Blueberry Pie Filling Recipe
Blueberry Pie Filling is made with fresh juicy berries and can be used for a pie or as a topping for vanilla ice cream, cakes, and other desserts. It is also the best blueberry filling recipe I have tried and can be made with fresh or frozen blueberries. No matter what, you end up with the best blueberry pie filling that is perfect for filling blueberry tarts and other pastries as well.
Just like apple and cherry, blueberry pie is an American dessert. However, blueberry did not become a popular filling until late 1829 when the publication New England Farmer just mentioned it. But the first recipe for blueberry pie filling was written by Mrs. Bliss in her Practical Cook Book from 1850.
If you love blueberry pie, try using this homemade pie-filling recipe instead of the canned stuff. The difference in flavor is amazing. I have used the same recipe for years and I always get 5 stars from everyone who tries it. A baked pie with this filling is easy to make and you will get the best pie every time.
Ingredients needed:
Here are the basic ingredients you need for this homemade blueberry pie recipe. After you have it all ready, scroll down to our recipe card for the measurements and complete instructions.
- Fresh blueberries: Divided.
- Unsalted butter
- Brown sugar
- White granulated sugar
- Vanilla extract
- Cornstarch
- Lemon zest
- Lemon juice
- Kosher salt
- Cold water
How to make blueberry pie filling from scratch?
- Mix up the sugars: First, using a medium saucepan, cook both sugars, salt, water, and cornstarch over medium-high heat, stirring frequently, until it is smooth.
- Now cook the berries: After, gently stir in lemon zest and blueberries to the mixture and bring it to a boil. Turn it down to medium-low heat and continue to cook the blueberry mixture, stirring constantly, for five minutes. It should be bubbling hot and thick.
- Add the rest of the filling ingredients: Then, remove the pot from the heat and stir in the vanilla, lemon juice, and butter until the butter melts.
- Let it cool completely: Finally, use cooled pie filling to make a homemade blueberry pie or as a topping for whatever you like.
Recipe variations:
- Fresh or frozen fruits: You can use fresh or frozen berries for this recipe. Fresh berries are best, but they can be impossible to find at certain times of the year.
- Cherry pie: Feel free to use other fruit for different pie fillings. Cherries, strawberries, blackberries, and raspberries are all excellent choices as well as apples, peaches, and pears.
- Coarse sugar: Add a tablespoon of coarse sugar to the top of your pie before baking for a sweeter crust.
- Other spices: You could also add your own favorite herbs and spices like ground cinnamon, cloves, ginger, and nutmeg.
- Different extracts: Play around with flavors. Try using a different extract like lemon, cherry, or apple.
- Chocolate: Everything tastes better with chocolate so why not add 1/2 cup of mini chocolate chips to your blueberry pie filling?
- Tropical: Make your blueberry pie filling tropical by adding some coconut flakes.
How to serve:
Try one of these great serving ideas or share one of your own in the comments section at the bottom of the page. Also, check out our recipe notes for more tips.
- Perfect for breakfast on top of pancakes or waffles.
- Add a dollop of whipped cream on top of a small dish of blueberry pie filling for a delicious and easy dessert. Try our rich and creamy recipe for whipped topping.
- Similarly, if you are using this as a dessert, you could use some crumble topping to give it some texture and crunch.
- This blueberry pie filling is great for so many desserts like crepes, donuts, cobblers, cakes, and cupcakes. Try it in this mouthwatering blueberry crisp recipe.
- Add a spoonful of this blueberry filling on top of a bowl of fresh blueberries or other fresh berries.
- Scoop a spoonful of blueberry pie filling on top of angel food cake or some other kind of cake instead of frosting. It would be delicious on top of this blueberry zucchini poke cake.
- Instead of using it for filling ingredients or a topping, you can just eat it with a spoon. That is how good it is!
Frequently asked questions
How do I fix a runny pie filling?
