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Learn how to make the easiest Blueberry Pie Filling! This is the best pie filling from scratch that you can use in any recipe that calls for blueberry pie filling. You can use fresh or frozen berries – it’s so easy!
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Table of Contents
- BEST Blueberry Pie Filling
- How to Make Blueberry Pie Filling Recipe Video
- Why This Recipe Works
- How to Make Blueberry Pie Filling from Scratch
- Fresh vs. Frozen Berries
- How to Use Blueberry Pie Filling
- Blueberry Pie Filling Recipe Recipe
BEST Blueberry Pie Filling
Today I’m sharing the best blueberry pie filling recipe. It’s my go-to for all the blueberry desserts – it works for pies (of course!) but also any other dessert that calls for pie filling like crumbles, crisps, and poke cakes.
This recipe is better than any canned blueberry pie filling and is so easy to make. I know it’s going to be your go-to once you try it. There’s nothing better!
How to Make Blueberry Pie Filling Recipe Video
Why This Recipe Works
This pie filling is divine when blueberries are in season. It’s one of my favorite ways to use fresh berries! But you don’t have to wait until blueberry season to try it – I’ve tested it with frozen and canned berries, too. This means we can have the best blueberry pie any time of year!
The recipe is so simple and so easy to make. Just cook the berries on the stove with sugar and a cornstarch slurry to thicken the juices. It takes less than 20 minutes to make.
Homemade pie filling keeps well for up to a week in the refrigerator, so it’s great if you want to get a head start on a dessert you plan to serve later in the week.
Perfectly sweetened, thick, and bursting with blueberries, you are going to find all kinds of reasons to use this blueberry pie filling recipe! It’s so good and the perfect way to showcase plump and juicy berries.
- Fresh Blueberries: Just rinse and make sure there are no stems
- Frozen Blueberries: Thaw and drain well so there isn’t excess water
- Canned Blueberries: Strain the berries and discard the liquid in the can.
Water: Just add a bit of water to help cook the berries.
Granulated sugar: For sweetness
Cornstarch: This is the thickener and will make the pie filling not too liquid. Make a slurry of cornstarch and water and stir. Make sure to stir it again right before it goes into the blueberry mixture (the slurry will clump if it sits and needs to be stirred to combine again).
Lemon juice: The brightness of the lemon really enhances the flavor of the blueberries.
How to Make Blueberry Pie Filling from Scratch
1. Heat the blueberries and water in a saucepan over medium-low heat. Cook them for about five minutes or until some of the blueberries start to break down. Stir them occasionally.
2. While the berries are cooking, mix the cornstarch with some water and lemon juice in a small bowl. Set this mixture aside.
3. Once the berries have started to break down the pan, add the sugar and stir. Pour the cornstarch mixture into the pan and stir until the liquid thickens. This should only take a couple of minutes.
4. Once the mixture is bubbling hot, it’s done. Take the pan off the heat and pour the filling into a container. Let it cool to room temperature. If you are not using it right away, chill it in the refrigerator.
Fresh vs. Frozen Berries
What I love about this recipe is that you can use fresh or frozen blueberries. I have tested it with both, and they both work great!
For fresh berries, you can just place them in the pan with the water. With frozen berries, I recommend thawing them first and then draining them well. That’s the only extra step.
Can you use canned berries for pie filling?
Yes, canned will work. You just need to drain the berries before you use them.
How do you cook blueberry pie filling?
It’s cooked on the stovetop. All you need are blueberries, water, sugar, and a cornstarch slurry made with water and lemon juice. The slurry thickens the liquid, so you get a thick filling.
How do you store it?
Once the filling is cooled, keep it in an airtight container in the refrigerator. It will keep for up to a week.
Can you can it?
Yes, you can! Homemade blueberry pie filling is great for canning.
Can you use this filling in a pie?
It makes the best blueberry pie! Use a from-scratch crust with a crumble topping, or try a no-bake crust to make your pie.
Can you double this recipe?
You can easily double the recipe. Use 18 ounces blueberries with ½ cup water, 2/3 cup sugar, 2 tablespoons each cornstarch, water and lemon juice. It will just take longer to break down the blueberries in step 1.
How long do I cook blueberry pie filling if I put it in a pie?
The answer is: I don’t know. It depends on the pie recipe you’re making, the kind of crust or topping you’re using, if you’re making a scratch crust or semi-homemade. I will say, if you’re using my all-butter pie crust and making a two crust pie, bake it at 425°F for 10 minutes then lower the oven temperature to 350°F and bake for approximately 40-50 more minutes, or until the crust is golden on top.
How to Use Blueberry Pie Filling
I know you are going to love this pie filling. It has the perfect balance of berries and the thick sweet syrupy sauce that will take all of your favorite blueberry desserts to the next level. Give it a try and treat yourself to a fantastic blueberry pie – you’ll love it!
More Pie Fillings To Make at Home & Pie Making Tips
- Homemade Apple Pie Filling
- The BEST Cherry Pie Filling Recipe
- How to Make a Double Crust Pie
- Decorative Pie Crust Ideas
Blueberry Pie Filling Recipe
4.97 from 26 votes
I’m going to show you how to make Blueberry Pie Filling, so you never have to buy it from the store again! You can use fresh or frozen berries – it’s so easy!
Prep Time 5 minutes
Cook Time 10 minutes
Cooling Time 1 hour
Total Time 1 hour 15 minutes
Yield 8 servings
Serving Size 1 serving
Save RecipeRate RecipePrint Recipe
- 2 cups (about 9 ounces) blueberries (see note)
- ¼ cup water
- 1/3 cup (67g) granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon lemon juice
Place blueberries and ¼ cup water in a medium saucepan. Heat over medium-low heat and cook, stirring occasionally, until you notice some of the blueberries breaking down, about 3-5 minutes depending on how hot your stove is.
