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Written ByDorothy Kern
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Learn how to make the easiest Blueberry Pie Filling! This is the best pie filling from scratch that you can use in any recipe that calls for blueberry pie filling. You can use fresh or frozen berries – it’s so easy!
Table of Contents
- Why This Recipe Works
- Fresh vs. Frozen Berries
- Other Ingredients
- How to Make Blueberry Pie Filling from Scratch
- How to Use Blueberry Pie Filling
- Expert Tips
- FAQ
- Blueberry Pie Filling Recipe Recipe
Why This Recipe Works
Today I’m sharing the best blueberry pie filling recipe. It’s my go-to for all the blueberry desserts – it works for pies (of course!) but also any other dessert that calls for pie filling like crumbles, crisps, and poke cakes.
This recipe is better than any canned blueberry pie filling and is so easy to make. I know it’s going to be your go-to once you try it. There’s nothing better!
This pie filling is divine when blueberries are in season. It’s one of my favorite ways to use fresh berries! But you don’t have to wait until blueberry season to try it – I’ve tested it with frozen and canned berries, too. This means we can have the best blueberry pie any time of year!
Perfectly sweetened, thick, and bursting with blueberries, you are going to find all kinds of reasons to use this blueberry pie filling recipe! It’s so good and the perfect way to showcase plump and juicy berries.
Fresh vs. Frozen Berries
What I love about this recipe is that you can use fresh or frozen blueberries. I have tested it with both, and they both work great!
For fresh berries, you can just place them in the pan with the water. With frozen berries, I recommend thawing them first and then draining them well. That’s the only extra step.
You can also use drained canned blueberries if you want.
Other Ingredients
- Granulated sugar: For sweetness
- Cornstarch: This is the thickener and will make the pie filling not too liquid. Make a slurry of corn starch and water and stir. Make sure to stir it again right before it goes into the blueberry mixture (the slurry will clump if it sits and needs to be stirred to combine again).
- Lemon juice: The brightness of the lemon really enhances the flavor of the blueberries and cuts the sweetness. You can also add a pinch of lemon zest.
Be sure to see the recipe card below for full ingredients & instructions!
How to Make Blueberry Pie Filling from Scratch
- Heat the blueberries and water in a saucepan over medium-low heat. Cook them for about five minutes or until some of the blueberries start to break down. Stir them occasionally.
- While the berries are cooking, mix the cornstarch with some water and lemon juice in a small bowl. Set this mixture aside.
- Once the berries have started to break down the pan, add the sugar and stir. Pour the cornstarch mixture into the pan and stir until the liquid thickens. This should only take a couple of minutes.
- Once the mixture is bubbling hot, it’s done. Take the pan off the heat and pour the filling into a container. Let it cool to room temperature. If you are not using it right away, chill it in the refrigerator.
How to Use Blueberry Pie Filling
Top pancakes or waffles, or use the pie filling to top cheesecake or serve with pound cake. It’s also great over a scoop of vanilla ice cream or on yogurt for breakfast.
Tip From Dorothy
Expert Tips
- This recipe makes enough pie filling for topping pancakes or waffles, cake, pies, or cheesecake. If you want to make a pie with this recipe, you’ll need to double it (see recipe notes).
- Instead of using this recipe to make blueberry pie I recommend my blueberry pie recipe, which is much, much easier (no pre-cooking needed).
- How do you use this recipe in a pie? You’ll need to double it, then roll out your pie dough and place it in a 9-inch pie dish. Fill with homemade blueberry pie filling and top the pie as desired. If you’re using my pie crust recipe, you’ll want to bake the pie for 10 minutes at 425° then lower the oven temperature to 350° and bake until crust is cooked through. For topping you can do a double crust, lattice crust, or crumble topping. You’ll want to use aluminum foil or a pie shield and brush the edges with egg wash.
FAQ
Can you use canned berries for pie filling?
Yes, canned will work. You just need to drain the berries before you use them.
How do you store it?
Once the filling is cooled, keep it in an airtight container in the refrigerator. It will keep for up to a week.
Can you double this recipe?
You can easily double the recipe. Use 18 ounces blueberries with ½ cup water, 2/3 cup sugar, 2 tablespoons each cornstarch, water and lemon juice. It will just take longer to break down the blueberries in step 1.
Can you can this pie filling?
No – this recipe uses cornstarch. Never can anything that uses cornstarch.
