Use this homemade Blueberry Pie Filling recipe to make pies or cobblers. It’s also fabulous on cheesecakes, waffles, and ice cream!
Blueberry pie filling can be used in so many ways, and it is really easy to make! You can use fresh or frozen blueberries in this recipe. Once you make the homemade version, you’ll never go back to the canned kind.
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Blueberry Pie Filling Ingredients
Homemade blueberry pie filling is easy to make with pantry staples! Besides the blueberries, you’ll need some sugar and a thickener! Scroll down for the complete printable recipe card, including the ingredient measurements.
- Cornstarch: We used cornstarch as the filling thickener. Mix the cornstarch into cold water and set it aside before you start boiling the berries and sugar. That way, when you need to add the thickener, it is ready to go.
- Lemon Juice: I like adding a little lemon juice to my blueberry pie filling because it compliments the sweetness so well. If you choose not to add lemon juice, increase the amount of water by the same amount.
- Blueberries: We chose to use fresh blueberries to make this filling, but they aren’t always in season and readily available. You can also use frozen blueberries but keep in mind that it will take a little longer to bring the berries and sugar to a boil.
- Granulated and Brown Sugar: We chose to use a combination of granulated sugar and brown sugar. Using part brown sugar brings added flavor to the pie filling. If you prefer, you can choose to use only granulated sugar.
- Cinnamon: A half teaspoon of ground cinnamon adds flavor, warmth, and spice to the filling, but it can be left out if you prefer.
How To Make Blueberry Pie Filling From Scratch
To make blueberry pie filling from scratch, start by combining water, cornstarch, and lemon juice. Set the mixture aside for later.
Then, combine the blueberries, granulated sugar, and brown sugar in a large pot.
Bring the mixture to a boil, stirring often.
Reduce the heat and stir in the ground cinnamon and the cornstarch mixture.
Cook while stirring until the sauce is thickened. Remove the filling from the heat and allow it to cool.
Once the blueberry pie filling has cooled, transfer it to storage containers. This recipe makes four cups, so I used two 2-cup containers. Add labels to the top of each container for easy identification, especially when storing it in the fridge or freezer. You can download the printable blueberry pie filling labels here.
Frequently Asked Questions
Cornstarch is the best thickener because it makes the filling shiny, and you don’t need as much as you would with other thickeners like flour. But don’t add it directly to the saucepan of boiling pie filling because it will clump together. Instead, make a slurry by stirring the cornstarch into cold water. Then, stir the slurry into the pie filling and cook while stirring until it is thickened.
Either you forgot to add the cornstarch slurry, or it wasn’t cooked long enough after you added it.
Yes, you can freeze it. Allow the filling to cool, and then transfer it to freezer-safe containers or zip-top freezer bags. Be sure to leave a little headspace in the containers so that there is room for expansion. If using a zip-top freezer bag, remove as much as possible. Store in the freezer for up to six months.
Recipes Using Blueberry Pie Filling
- Make a homemade Blueberry Pie with a flaky pie crust!
- Blueberry Cobbler is easy to make with homemade bisquick.
- Make a cool, refreshing Blueberry Milkshake!
- Blueberry Pretzel Salad is a cool creamy dessert with sugared pretzels!
- This No Bake Blueberry Cheesecake is perfect for summer.
- Blueberry Cheesecake Dessert has been made by our family for generations!
Pie Recipes To Try
- Fresh Strawberry Pie is my dad’s favorite pie!
- This Peach Pie tastes like summer!
- Dutch Apple Pie has a fabulous streusel topping.
- Peanut Butter Pie is topped with mini peanut butter cups!
Blueberry Pie Filling
Ingredients
- ¼ cup cold water
- 1 tablespoon lemon juice
- 5 tablespoon cornstarch
- 6 cups fresh blueberries
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
Instructions
- Combine the water, cornstarch, and lemon juice and set aside.
- Stir together the blueberries, granulated sugar, and brown sugar. Bring the mixture to a boil over medium heat, stirring often.
- Reduce the heat. Add the ground cinnamon and the cornstarch and water mixture. Simmer and stir until the sauce is thickened, about 2-3 minutes.
- Remove from heat and allow the filling to cool.
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