My blueberry pie filling is an amazingly tasty and fantastic base recipe to have on hand for making even more incredible desserts! This simple filling is one you’ll want to make all the time! Whether you want to make a pie, tart, or some tasty muffins, this pie filling will never disappoint!
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Quick & Easy Homemade Pie Filling
Blueberries are one of my favorite berries! I love their sweet-tart flavor that shouts summertime in every bite. In the middle of winter, I love having berry pie fillings like this one on hand to remind me of warmer days!
This blueberry pie filling is made simply, with fresh or frozen blueberries cooked together with granulated sugar, fragrant lemon zest and juice, and spicy cinnamon. The flavors accent the blueberries perfectly!
Ditch the canned stuff – this delicious blueberry pie filling is ready in just 20 minutes!
I love to make this recipe in the summer with fresh blueberries, then freezing plenty up so I can enjoy it well into the cold months. Missed blueberry season? You can make this recipe with frozen and defrosted blueberries, and it’ll be just as tasty.
Want to share this recipe with a friend? I’ve got tips on how to can this delicious pie filling. Little cans of pie filling make for the cutest gift!
❤️ Why I Love This Recipe
- So Versatile! Making homemade pie fillings can be used in so many desserts! Try using this filling for cookies, cakes, ice cream, and of course pie!
- Bursting with Berry Flavor! This delicious pie filling has cooked and fresh blueberries, so it’s full of amazing berry goodness. Pick fresh berries in the summer and it’ll be even more delicious!
- So Easy to Make! This recipe only has two steps and is done in 20 minutes! It’s an easy way to add sweet blueberry flavor to all your favorite things!
🥘 Ingredients
Cornstarch is an ingredient that might not be lying around in your pantry! It can typically be found in the baking or spice aisle of your local grocery store.
- Blueberries – 6 cups of fresh blueberries (or frozen, thawed) divided into 5 cups and 1 cup portions.
- Sugar – 1 cup of granulated white sugar is all you need for this recipe!
- Cornstarch – 6 tablespoons of cornstarch or use a cornstarch substitute. Cornstarch is the perfect thickener for blueberries.
- Lemon - 1 large lemon, zested and juiced. You can also use 2 to 3 tablespoons of bottled lemon juice if desired.
- Ground Cinnamon – ½ teaspoon of ground cinnamon. Use good-quality ground cinnamon for the best results.
- Salt – 1 pinch of salt. A pinch of salt here helps to balance the flavors of the pie filling.
- Butter – 2 tablespoons of butter or use a butter substitute. Butter makes the filling richer and more flavorful. Unsalted butter is perfect for this recipe.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Blueberry Pie Filling
This easy blueberry pie filling requires no fancy or special equipment. Just a saucepan, spoon (or spatula), and measuring cups are all you need!
One batch of this pie filling will make approximately 8 servings. You can always scale up if needed and freeze for later use.
- Combine the filling ingredients. In a saucepan large enough to hold all the ingredients, combine 1 cup (200 grams) of granulated white sugar, 6 tablespoons (60 grams) of cornstarch, 1 large lemon zested and juiced, ½ teaspoon (1.38 grams) ground cinnamon, 5 cups (740 grams) of blueberries, and a pinch (0.4 grams) of salt. Be sure to reserve the final cup of blueberries and the butter for the end of cooking.
- Heat the blueberry pie filling. Once all the ingredients are added, heat the saucepan over medium to medium-high heat. Then, heat until the mixture just begins to bubble, stirring occasionally.
Stir in Butter & Cool
- Finish. Once the mixture begins to bubble, remove it from the heat and gently stir in the remaining 1 cup (148 grams) of blueberries and 2 tablespoons (28.4 grams) of butter until well combined. The pie filling should be thick and glossy. Set aside to cool.
Amazing Ways To Use Blueberry Pie Filling
There are so many ways you can use this delicious pie filling! Here are some that I love:
- Blueberry Pie – For the best pie ever, turn the blueberry pie filling into a double-crust pie shell. Then egg wash, sprinkle with sugar, and bake at 350°F (175°C/Gas Mark 4) until the pie is golden brown and bubbling. Or make a blueberry tart or Galette!
- You can also make hand pies by adding a tablespoon of filling to rolled-out pie dough or crescent roll dough. Before baking, eggwash the edges, seal with a fork, then sprinkle sugar all over the top! Or try my pie bars.
- Ice Cream – Got an ice cream maker at home? Swirl some blueberry pie filling into your vanilla ice cream base for a frozen treat that’ll knock your socks off!
- Muffins, Cakes, or Pastries – To make your pastries, muffins, and bread even more delicious, add a cup or two of blueberry pie filling into any dough or batter! Try my banana blueberry muffins, or my scones.
- Cocktails – Add a spoonful of blueberry pie filling to your favorite cocktail (or mocktail)! It will surprise you with how tasty it is!
This quick and easy pie filling is just waiting to be added to your favorite dessert recipes! It’s the perfect mix of tart and sweet that’ll be delicious any way you use it! Enjoy!
💭 Angela's Tips & Recipe Notes
- Don’t worry about under-cooking the filling. After the pie filling thickens on the stove top, it’ll thicken as it cools and even more so when refrigerated.
- If using it immediately, let the filling cool first! To use right away to fill cakes, scones, muffins, cookies, and such, allow your filling to come down to room temperature first.
- You can use this same recipe with your favorite berry! Or even use a mix of berries to make your perfect berry pie filling.
- Using frozen blueberries? Make sure they’re completely thawed! I also recommend using frozen wild blueberries if you can, as they’re usually sweeter and stronger in flavor.