Blueberry Pie Filling Recipe
4.89 from 61 votes
I’m going to show you how to make Blueberry Pie Filling, so you never have to buy it from the store again! You can use fresh or frozen berries – it’s so easy!
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Cooling Time 1 hour hour
Total Time 1 hour hour 15 minutes minutes
Yield 8 servings
Serving Size 1 serving
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Ingredients
- 2 cups (about 9 ounces) blueberries (see note)
- ¼ cup (60ml) water
- ⅓ cup (67g) granulated sugar
- 1 tablespoon (8g) cornstarch
- 1 tablespoon (15ml) water
- 1 tablespoon (15ml) lemon juice
Instructions
Place blueberries and ¼ cup water in a medium saucepan. Heat over medium-low heat and cook, stirring occasionally, until you notice some of the blueberries breaking down, about 3-5 minutes depending on how hot your stove is.
While they are cooking, mix the cornstarch, 1 tablespoon water and lemon juice in a small bowl and stir until smooth. Set aside.
Add the sugar and stir. Then stir the cornstarch slurry to make sure there are no lumps and stir it into the blueberries. Stir constantly until mixture thickens, just 1-2 minutes or so. Once the mixture bubbles it’s done. Remove from the heat and transfer to a jar or bowl to cool.
Cover warm mixture so it doesn’t form a skin and let come to room temperature, then chill if not using.
Store in an airtight container in the refrigerator for up to 1 week.
Use as directed in desired recipes, as a no-bake filling for pie or lush, or use it in a baked pie or danish. Follow the directions on the recipe you're using for baking instructions.
Recipe Video
Recipe Notes
- As written, this recipe is perfect for topping cakes and pies and pancakes, etc. To make actual pie filling, you’ll need to double the recipe (or make my blueberry pie without all the fuss of making this recipe).
- Doubling the recipe: you can easily double the recipe. Use 18 ounces blueberries with ½ cup water, 2/3 cup sugar, 2 tablespoons each cornstarch, water and lemon juice. It will just take longer to break down the blueberries in step 1.
- Frozen vs Fresh Blueberries: you can use either frozen or fresh with the same recipe. If using frozen berries make sure to thaw them completely and drain well before using. If weighing them, weight them after thawing. You can also use canned berries, just drain them well.
- How long do you bake this in a pie? It depends on the pie recipe you’re making, the kind of crust or topping you’re using, if you’re making a scratch crust or semi-homemade. I will say, if you’re using my all-butter pie crust and making a two crust pie, bake it at 425°F for 10 minutes then lower the oven temperature to 350°F and bake for approximately 40-50 more minutes, or until the crust is golden on top.
Recipe Nutrition
Serving: 1serving | Calories: 58kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 31mg | Fiber: 1g | Sugar: 12g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 3mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Did you try this recipe? Click the stars to rate the recipe below
More Pie Fillings To Make at Home & Pie Making Tips
- Homemade Apple Pie Filling
- The BEST Cherry Pie Filling Recipe
- How to Make a Double Crust Pie
- Decorative Pie Crust Ideas
Dorothy Kern
Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.
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65 Comments
Can this pie filling be frozen for use at a later time?
ReplyYes you can
ReplyDelicious recipe but must double it for pie. Wish I’d noticed/thought before prepping the crusts. Maybe should be called blueberry deliciousness instead of filling.
ReplyDoes this recipe do well if it is canned?
ReplyNo – it has cornstarch – you should not can anything with cornstarch.
ReplyAlthough you may never have know otherwise , I definitely want you to know that today by breaking down this recipe and simplifying it you helped me so much . I thank you ❤️
ReplyDoubled the batch, better than bought pie filling and tasted better
ReplyMy brother and I make cheesecakes as a hobby. One of our flavors is Lemon Blueberry. We stirred fresh blueberries into our lemon curd based batter. We needed a blueberry topping. This recipe has turned out exactly as expected. I made a double batch so that I can use it on my waffles for breakfast.
Reply2 cups of blueberries not enough to fill a large pie plate. Tastes good measurement wrong.
ReplyThis is just pie filling. I don’t use this for making pies – too much work.
ReplyMaybe change the title to blueberry filling recipe. Instead of pie. Actually had to triple recipe to get enough. Very good. I have a great pie crust recipe if you want it. Very quick and easy. Misleading title.
Really tasty. I add about 1-2 TBSP to my home made oatmeal for breakfast instead of using it for pies. I will also top cottage cheese with it. I was looking for something I could use as a topping and this was it. Thank you.
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