Making your own blueberry pie filling is so quick and easy AND you can use either frozen or fresh blueberries. In fact, I prefer using frozen over fresh berries because the process is even faster!
This recipe for homemade blueberry pie filling can be used in so many different ways other than a blueberry filling for pies! I've used it to make blueberry yogurt, blueberry hand pies, and a blueberry basque cheesecake. It would be perfect as a topping for vanilla ice cream too!
Would you like to save this recipe?
I will email this recipe page to you, so you can come back to it later!
This recipe only requires a few ingredients and a nonreactive pot, so let's get right to it!
Ingredients & Substitutions
Blueberries
You can use either fresh or frozen blueberries and the recipe amounts stay the same.
You do not need to thaw the frozen berries before using them. The only difference in the recipe is that you cook the blueberry filling a little longer when using fresh blueberries because they take a bit longer to break down.
You can use wild blueberries or any other variety you like. You can also use mixed frozen berries in this recipe without any other changes.
When using other types of fruit to make homemade pie fillings, pay attention to the liquid in the fruit and the sweetness, because you may need to adjust the water, sugar, or thickener ingredient amounts.
Sugar
The amount of sugar you use is completely up to you. I use just enough to provide some sweetness, but not over-the-top sweet like canned blueberry pie filling. If you want a sweeter filling, use 1 cup of sugar.
You can also use a sugar substitute, but keep in mind the sugar does play a role in the thickening of the fruit filling, so you may need to add a little more cornstarch or another thickening agent like xanthan or guar gum to get the consistency you want.
Another option to consider is using honey in place of sugar. Keep in mind that honey is sweeter than sugar, so start out with less and increase to taste.
If you wanted to add a bit of a molasses flavor, use brown sugar instead of white sugar.
Lemon Juice, Salt, and Cornstarch
The lemon juice doesn't flavor the pie filling, but it does balance the flavors. The salt is also used to balance the flavors and boost the blueberry flavor.
You can use fresh lemon juice or bottled in this recipe.
If you want more of a lemony flavor, I would add in a little lemon zest.
Salt will bring out the sweetness in the blueberries and round everything out. You don't have to use it, but it is recommended. I use either Crystal Diamond kosher salt or fine-grind sea salt. If you are using table salt, cut the amount in half.
This recipe uses cornstarch as the thickener, but you can use other types of starches like tapioca starch if you prefer. I have not tested the recipe with other starches so I can't tell you how they will work or how much to use.
If you don't want to use cornstarch or another kind of starch, you can thicken the blueberry mixture with guar gum or xanthan gum. You will want to mix the thickening powder into the sugar to ensure it doesn't clump, and then stir the water into the sugar as it heats on the stove.
Optional Ingredients
Vanilla Paste: Sometimes, I add about 1 Tablespoon of vanilla paste or extract to the blueberry pie filling once it is cooked to add another dimension of flavor.
If you want to make your own vanilla paste, here is my recipe: Homemade vanilla paste. It only takes a few minutes to make, and it is unbelievably good!
Some other additions to the filling can be in the form of various spices. Cinnamon would be great and so would cardamom.
How to Make Homemade Blueberry Filling
The blueberries are added in stages so you have plump juicy blueberries in your filling and some that break down a bit more.
The process is the same for frozen or fresh blueberries, but it takes just a bit longer for the fresh blueberries to break down in the sugar to create the dark beautiful syrup.
Mise En Place (Prep)
This recipe moves pretty quickly and can be done from start to finish in about 5 minutes, so it is important to have all of your ingredients measured out and ready to go before you start cooking.
Here is the prep list I follow before making the recipe.
- Wash the blueberries and remove any stems or any discolored blueberries when using fresh and measure out 3 cups (which is 2 pints).
- Frozen blueberries don't require any prep, just measure them out.
- Measure out the water, cornstarch (cornflour in the UK), salt, and lemon juice.
- Make sure you are using a nonreactive pot. This means avoiding unlined copper, aluminum, and tin pots. Most non-stick cookware is nonreactive and is a good choice. Stainless steel is always a good choice.
Creating the Syrup
Add the sugar and 1 cup of water to your saucepan and begin to heat over medium heat to start to melt the sugar. Stir and add the salt and 1 cup of the blueberries.
Stir the blueberries into the sugar and water mixture and increase the heat to high to bring the mixture to a boil.
Once boiling, you can turn the heat down to medium-high.
Thickening and Finishing the Pie Filling
While the sugar and blueberry mixture is coming up to a boil, mix in 3 Tablespoons of water with the cornstarch and stir so it is smooth and free of lumps. This is your cornstarch slurry.
If you made the slurry as part of your prep, stir it to make sure the cornstarch hasn't settled to the bottom.
Pour the cornstarch slurry into the pot and stir. Don't be alarmed if the color turns a weird cloudy light purple/pink color. That will go away.
Make sure your heat has been turned down to medium or medium-high, and add in the lemon juice and the rest of the blueberries.
Quick Tip
If you are using your blueberry filling in a way where it won't be cooked again (like putting it in yogurt) and you don't want uncooked blueberries in it, simmer the mixture for a few minutes to gently cook the blueberries.
Stir and your blueberry pie filling is done. You don't have to cook the filling any more unless you don't want whole blueberries in your filling.
Most of the time you are going to want to use your blueberry pie filling either room temperature or cold. Transfer it to covered container and either leave it on the counter, if using right away, or put it in the refrigerator.
