Blueberry Pie Filling Recipe

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!

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!

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.

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.

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.

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!

Homemade Blueberry Pie Filling

Use this Blueberry Pie Filling to top pies, cheesecakes, pancakes or waffles! It’s delicious on ice cream too.

Prep: 5min

Total: 15min

Yield: 8

Serving Size: 1 1/4 cup

Nutrition Facts: servingSize 1 1/4 cup, calories 76 kcal, Carbohydrate 19 g, Sodium 1 mg, Fiber 1 g, Sugar 16 g

Ingredients:

• 2 tablespoons cornstarch
• 1/2 cup sugar
• 2 cups fresh or frozen blueberries
• 1/2 cup water
• 1 teaspoon fresh lemon juice

Instruction:

1. In a heavy, medium saucepan. Whisk together the cornstarch and sugar until there are no cornstarch lumps. Add the water, blueberries, and lemon juice.
2. Cook over medium heat, stirring frequently until thick. Remove from heat and cool. Use as desired. It stores tightly covered in the fridge for one week.

Blueberry Pie Filling Recipe

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: 5min

Total: 75min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 58 kcal, Carbohydrate 15 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 12 g, unSaturated Fat 2 g

Ingredients:

• 2 cups (about 9 ounces) blueberries (see note)
• ¼ cup water
• 1/3 cup (67g) granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 tablespoon lemon juice

Instruction:

1. 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.
2. While they are cooking, mix the cornstarch, 1 tablespoon water and lemon juice in a small bowl and stir until smooth. Set aside.
3. 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.
4. Cover warm mixture so it doesn’t form a skin and let come to room temperature, then chill if not using.
5. Store in an airtight container in the refrigerator for up to 1 week.
6. 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.

Perfect Blueberry Pie Filling

I love the the texture and flavor this technique produces in making blueberry filling. If you are tired of the overly processed and overly cornstarched taste of blueberry pie filling, give this a try. Method produces a “fresh blueberry” taste.

Prep: 20min

Total: 1h

Yield: 8 serving(s)

Nutrition Facts: calories 401.1, Fat 18.7, Saturated Fat 5.8, Cholesterol 30.9, Sodium 263.9, Carbohydrate 56.1, Fiber 3.6, Sugar 29.4, Protein 4.2

Ingredients:

• 2 pints blueberries (4 cups)
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 3 tablespoons water
• 1 teaspoon lemon rind, grated
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons unsalted butter
• 1 egg, well beaten with
• 1 pinch salt, for egg washing top of pie
• 2 tablespoons sugar, for top of pie
• 2 individual pie crusts

Instruction:

1. Combine 1 cup berries with 3/4 cup sugar in pan.
2. Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
3. Combine cornstarch and water in bowl.
4. Add to pan with blueberries.
5. Cook over medium heat until mixture comes to full boil and is clear and thick.
6. Pour hot mixture into large bowl.Cool until warm.
7. Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter.
8. Let cool before adding to pie crust.
9. Add top crust and brush with egg wash, sprinkle with sugar.
10. Preheat oven to 400°F but reduce heat to 375°F when you put pie in oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if edges are getting too brown.
11. This technique works for any delicate fruit such as raspberries or strawberries.

EASY Blueberry Pie Filling (Blueberry Hand Pies and Blueberry Danish)

FAQ

How do I make my berry pie not runny?

How much thickener for blueberry pie?

Thickener	For 1 cup of fruit	For one 9″ pie (8 cups of fruit)
All-purpose flour	1 tbsp	1/2 cup
Instant ClearJel	2 tsp	1/3 cup
Cornstarch	2 1/2 tsp	6 tbsp + 2 tsp
Quick-cooking tapioca	1 1/2 tsp	1/4 cup

How long can you keep blueberry pie filling?

Should I wash blueberries before baking a pie?