This homemade blueberry pie filling is made using fresh blueberries and just a few other added ingredients.
It’s simple, easy, and so delicious that you’ll want to eat it with a spoon!
Enjoy this fresh blueberry pie filling recipe any time of the year and you’ll always have a fabulous dessert ready to serve up for any occasion.
Blueberries are usually the cheapest in the summer when they’re being picked off the bushes, but you can find them all year long at your local grocery store if you’re willing to pay the price tag.
The BEST blueberry pie filling
This easy blueberry pie filling will be a great asset to your dessert-loving lifestyle. I use pie fillings for everything from actual pies to tarts, cake filling, and more.
There’s a lot of possibilities outside of just pies so feel free to get creative with this recipe! This and the fact that there are only 5 ingredients and 5 steps to this recipe simply make it the best!
Ingredients You’ll Need For The Blueberry Pie Filling
- Granulated sugar
- Fresh blueberries
- Lemon Juice
For the exact amounts needed, please see the recipe card below.
How to Make Blueberry Pie Filling:
Whisk together the cornstarch and the granulated sugar in a medium-sized saucepan.
Add in the water, blueberries, and lemon juice.
Cook over medium heat while stirring frequently.
Continue to cook until the mixture is bubbly and thick.
Use it as a pie filling or jam and enjoy!
How to Make Blueberry Pie
Turn your simple filling into a delicious pie by following along with these helpful steps:
- Preheat your oven to 375 degrees F.
- Line a pie pan with a prepared pie crust.
- Fill with your cooled blueberry pie filling.
- Dot the top with some butter if desired.
- Add a top crust. Crip and seal the edges of the pie and remember to cut vents or slits in the top of the pie.
- Bake in the oven for about 50 minutes or until the crust is golden in color. If the crust begins to darken too much, loosely crimp some foil over it to help prevent it from browning further.
Uses for Blueberry Pie Filling
You can use your homemade pie filling for just about anything. Use it between layers in a cake or as a topping on ice cream. Turn it into a cobbler, a crisp, pie bars, spread on top of a cheesecake or on top of a poke cake.
With so many options available you’ll never run out of ideas and uses for this delicious filling recipe!
This blueberry pie filling will last in an airtight container or a closed Ziptop bag in the fridge for about 4 or 5 days. Make it in advance or keep it stored until ready to use.
Can I can homemade blueberry pie filling?
This recipe is not safe for home canning and should not be used for such. Cornstarch isn’t a good thickener to use when canning, because it often gives mixed results unless in a tested and proven to be safe, canning recipe like the ones offered by the Ball’s canning website. You can however freeze it for later in an airtight freezer-friendly container. Store for up to 3 months before thawing and using as desired.
Do you put pie filling in hot or cold?
When adding your filling to a pie crust the filling should be cold or cooled. This will help to keep it from making the crust soggy. When adding hot filling, you melt some of the fat (butter) in the crust prematurely which causes different textures and consistency throughout the pie. you can speed up the cooling process by putting the filling in a large container so that it looks thin (tall sided pan versus deep bowl) and then place it into the fridge or freezer for a few minutes before using.
Why would you precook the fruit for pie filling?
By cooking the berries before adding them to a pie you get to control the liquid to berry ratio. This means you can thicken the filling to your liking and not have to worry about a runny blueberry pie later. While it does take a little extra time and prep, it is truly worth it in the end.
If you love this recipe then you are going to love these other blueberry recipes!
- Gluten-Free Blueberry Galette Recipe
- Blueberry Quinoa Pancake Recipe
- Blueberry and Kale Quinoa Salad
- Blueberry Coffee Cake Recipe with Coconut Streusel
- Blueberry Vodka Lemonade
- Blueberry Cupcakes with Brown Sugar Frosting
- 2 Tbsp Cornstarch
- ½ Cup Sugar
- 2 Cups Blueberries
- ½ Cup Water
- 1 Tsp Lemon Juice
- In a medium saucepan, whisk together the cornstarch and sugar.
- Add the water, blueberries, and lemon juice.
- Cook over medium heat, stirring frequently until thick.
- Use it as a pie filling or jam and ENJOY!