A Homemade Blueberry Pie Filling recipe for fresh/frozen blueberries. Lovely on ice cream, for cheesecake topping, pancakes & waffles, and of course, pie! Naturally gluten free and delicious.
We went blueberry picking last week and got sooooo many berries I had to freeze, eat, and make pie filling with them bc what else would you do with them? I swear the baby had blue poop she ate so many. 😆 I kept this recipe simple on purpose. I’ve had many delicious blueberry pies, but my favorites let the blueberry flavor shine through. I added a little lemon and vanilla to boost those natural yummy blueberry flavors. This recipe is similar to my Homemade Cherry Pie Filling, but I added more blueberries because they cook down quite a bit. Some fruits (mainly citrus) also have more natural pectin than others, which is why I added a little more corn starch as well.
Can you use frozen blueberries in pie filling?
Yes! I would at least partially thaw them before using them though, that’s my preference.
Can homemade blueberry pie filling be frozen?
Yes! I would thaw it in the refrigerator overnight or on the counter and give it a stir to get any lumps out, especially if you’re using it to bake a pie. I would not recommend using a microwave to thaw.
Can you bottle blueberry pie filling?
Yes, but it’s not recommended to use corn starch. Heat distribution can be uneven inside the jars if cornstarch is used, which can prevent the bacteria being killed. There’s more science to it but I won’t bore you with that. Instead, a modified corn starch called ClearJel can be used, which distributes heat better and doesn’t insulate bacteria against the heat. The finished product has a much better texture as well. However, I have no experience canning this recipe, so I haven’t posted instructions.
How to make homemade blueberry pie filling:
- Wash blueberries carefully.
- In medium sized saucepan, combine water, sugar, lemon juice, corn starch, and salt. Stir until dissolved. Add blueberries.
- Cook over medium heat about 5 minutes, until mixture comes to gentle boil. Stir gently only occasionally or you’ll crush the blueberries as they cook.
- Remove from heat and add lemon zest and vanilla. Cool to room temperature before using as pie filling or dessert topping.
More recipes that use blueberry pie filling:
- Blueberry Jello Salad
- Raspberries and Cream Bars (substitute blueberry pie filling for raspberries)
- Cream Cheese Pie Crust
- No Churn Cherry Cheesecake Ice Cream (substitute blueberry pie filling for cherry pie filling)
I’ve made the filling a couple of different ways (different assembly method). I’ve made it by just combining all the ingredients and cooking, and by doing the method in the recipe below. It works both ways, but I like to have more whole blueberries in my filling, and you can avoid crushing them by combining most of the ingredients first and then adding the blueberries.
Homemade Blueberry Pie Filling
A Homemade Blueberry Pie Filling recipe for fresh or frozen blueberries. Great for ice cream or cheesecake toppings, pancakes and waffles, or of course, pie!
- 5 cups fresh or frozen blueberries (approx 800 g)
- 1/2 cup water
- 1/2 cup granulated white sugar
- 2 Tablespoons lemon juice (about 1/2 lemon)
- 5 Tablespoons corn starch
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon lemon zest
Wash blueberries carefully. If using frozen, at least partially thaw before using.
In medium size saucepan, combine water, sugar, lemon juice, corn starch, and salt. Stir together until ingredients are mostly dissolved.
Add blueberries. Cook over medium heat until mixture comes to a gentle boil, about 5 minutes, only stirring occasionally. Mixing too much will crush the blueberries as they cook.
After pie filling has come to a gentle boil and has thickened, remove from heat and stir in vanilla and lemon zest gently. Allow to cool for 15-20 minutes before using as a topping.
If using as a pie filling, allow to cool completely (to room temperature) before pouring into raw pie shell. Otherwise it could melt your dough and cause problems baking.
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