The filling will thicken more as it sits. If you need to thin it out, just add some water. If you want it thicker, you can heat it back up and add a little more cornstarch slurry (1 teaspoon cornstarch/2 teaspoons water) and bring to a boil to thicken.
How to Use Homemade Blueberry Pie Filling
When it comes to using blueberry pie filling in recipes, of course blueberry pie is probably front and center in your mind. However, there are tons of ways to use it!
Instead of using strawberries, pour the blueberry filling over pound cake and top with whipped cream for a quick and easy dessert!
Make puff pastry cups and use this filling, along with a little custard and cream, to make a beautiful, fancy-looking dessert (like the one below) that is really easy to make!
Make a slab blueberry pie instead of the traditional round one! These are great for larger gatherings and you only have to make one and cut them into squares! You can use either homemade pie crust or store-bought!
You can also use it to top your favorite cheesecake or take it a step further and make a basque cheesecake with a blueberry filling!
This is the recipe that prompted me to make homemade blueberry pie filling and it also quickly became my favorite type of cheesecake!
Some other favorite uses are:
- Mix it in with plain yogurt to make blueberry yogurt.
- Use as an ice cream topping.
- Make your own blueberry pop tarts!
Storage & Reheating Instructions
How to Store Blueberry Pie Filling
Blueberry Pie Filling can be stored in the refrigerator or in the freezer for longer storage.
Refrigeration
Make sure it is in an airtight container and store it for up to 1 week.
Quick Tip
If your pie filling is too thick after refrigerating, add a little water and stir.
If it turns an opaque color in the fridge, that means you had a little too much cornstarch and can fix that by reheating it and adding some water until you get the consistency you want.
Freezer
Chill completely before freezing.
Place blueberry pie filling in an airtight container or freezer bag. Try to get as much air out of the bag as possible.
Freeze for up to 6 months.
The pie filling may be a little thinner when you thaw it, so you can either heat it back up to reduce it or thicken it with a cornstarch slurry.
Reheating
If you want to serve the blueberry filling warm, reheat it over low heat on the stove.
You can also reheat it if it is too thick and add some water until it reaches your desired consistency.
If the mixture looks clumpy or cloudy after refrigerating, too much cornstarch was used (or the syrup reduced too long and evaporated out the water). Simply reheat it over medium heat and add water as needed.
Frequently Asked Questions
Yes! I recommend using sour cherries that are in a jar or can and the process is the same, except you want to use the juices from the cherries (they are sweetened) instead of the water and sugar in the recipe. Don't add any of the cherries until after you stir in the cornstarch slurry.
Yes, you can make as much or a little pie filling as you want just by adjusting the ingredients up or down.
3 cups of pie filling is usually enough for a standard 9"pie (not deep dish), but if you need more simply add a cup or so of extra blueberries!
Dessert Recipes You Will Love
Here are a few other dessert recipes that are easy to make and crowd-pleasers!
- No-Bake Chocolate Mousse Pie
- Triple Chocolate Cheesecake ~ Pressure Cooker Recipe & Oven Directions Included
- EASY No-bake Key Lime Cheesecake
- Banana Pudding with Meringue Topping
- Strawberry Roll Cake ~ Ninja Foodi Digital Oven or Regular Oven
- Sous Vide Crème Brûlée
- Chocolate Pot De Crème in the Ninja Foodi
- Congo Bars
Blueberry Pie Filling Recipe
Ingredients
- ⅔ cup granulated white sugar
- 1 cup water Plus 1-2 Tablespoons to thin it out if needed.
- ¼ teaspoon fine grind sea salt or kosher salt
- 3 cups frozen or fresh blueberries Divided in recipe
- 1 teaspoon lemon juice fresh or bottled
Cornstarch slurry
- 3 Tablespoons cornstarch
- 3 Tablepoons water
Would you like to save this recipe?
I will email this recipe page to you, so you can come back to it later!
Instructions
- Place 1 cup of water and sugar into a medium size saucepan and turn the heat on medium high. Stir to combine and add 1 cup of the blueberries. Increase the heat to high and bring to a boil. *If you are using fresh blueberries, let the mixture boil for 1-2 minutes so the blueberries release their juice. You can go by the color of the syrup and when it is a dark purple you are ready to add the cornstarch slurry and finish the pie filling.
- Combine 3 Tablespoons of cornstarch with 3 Tablespoons of water in a small bowl and stir until smooth and free of lumps.
- Reduce the heat to medium and mix in the cornstarch slurry, stirring constantly as it thickens. The mixture might turn a cloudy light color, just keep stirring and let it cook a minute or so and it will turn very shiny and deep purple.
- Turn off the heat, add the remaining blueberries and lemon juice. Stir to combine. You can use the filling right away, or place it in an airtight container and refrigerate it until use.
Notes
Nutrition
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
I WOULD LOVE TO SEE WHAT YOU ARE COOKING UP IN YOUR KITCHEN! TAG ME @THESALTEDPEPPER ON YOUR FAVORITE SOCIAL MEDIA PLATFORM WHEN YOU MAKE A DISH!
BE SURE TO FOLLOW THE SALTED PEPPER RIGHT HERE ⇓⇓⇓⇓⇓
Laura
Can I can this recipe? Water bath canning? It’s fabulous!
Louise
Thank you! I'm so glad you like it! I'm not sure about canning it though. I don't have the equipment to test the PH levels and other things that go into ensuring food safety when canning.