My super easy homemade 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!
Ditch the canned stuff – this delicious blueberry pie filling is ready in just 20 minutes!
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!
I love making this recipe in the summer with fresh blueberries, then freezing 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 You'll 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!
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.
- 6 cups Fresh Blueberries – You want the berries divided into a 5-cup portion and a 1-cup portion. You can also use frozen, thawed blueberries here.
- 1 cup Sugar – 1 cup of granulated white sugar is all we need for this recipe!
- 6 tablespoons Cornstarch – Cornstarch is the perfect thickener for the blueberries.
- 1 large Lemon—Zest and juice 1 large lemon for this recipe, removing any seeds. You can also use 2 to 3 tablespoons of bottled lemon juice.
- ½ teaspoon Ground Cinnamon – Use a good quality ground cinnamon for the best results.
- 1 pinch Salt – A pinch of salt here helps to balance the flavors of the pie filling.
- 2 tablespoons Butter – 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!*
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) until the pie is golden brown and bubbling. Or make a blueberry tart!
You can also make hand pies by adding a tablespoon of filling to rolled out pie dough or crescent roll dough. Before baking, egg wash the edges, seal with a fork, then sprinkle sugar all over the top!
Ice Cream – Got an ice cream maker at home? Swirl some blueberry pie filling into your ice cream base for a frozen treat that’ll knock your socks off!
Muffins, Cakes, or Pastries – To make your pastries, muffins, and breads even more delicious, add a cup or two of blueberry pie filling into any dough or batter!
Cocktails – Add a spoonful of blueberry pie filling to your favorite cocktail (or mocktail)! It will surprise you with how tasty it is!
🔪 Step-By-Step Instructions
Easy blueberry pie filling requires no fancy or special equipment. Just a saucepan, spoon, or spatula, and measuring cups are all you need!
- Combine the filling ingredients. In a saucepan large enough to hold all the ingredients, combine: 1 cup granulated white sugar, 6 tablespoons of cornstarch, 1 large lemon zested and juiced, ½ teaspoon ground cinnamon, 5 cups of blueberries, and a pinch 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 from the heat, and gently stir in the remaining 1 cup of blueberries and 2 tablespoons of butter until well combined. The pie filling should be thick and glossy. Set aside to cool.
This quick and easy blueberry 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 immediately, let 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 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.
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 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.
🫐 More Amazing Fruit Desserts!
To extend the shelf life of this blueberry pie filling and to make it sharable, you can preserve it by canning! 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 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 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.
Blueberry Pie Filling (Incredibly Easy Homemade Pie Filling!)
- 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
- In a saucepan combine all ingredients except 1 cup of blueberries and butter (sugar, cornstarch, lemon zest & juice, cinnamon, 5 cups blueberries, and 1 pinch of salt). Stir to coat.1 cup sugar, 6 tablespoon cornstarch, 1 large lemon, ½ teaspoon ground cinnamon, 6 cups fresh blueberries, 1 pinch salt
- 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 butter until well combined and set aside to cool.2 tablespoon butter
Equipment You May Need
- After the pie filling thickens on the stove, it will continue to thicken as it cools and even more so when refrigerated.
- The yield is approximately 6 cups and is more than adequate for filling any pie recipe.
- If using immediately in a pie, to fill cakes, scones, muffins, and such, allow your filling to cool to room temperature first.
- To freeze, place pie filling in a half-gallon freezer bag and squeeze out the air and lay flat in the freezer. Enjoy within 6 months.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Awesome recipe. Thickened quickly to the perfect consistency. Will use this recipe again. A definite keeper!!
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. 🙂
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!
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