Homemade Blueberry Pie Filling

5 from 3 votes

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!

Prep Time5

Cook Time5

Course: Dessert

Cuisine: American

Servings:

Calories: 121kcal

Author: Sara Syphus Smith

Ingredients

5 cups fresh or frozen blueberries approx. 800 g
1 cup water 236 mL
½ cup granulated white sugar 116 g
2 Tablespoons lemon juice (about ½ lemon) 30 mL
5 Tablespoons corn starch 40 g
⅛ teaspoon salt
1 teaspoon vanilla
1 teaspoon lemon zest

Instructions

Wash blueberries carefully. If using frozen, at least partially thaw before using.
In medium size saucepan, combine blueberries, water, sugar, lemon juice, corn starch, and salt.
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.

Notes

If using as a pie filling, allow to cool completely (to room temperature) before pouring into raw pie shell.

Refrigerate for up to 5 days

Freeze for up to 3 months - reheat after thawing to bring a glossy shine back, add a few Tablespoons of water if necessary.

Nutrition