If you end up with runny pie filling, it could be that you did not drain your berries enough after rinsing. Let them drain for 15 to 30 minutes and stir them around a few times. Also, frozen blueberries can introduce excess moisture too so be sure to let them thaw and drain before using them. To fix it, just add a cornstarch slurry and let it simmer until it reaches the thickness you desire.
Why is my pie crust soggy?
Soggy crust can really ruin a pie, but it happens to the best of us. Sometimes it just happens when you did nothing wrong. However, there are a few things you can do to prevent a soggy crust like using less liquid when making the dough, using parchment paper and pie weights to hold the bubbles down, or giving it an egg wash to keep it from absorbing liquids.
How do I make pie crust?
You can use a store-bought crust for your blueberry pie filling or make your own. It is very easy to do with flour, sugar, salt, oil, egg, and water. Just mix everything together in a food processor and then roll it onto a floured surface. Then, lay your pie dough in a pie dish, cutting off the excess.
Bake your crust at 425 degrees F for 10 minutes and then lower the oven temperature to 350 degrees F and cook for another 40 to 50 minutes until it is golden brown. As your pie bakes, it can get messy so set it on a baking sheet to catch any excess juices.
Why do we put lemon juice in fruit desserts?
You will not taste the lemon juice or zest in your blueberry pie filling. It just complements the berries and brings out their natural flavor. Also, lemon juice keeps your pie filling from being too sweet by adding just the right amount of tartness. You will also see this in some baking instructions to prevent browning because the acid in the juice inactivates polyphenol oxidase.
What are the nutrition facts in this recipe?
Worried about nutrition, calories, and fat content? Each serving of this delicious blueberry pie filling has 566 calories 7 grams of fat, 1 gram of saturated fat, 130 grams of carbs, 221 mg of sodium, and 95 grams of sugar. But it also contains 3 grams of protein, 3 grams of monounsaturated fat, 2 grams of monounsaturated fat, 359 mg of potassium, 11 grams of fiber, 491 units of vitamin A, 47 mg of vitamin C, 34 mg of calcium, and 1 mg of iron.
More blueberry recipes to try:
How to store leftovers:
- Store: To store leftover blueberry pie filling, refrigerate in an airtight container for up to a week.
- Freeze: If you want to freeze what you have left, put it in a freezer bag or freezer-safe container. If you put it in a jar, make sure you leave room for expansion.
- Thaw: The night before serving, take out your blueberry pie filling and let it thaw in the fridge.
Recipe tips:
- This homemade blueberry pie filling is so much better than canned blueberry pie filling, you will never go back to using it. Although it may be easier and faster, it is not nearly as flavorful.
- Make sure you drain the blueberries well before using them, so your pie filling is not too watery or runny.
- If you use frozen blueberries, let them thaw and pat them dry before using them.
- Instead of poking holes in the bottom crust, use pie weights to keep it from getting soggy.
- If you are jarring this homemade blueberry pie filling, carefully pour hot filling into jars, leaving about an inch of airspace. Then give them a hot water bath according to the canning instructions.
- Place your pie on a baking sheet on the middle oven rack to catch any spillover.
- To shorten prep time, you can use bottled lemon juice. However, the flavor will not be as good as fresh lemon juice with a little lemon zest.
- If you are making a pie with this filling, make a double batch and let it cool completely before using it.
Blueberry Pie Filling
Ingredients
- 1/2 cup white sugar
- 1/4 brown sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 1/2 cup cold water
- 6 cups fresh blueberries divided
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Place a large saucepan over medium heat and add: sugars, cornstarch, salt, and water, stir until smooth.
- Next, add the blueberries and lemon zest. Bring the mixture to a boil and cook stirring for 5 minutes or until thickened and bubbly.
- Remove from the heat and stir in butter, lemon juice, and vanilla, stir until the butter is melted.
- Cool and serve as a topping for desserts or as a pie filling. Or refrigerate in an airtight container for up to a week.
Nutrition
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