- Be sure to scrape the saucepan when cooking! Cornstarch-thickened fruit fillings scorch easily, so make sure to scrape the bottom of your pan with your spoon or spatula while bringing it to a boil.
🥡 Storing
Blueberry pie filling keeps in the fridge for about 2 weeks when stored in an airtight container or heavy-duty storage bag! I recommend using it within the first 5 days for the freshest filling.
Freezing
To freeze, transfer the cooled pie filling into a half-gallon freezer bag then squeeze out the air and lay flat in your freezer. Enjoy this pie filling for up to 6 months! Defrost overnight in your fridge before using the filling.
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❓ Recipe FAQs
To extend the shelf life of this blueberry pie filling and to make it sharable, you can preserve it by canning it! Prepare lids and jars according to your manufacturer’s instructions. Then, follow the above recipe but substitute ½ cup of ClearJel (modified cornstarch) for the regular cornstarch. Pour into prepared jars, leaving headspace, then seal and add to a hot water bath according to the manufacturer’s canning instructions.
In homemade pie fillings and jams, butter makes the mixture richer, glossier, and more delicious! It also has a more technical advantage: butter helps the pie filling to stabilize the proteins to prevent unpleasant foaming!
I like to add some fresh blueberries at the end because it adds a different flavor and texture to the filling! Instead of the filling being all on one note, the bursts of fresh blueberry make it extra delicious! I highly recommend cooking the filling this way, but if desired, you can add in all the blueberries at once.
🫐🍍🍎 More Amazing Fruit Desserts!
- Blueberry Cream Cheese Scones - These scones are the perfect combination of buttery, tart, and tangy!
- Strawberry Lush - Tasty layers of angel food cake are combined with cream cheese, strawberries, and whipped cream!
- Cherry Clafoutis - A decadent and delicious dessert loaded with sweet Bing cherries!
- Pineapple Bars - A quick and easy dessert party that's perfect for sharing with a crowd!
- Apple Dump Cake - This apple dump cake is incredibly easy and will impress anyone who tries it!
- Raspberry White Chocolate Muffins - An easy-to-make breakfast treat that's perfect for on-the-go mornings!
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📖 Recipe Card
Blueberry Pie Filling (Incredibly Easy Homemade Pie Filling!)
Ingredients
- 6 cups fresh blueberries (or frozen, thawed - divided into 5 cup and 1 cup portions)
- 1 cup sugar
- 6 tablespoon cornstarch
- 1 large lemon (zested and juiced, or use 2-3 tablespoons lemon juice)
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 2 tablespoon butter
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a saucepan combine all ingredients except 1 cup of blueberries and butter (6 cups fresh blueberries, 1 cup sugar, 6 tablespoon cornstarch, 1 large lemon, ½ teaspoon ground cinnamon, and 1 pinch salt). Stir to coat.
- Heat the saucepan over medium to medium-high heat until the mixture just begins to bubble, stirring occasionally. Remove from heat and gently stir in the remaining 1 cup of blueberries and 2 tablespoon butter until well combined and set aside to cool.
Notes
- Don’t worry about under-cooking the filling. After the pie filling thickens on the stove top, it’ll thicken as it cools and even more so when refrigerated.
- If using it immediately, let the filling cool first! To use right away to fill cakes, scones, muffins, cookies, and such, allow your filling to come down to room temperature first.
- You can use this same recipe with your favorite berry! Or even use a mix of berries to make your perfect berry pie filling.
- Be sure to scrape the saucepan when cooking! Cornstarch-thickened fruit fillings scorch easily, so make sure to scrape the bottom of your pan with your spoon or spatula while bringing it to a boil.
- Using frozen blueberries? Make sure they’re completely thawed! I also recommend using frozen wild blueberries if you can, as they’re usually sweeter and stronger in flavor.
- The yield is approximately 6 cups and is more than adequate for filling any pie recipe.
- To store: Blueberry pie filling keeps in the fridge for about 2 weeks when stored in an airtight container or heavy-duty storage bag! I recommend using it within the first 5 days for the freshest filling.
- To freeze: Transfer the cooled pie filling into a half-gallon freezer bag then squeeze out the air and lay flat in your freezer. Enjoy this pie filling for up to 6 months! Defrost overnight in your fridge before using the filling.
Amber B says
This is my go-to recipe for all my compotes! i love h versatile it is! The cinnamon is a unique and delicious touch and the butter just brings all the flavors together! Love it! Thank you for sharing!
Katie says
Super easy to makes and resulted in a great tasting pie filling!
Debbi McEnespy says
Can you can this recipe?
Angela @ BakeItWithLove.com says
Yes, all of my homemade pie filling recipes can be canned. Thanks for asking!
Lizzy says
Awesome recipe. Thickened quickly to the perfect consistency. Will use this recipe again. A definite keeper!!
Holly says
Can I use frozen blueberries for this recipe?
And do I need to thaw them first?
Angela @ BakeItWithLove.com says
Yes, frozen berries can be used just the same as fresh. No need to thaw them first. 🙂
Sonya says
I was asked to make a blueberry pie and came across some really crazy recipes. One said bake the pie for an hour at 425*F until in runs out of pan. Imagine how thrilled I was to find this recipe that starts with berries bring made happy and treated so gently to retain the integrity of the fruit. This is a winner!
Amy says
Super easy to follow recipe I made multiple jars for making pies this year!
Carissa Rea says
Delicious and easy. My husband loves blueberry anything so this is a new staple in my fridge. Thanks Angela