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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!
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.
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.
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.
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.
Storage
- Store leftover pie filling in the refrigerator for up to a week.
- You can freeze it for up to 3 months in a freezer-safe container.
- Do not can this recipe – you should never can anything made with cornstarch.
FAQ
Yes, canned will work. You just need to drain the berries before you use them.
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.
Blueberry Pie Filling Recipe
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.
I have made this probably a dozen times. So good. I use frozen blueberries but do not thaw prior. I don’t drain the berries and do not add any water other than when mixing the cornstarch/lemon juice. Used it for pies and tarts. Delicious every time 10/10
I just made this recipe and it is perfect for what it is. Simple and full of blueberry flavour. That is all I want from a filling. Good job Dorothy!
I have made this recipe 3 times now and I found it a month ago. This sauce is amazing hot on ice cream or cold on yogurt with granola! My husband and I are in love with this blueberry recipe!
This recipe looks really good, yet simple. I have a question – I’m making a dessert that calls for a can of blueberry pie filling. Is the amount of filling this recipe makes equivalent to a can? Thanks!
yes approximately!
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