Blueberry Pie Filling
A popular flavor for summer, this Blueberry Pie Filling is the perfect recipe to make your own pie, top desserts or to use as a sauce!
A TASTY PIE FILLING RECIPE
This recipe is SUPER easy to mix together (with minimal ingredients and time) and it is my go-to when we want to use it to make homemade pies or use for other various desserts like Blueberry Hand Pies. This makes around 2 cups and can easily be doubled if you want to make a pie or use it for other things or just to have on hand. Once you know how to make your own pie fillings, you’ll see how easy it really is and you can then easily make so many variations.
FREQUENTLY ASKED QUESTIONS:
This makes about 2 cups worth of filling. If you want to make a pie using this filling, you’ll want to double the recipe. It takes about 4 cups of pie filling to make a standard pie.
The basic ingredients for blueberry pie filling are: fresh or frozen blueberries, sugar, cornstarch, water and a little lemon juice.
Absolutely, frozen or fresh blueberries will work for this recipe. I would suggest that your frozen blueberries be thawed and drained first so not to add extra liquid into the mixture.
Since it is such a small amount that you will be using you can use bottled for this recipe if you do not have any lemons on hand (but fresh is always best!)
It’s usually because you forgot a thickener or you didn’t let the filling cook long enough. Cornstarch is used in pie filling as a thickener. Also, it takes time for the mixture to reduce and thicken. Keep the pot over medium to medium high heat as it gently bubbles and stir it often. You will notice over time the liquid will evaporate and you are left with a thickens mixture.
This can be stored in a lidded jar or an airtight container where it will keep for up to 5-7 days. This can also be frozen, place your cooled pie filling in a freezer safe container with room for expansion. This will keep in the freezer for up to 3 months.
Yes! Just follow proper canning procedures.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- granulated sugar
- cornstarch (arrowroot works as well)
- blueberries (fresh or frozen)
- lemon juice
- vanilla extract
HOW TO MAKE BLUEBERRY PIE FILLING:
Mix together the sugar and cornstarch in a medium sized saucepan until well combined.
Add in the blueberries, water, lemon juice and vanilla extract to the saucepan and stir.
Cook the blueberry mixture over medium to medium high heat, stirring often. It should gently bubble. Continue until the liquid has reduced and thickened to your desired consistency.
Remove from the heat and allow to fully cool before storing or using for a recipe. Enjoy!
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Blueberry Pie Filling
- ½ cup granulated sugar
- 1 ½ tablespoons cornstarch (arrowroot works as well)
- 2 cups blueberries, fresh or frozen
- ½ cup water
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- Mix together the sugar and cornstarch in a medium sized saucepan until well combined.
- Add in the blueberries, water, lemon juice and vanilla extract to the saucepan and stir.
- Cook the blueberry mixture over medium to medium-high heat, stirring often, until the liquid has reduced and thickened to your desired consistency. The nature should be gently bubbling continuously.
- Remove from the heat and allow to fully cool before storing or using for a recipe. Enjoy!
- Fresh or frozen blueberries can be used.
- Arrowroot can be substituted for the cornstarch.
- This recipe makes 2 cups of pie filling. If you want to make a pie using this filling, you’ll need to make a double batch of this recipe.
- This can be used as an acre cream topping or other dessert topping (like cheesecake) or even in oatmeal!
- This can be frozen, see above on how to do that.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.