with it. Perfect timing!
I’m glad the timing for this recipe was great for you, Dolly! Enjoy the pie filling; I’m sure the cobblers will be delicious.
Can this be frozen?
Hi, Shannon. I haven’t tried freezing this recipe before. I’d recommend freezing the blueberries and making the filling later as needed. Happy baking!
Trade 2 tbsp of corn starch with 4 tbsp of all-purpose flour and its perfect. love this!
Glad to hear that you’re loving the pie filling, Cat, and that you’ve found a way to make the recipe even better for you. Happy baking!
Easy as pie
Glad to hear it, Lana! Happy baking.
I am anxious to try this, but I would never use this within a week as we only occasionally have sweets. Can this be frozen after it’s cooked I am using fresh frozen blueberries.
Hi, Stacy! Yes, you can freeze the pie filling. Enjoy, and happy baking!
I just made this recipe but the yield doesn’t look like enough to fill a pie. Maybe I’ll double it.
It was easy though –I switched out sweetener for the sugar because I’m diabetic—it worked fine.
Glad to hear that the pie filling turned out well, Darren.
Perfect! Easy to make!
Glad to hear that you’re loving the pie filling, Sharon.
I made a blueberry pie and it was a hit
I’m happy to hear it, Laurie.
I doubled the recipe for my pie filling but since I was using a gluten free pie crust I added a little more cornstarch to thicken it.
Happy to hear that you were able to make the recipe work for you. Enjoy the pie filling, and happy baking!
This is my Go-To Sauce/ Pie Filling recipe! I have modified for Huckleberries as well as Strawberries. It is a pure winner!! My family tells me that my pies are ‘Stupidly Delicious ‘. ( Surely that a good thing?!ha!)
This keeps fabulous on the fridge and also cans up nicely! Kudos Chocolate with Grace! You make me look like a great Baker!
I’m so glad that your pies have been such a big success, and that the pie filling recipe helped you to do it. I hope you and your family continue to love the pies, and happy baking!