Blueberry Pie Filling (Incredibly Easy Homemade Pie Filling!)
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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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.