This blueberry pie filling tastes much better than store bought, and it's easy to make! Use my pie filling recipe and pro tips to help you make a delicious blueberry dessert.
No matter what time of year it is, it’s always the perfect time to bake a pie, especially with plump, sweet berries in it!
My recipes for peach pie is very popular during the summer months, but when the harvest season is over, fresh peaches can be hard to come by. On the other hand, blueberries are much easier to find, and the growing season is longer.
When you want to make a blueberry dessert using fresh or frozen berries, this is the recipe to use!
Why You'll Love This Recipe
This recipe is so versatile! Of course, blueberry pie filling can be used to make a pie (pair it with my recipe for homemade pie crust). But there are other delicious ways to use pie filling.
You can serve it ladled over ice cream or on baked oatmeal. Or, use it to make tarts, hand pies, blueberry buckle, smoothies, and so much more!
Ingredients
To make this blueberry pie filling recipe, you'll need:
- fresh or frozen blueberries
- white sugar - If you would like to use a cup-for-cup granulated sugar substitute, it should work fine.
- cornstarch - Using a thickener is very important to create the right consistency in the blueberry pie filling. If you don't have any on hand, all-purpose flour and xanthan gum are both good substitutes.
- vanilla extract
- ground cinnamon
- salt
How to Make Blueberry Pie Filling
- Combine Ingredients: In a large nonstick sauté pan, stir together blueberries, sugar, cornstarch, cinnamon, vanilla extract and salt.
- Simmer: Simmer on low heat for 20 to 25 minutes, or until the blueberries begin to burst.
- Cool before using: Allow the blueberry pie filling to cool down or come to room temperature before using it. Or, you can refrigerate or freeze it for later use.
Liz's Tips for the Best Pie Filling
- Use a non-stick sauce pan. If you don't do this, the hot sugar syrup from the fruit juices will stick to your pan.
- Monitor the burner heat to prevent the filling from burning. The mixture needs to simmer over low to medium-low heat. Do not let it come to a rolling boil!
- If the consistency of the filling seems too thin, let it simmer a little longer. If that doesn't work, dissolve 1 tablespoon of cornstarch in 1 tablespoon of cold water, then stir it into the simmering sauce.
- Use citrus zest to add a little more flavor. About 1 tablespoon of fresh lemon or orange zest adds a ton of flavor to this pie filling.
Storing and Freezing Instructions
Store your blueberry pie filling in the refrigerator, in an airtight container or mason jar. It will stay fresh for about 1 week.
Freezing pie filling: Store in a freezer-safe container, then you can keep it frozen for up to 2 months.
Reheating: Reheat using the microwave. You can also allow it to sit out on the counter until thawed enough to add to a pie or dessert and allow the baking process to finish heating it up.
Other Uses for Blueberry Pie Filling
Other than a pie, my favorite way to use blueberry pie filling is in blueberry pie bars.
It's also really delicious over puff pastry!
It's also delicious in a bowl with some vanilla ice cream or as a filling in these Classic French Crepes, or mixed into Blueberry Baked Oatmeal.
Blueberry Pie Filling Recipe FAQs
Yes, it's a good practice to wash fresh berries before eating them or using them for a recipe.
Most canned blueberries are either pie filling already, or they are soaked in a sugary syrup. They wouldn't work as a substitution for the fresh blueberries in this recipe.
This recipe is not written for preserving or water bath canning. If you want to preserve it for storage, you will need a recipe specifically for canning blueberry pie filling.
Blueberry Pie Filling
Ingredients
- 4 cups fresh blueberries
- ½ cup granulated white sugar
- 1 tablespoon cornstarch
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
Instructions
- In a large nonstick sauté pan, stir together blueberries, sugar, cornstarch, cinnamon, vanilla extract and salt.
- Simmer for about 20 minutes or until the blueberries start to burst.
- Allow to cool and store or use right away.
Helpful Notes and Tips From Liz
- Storage - Store in a sealed container or jar, in the fridge, for up to 1 week. Store in an airtight container, in the freezer, for up to 2 months.
- Reheating - Reheat using the microwave. You can also allow it to sit out on the counter until thawed enough to add to a pie or dessert and allow the baking process to finish heating it up.
- Swap for other berries - This base recipe works great for most berries if you like the spicy and autumn style of pie filling. It brings out a delicious flavor in most berries.
Pro Tips from Liz
- Use a non-stick sauté pan. If you don't do this, the hot sugar syrup from the fruit juices will stick to your pan.
- Monitor the burner heat to prevent the filling from burning. The mixture needs to simmer over low to medium-low heat. Do not let it come to a rolling boil!
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