Learn how to make your own homemade blueberry pie filling. This is the best recipe overflowing with juicy berries. It is so easy to make your own pie filling too.
So much better than the canned stuff from the local grocery store. The canned version is great when you are short on time. It is also nice to keep a can in the pantry to use in recipes when I don’t have berries on hand to make a thickened fruit filling. For me, the best way to have sweet blueberries ready when I am is to preserve them.
Why is This Homemade Blueberry Pie Filling Recipe My Favorite?
This easy recipe uses simple ingredients. Cornstarch as a thickener because it creates a transparent sauce without clumps. Of course, the fruit. Lemon adds a fresh and bright flavor. The sugar and cinnamon amp up the flavors even more. Finishing off the filling with pieces of butter creates a glossy and smooth finish just like you’d see in a bakery or restaurant.
It is extremely easy; everything goes in the pan. Then you just stir and heat until the mixture thickens, which is about 10 minutes.
This recipe will work for any type of berry such as raspberries, strawberries, or even cherries.
The sauce is smooth, not too sweet, and syrupy enough to cover the plump blueberries.
Make this recipe using Fresh or Frozen Berries
It’s so easy to use fresh or frozen interchangeably in this recipe. Just cook the berries on the stove with sugar and cornstarch as a thickener for the juices.
In less than 10 minutes you will have a perfectly sweetened, thick, pie filling that is bursting with blueberry flavor.
If you are lucky enough to have fresh blueberries use those. However, if frozen is what you have, then just add those. Some recipes call for thawing them and draining the excess liquid first. Pro Tip. You can add frozen, just omit the water in the recipe. I have made this without thawing first and it just takes a few more minutes to cook; no problems with the recipe.
Sometimes, I can get wild blueberries when it is blueberry season. If you are lucky enough to find them, by all means, use those as they are tiny little pops of sweetness. My favorite for this dessert recipe.
Uses for Blueberry Pie Filling
You might be wondering why you would cook blueberry pie filling when you can make your own filling by adding the ingredients to the bottom pie crust, add the top crust and bake. Here is a delicious and super easy blueberry pie recipe.
There are so many uses for the pre-cooked pie filling. Yes, you can add this pre-cooked fruit filling to a crust lined pretty pie plate and make a scrumptious pie. Here is our flaky crust pie dough recipe that turns out perfectly every time.
This recipe for Creamy No-Bake Blueberry Delight dessert uses this on the top. So easy, fresh, and delicious. A wonderful summer dessert because it is a no-bake.
Here are other ideas on how to use pre-cooked blueberry pie filling.
- Top a Cheesecake before serving
- Make a Blueberry Pie
- Turn it into a Mini Blueberry Tart
- Mix into the batter of Blueberry Pie Bars
- Crepe Filling
- Top Pancakes or Waffles
- Topping for Vanilla Ice Cream
- In a Yogurt Parfait cup
- Pastry Turnover filling
- Add this pie filling with cream cheese to a refrigerated Crescent Roll dough
- Make a fruit Cobbler Dessert
- Swirl in a Cheesecake batter
How to Store and Reheat Pre-Cooked Pie Filling
Actually, this is a great make ahead recipe. I think it tastes a bit better because the flavors have had a chance to meld together.
Before storing, let the blueberry mixture cool to room temperature. Then place in an airtight container and it will last up to 7 days this way.
When you are ready to use in your favorite recipe or as a topping for your dessert, or sneak a spoonful as a snack, just reheat in the microwave in 1 minute increments until warmed through.
You can also eat this cold straight from the refrigerator.
Freeze the pit filling in a freezer-safe container or a freezer bag and it will stay fresh up to six months. When ready to use, just thaw and reheat.
How To Safely Can Pie Filling
If you go berry picking when they are in season, this recipe is a great way to preserve your fresh produce. Make the filling and freeze. If you want, you can also can this recipe. Just pour the pie filling into sterilized mason jars when it is still hot. Close the lids and process in a water bath for 10 minutes. Remove from the water and allow to cool so the lids seal.
- Sterilize. Sterilize the canning jars, lids, and rings by boiling them in a pot of water.
- Fill Jars. Carefully fill the jars with the hot pie filling. Make sure to leave about an inch of space at the top. Use a knife inserted into the filling to remove any air bubbles within the mixture.
- Put Lid on. Wipe the top rim of the jar with a damp clean towel to get any filling that may have spilled over the edge. This helps assure a tight seal. Center lid and bands on jar and tighten the band.
- Process. Put the jars in a hot water canner and fill with enough water to cover the lids of the jars. Cook on high until the water starts to boil or is close to boiling. Once boiling, set the timer for 10 minutes and continue to boil for 20 to 25 minutes.
- Cool Jars. Carefully remove the jars from the hot water and place on a clean towel on the counter. A jar lifter helps with this process. Allow to cool overnight without moving.
- Check Seals. Once cooled, check the seals to make sure they are sealed down.
- Storing Canned Pie Filling. Wipe down the outside of the jar and store in a cool and dry place for up to 1 year.
I love the flavor of my homemade pie filling the best and one a family favorite too. When you have batches of this yummy filling canned you can make a fruit pie anytime of the year with ease. Favorite Blueberry Filling recipe takes 15 minutes!
Homemade Blueberry Pie Filling Recipe
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- 6 Cups Blueberries divided
- 1 Cup Granulated Sugar
- 3 Tablespoons Cornstarch
- 3 Tablespoons Water
- 2 Teaspoons Lemon Juice
- 1 Teaspoon Ground Cinnamon
- 1 Tablespoon Butter
- Add the granulated sugar, corn starch, cold water, lemon juice, ground cinnamon and 4 cups of the blueberries to a medium saucepan. Cook over medium-low heat stirring constantly until all the sugar is dissolved and the blueberry mixture is bubbly and slightly thickened. This will take 8 to 10 minutes.
- Remove the pan from the heat and add the butter stirring to melt and combine.
- Add the remaining blueberries and gently stir allowing the berries to stay whole. Adding the fresh berries at the end, gives the pie filling a fresh pop of fruity flavor and the texture of the whole fruit.
- Allow to cool before using.