Homemade blueberry pie filling is more delicious than store bought, and it's so simple to make! Use this pie filling recipe and my pro tips as your go-to resource for a delicious blueberry dessert.
Why You'll Love This Recipe
- Homemade blueberry pie filling tastes better than store bought. No matter what time of year it is, it’s always the perfect time to bake a pie, especially with plump, sweet berries!
- Versatile. Of course, this recipe can be used to make a pie (pair it with my recipe for homemade pie crust). But, there are other delicious ways to use it! You can serve it ladled over ice cream, in tarts, baked oatmeal, blueberry buckle, smoothies, and so much more!
- Freezer-friendly. If you're in the mood to get some baking done ahead of the holidays, this is the recipe to use!
Ingredients
To make this easy 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 Filling for Pie
- 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 start to burst.
- Cool before using: Allow the blueberry pie filling to come to room temp before using it. Or, you can refrigerate or freeze it for later use.
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!
Storing and Freezing Instructions
How long does it keep in the fridge? If refrigerated in an airtight container or jar, it will stay fresh for about 1 week. For the best storage results, keep the pie filling in a mason jar.
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.
Recipe Variations
- Use other fruit: Use this recipe, but make it with peaches, apples, raspberries, cherries, etc. - the possibilities are endless.
- Add citrus zest: lemon or orange zest adds a ton of flavor to this pie filling
Common Problems
Making pie filling with blueberries is pretty straightforward, but getting the consistency correct does cause problems for some people.
Runny Pie Filling
Having a runny blueberry pie is just terrible! There are a few ways you can avoid this issue.
- Don't add extra liquid: You should need little to no liquid with fresh or frozen berries because of the amount of juice they release during the cooking process.
- Never skip a thickening agent such as cornstarch or xanthan gum. Flour is also a good choice.
- Let your pie cool before slicing: This will allow it to thicken up a bit for the perfect slice of pie.
Blueberry Pie Filling Recipe FAQs
Cornstarch is the thickener of choice for most pie fillings, including this one.
Yes, it's a good practice to wash fresh berries before using them in any 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 processing or water bath canning. If you want to preserve it for storage, you will need a recipe specifically for canning blueberry pie filling.
Other Pie and Pie Filling Recipes To Try
- Custard Pie Recipe
- Mini Cherry Pies
- Homemade Apple Pie Filling
- No-Bake Peanut Butter Pie
- Personal Sized Peach Cobbler
- Homemade Pie Crust
- Fresh Peach Pie Filling
- Easy Blackberry Cobbler
Blueberry Pie Filling
Ingredients
- 4 cups fresh blueberries
- ½ cup white sugar
- 1 tablespoon cornstarch
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon 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.
Notes
- 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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