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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.

Spoon holding up some Blueberry Pie Filling from mason jar.

FREQUENTLY ASKED QUESTIONS:

How much does this make?

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.

What is in blueberry pie filling?

The basic ingredients for blueberry pie filling are: fresh or frozen blueberries, sugar, cornstarch, water and a little lemon juice.

Can I use frozen blueberries for pie filling?

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.

Is it okay to use bottled lemon juice?

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!)

Why is my blueberry pie filling runny?

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.

How do I store leftovers?

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.

Can blueberry pie filling be canned?

Yes! Just follow proper canning procedures.

Pinterest image of Blueberry Pie Filling in mason jar with spoon holding some up with blueberries and lemon in background.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • granulated sugar
  • cornstarch (arrowroot works as well)
  • blueberries (fresh or frozen)
  • water
  • lemon juice
  • vanilla extract
Ingredients needed: granulated sugar, cornstarch, blueberries, water, lemon juice and vanilla extract.

HOW TO MAKE BLUEBERRY PIE FILLING:

Mix together the sugar and cornstarch in a medium sized saucepan until well combined.

Sugar and cornstarch mixed together in pot.

Add in the blueberries, water, lemon juice and vanilla extract to the saucepan and stir.

Blueberries, water, lemon juice and vanilla added to the sugar and cornstarch mixture.

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.

Blueberry mixture cooked down and thickend.

Remove from the heat and allow to fully cool before storing or using for a recipe. Enjoy!

Blueberry Pie Filling in mason jar with blueberries surrounding it.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Square image of Blueberry Pie Filling in mason jar with spoon holding some of the filling up.

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!
5 from 8 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8

Ingredients

Instructions

  • 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!

Notes

  • 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.
Course: Dessert
Cuisine: American

Nutrition

Calories: 303kcal | Carbohydrates: 77g | Protein: 1g | Fat: 1g | Sodium: 6mg | Fiber: 4g | Sugar: 65g

Nutritional Disclaimer

“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 and other nutritional values can vary quite a bit depending on which brands were used.

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