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!
BEST Blueberry Pie Filling
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. I know it’s going to be your go-to once you try it. There’s nothing better!
Why This Recipe Works
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!
The recipe is so simple and so easy to make. Just cook the berries on the stove with sugar and a cornstarch slurry to thicken the juices. It takes less than 20 minutes to make.
Homemade pie filling keeps well for up to a week in the refrigerator, so it’s great if you want to get a head start on a dessert you plan to serve later in the week.
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.
- Fresh Blueberries: Just rinse and make sure there are no stems
- Frozen Blueberries: Thaw and drain well so there isn’t excess water
- Canned Blueberries: Strain the berries and discard the liquid in the can.
Water: Just add a bit of water to help cook the berries.
Granulated sugar: For sweetness
Cornstarch: This is the thickener and will make the pie filling not too liquid. Make a slurry of cornstarch 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.
How to Make Blueberry Pie Filling from Scratch
1. 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.
2. While the berries are cooking, mix the cornstarch with some water and lemon juice in a small bowl. Set this mixture aside.
3. 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.
4. 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.
Fresh vs. Frozen Berries
What I love about this recipe is that you can use fresh or frozen blueberries. I have tested it with both, and they both work great!
For fresh berries, you can just place them in the pan with the water. With frozen berries, I recommend thawing them first and then draining them well. That’s the only extra step.
Yes, canned will work. You just need to drain the berries before you use them.
It’s cooked on the stovetop. All you need are blueberries, water, sugar, and a cornstarch slurry made with water and lemon juice. The slurry thickens the liquid, so you get a thick filling.
Once the filling is cooled, keep it in an airtight container in the refrigerator. It will keep for up to a week.
Yes, you can! Homemade blueberry pie filling is great for canning.
It makes the best blueberry pie! Use a from-scratch crust with a crumble topping, or try a no-bake crust to make your pie.
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.
The answer is: I don’t know. 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.
How to Use Blueberry Pie Filling
I know you are going to love this pie filling. It has the perfect balance of berries and the thick sweet syrupy sauce that will take all of your favorite blueberry desserts to the next level. Give it a try and treat yourself to a fantastic blueberry pie – you’ll love it!
More Pie Fillings To Make at Home & Pie Making Tips
- 2 cups (about 9 ounces) blueberries (see note)
- ¼ cup water
- 1/3 cup (67g) granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon lemon juice
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.
- 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.
Serving: 1serving | Calories: 58kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 31mg | Fiber: 1g | Sugar: 12g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 3mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
My Blueberry Pie Filling is the perfect balance of berries and the thick sweet syrupy sauce that will take all of your favorite blueberry desserts to the next level.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: June 13, 2021