While they are cooking, mix the cornstarch, 1 tablespoon water and lemon juice in a small bowl and stir until smooth. Set aside.
Add the sugar and stir. Then stir the cornstarch slurry to make sure there are no lumps and stir it into the blueberries. Stir constantly until mixture thickens, just 1-2 minutes or so. Once the mixture bubbles it’s done. Remove from the heat and transfer to a jar or bowl to cool.
Cover warm mixture so it doesn’t form a skin and let come to room temperature, then chill if not using.
Store in an airtight container in the refrigerator for up to 1 week.
Use as directed in desired recipes, as a no-bake filling for pie or lush, or use it in a baked pie or danish. Follow the directions on the recipe you're using for baking instructions.
- Doubling the recipe: you can easily double the recipe. Use 18 ounces blueberries with ½ cup water, 2/3 cup sugar, 2 tablespoons each cornstarch, water and lemon juice. It will just take longer to break down the blueberries in step 1.
- Frozen vs Fresh Blueberries: you can use either frozen or fresh with the same recipe. If using frozen berries make sure to thaw them completely and drain well before using. If weighing them, weight them after thawing. You can also use canned berries, just drain them well.
- How long do you bake this in a pie? It depends on the pie recipe you’re making, the kind of crust or topping you’re using, if you’re making a scratch crust or semi-homemade. I will say, if you’re using my all-butter pie crust and making a two crust pie, bake it at 425°F for 10 minutes then lower the oven temperature to 350°F and bake for approximately 40-50 more minutes, or until the crust is golden on top.
Serving: 1serving | Calories: 58kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 31mg | Fiber: 1g | Sugar: 12g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 3mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Author Dorothy Kern
Keyword pie filling
Don’t forget to share a pic of what you made!
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My Blueberry Pie Filling is the perfect balance of berries and the thick sweet syrupy sauce that will take all of your favorite blueberry desserts to the next level.
Last Updated on February 26, 2022
Tapioca Flour: This is the secret ingredient that will keep your blueberry pie from being a runny mess when you cut into it. It works better than flour or cornstarch because you need less, and it wont alter the color or texture of the pie filling like those will.How do you thicken a blueberry pie? ›
When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.How do you thicken canned blueberries? ›
Add blueberries to a large pot. Add the sugar, cornstarch, lemon juice, and salt, then toss to combine. Heat and stir over medium-high heat until the berries have softened and the cornstarch thickens and turns translucent. Around 10-15 minutes.Can I use flour to thicken blueberry pie filling? ›
Flour is a popular thickener for sauces and soups, and it can be used to add body to your fruit filling. It's great because it thickens at low temperatures, but you'll need to use more of it because it's not as effective as some of the other starches.Should you poke holes in bottom of pie crust? ›
After you've rolled out the dough, you can prick holes into it so that the steam escapes while it's baking. Otherwise, you will have lots of bubbles and pockets in your crust which will create an unbalanced surface for your choice of filling.Is flour or cornstarch better for pie filling? ›
Which one you use is a matter of personal preference. Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish.How do I make my pie crust thicker? ›
Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste. For full effectiveness, make sure the pie filling is bubbling up through the crust before removing your pie from the oven.What is the best way to thicken pie filling? ›
Cornstarch as Pie Filling Thickener
Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling.
It's simple really: just give them a quick bath in a vinegar and water solution the moment you get them home, dry them, and place them in a clean container lined with paper towels. The vinegar helps to kill any mold that could cause them to spoil, and this method can make them last as long as 10 days in our house!Why do people coat blueberries with flour? ›
The light coating of flour around the berries will absorb some of the fruit's liquid, making them less likely to sink. This is especially helpful when the batter is thin; thicker batters are a little better at cradling the fruit and keeping it suspended.
Mixing a little coriander in with your blueberry desserts or pancakes will make the blueberries taste more, well, blueberry-y. And there's a scientific reason why.Which is better to thicken with flour or cornstarch? ›
Because cornstarch is pure starch, it has twice the thickening power of flour, which is only part starch. Thus, twice as much flour is needed to achieve the same thickening as cornstarch. To thicken sauces, cornstarch is combined with cold water first, which is called a slurry.Can I use flour instead of cornstarch in a berry pie? ›
Find the best cornstarch substitute depending on what you're making. All-purpose flour is a fine replacement for cornstarch in pie fillings; tapioca starch works too.How much cornstarch do I add to pie filling? ›
I used 1/4 cup corn starch when I made a fresh raspberry pie, 1 tablespoon when I made a peach pie and 2 tablespoons when I made pineapple custard. It really just depends on the type of fillings and thickness you are going for when using corn starch.Do you spray a pie pan before putting crust in? ›
The simple answer is, typically, no. My homemade recipe noted above has more than enough fat in it to keep it from sticking. If you are using a storebought pie crust, I would recommend giving your pan a light spritz of cooking spray or brush with a little softened butter- don't do it on either.Why do you put butter under a pie crust? ›
In order to ensure that the finished crust is super flaky, pie crust always starts with cold butter. That way, the butter will remain in solid chunks in the dough that evaporate into layers during baking. Good!Do you cook the bottom pie crust before adding filling? ›
But the one surefire way to make absolutely certain your pie's crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That's right: bake the bottom crust first, before adding the filling.Should I egg wash the bottom pie crust? ›
One of my very favorite kitchen tricks is to brush a bottom pie crust with an egg white wash before filling. This keeps the filling from seeping into the crust and creating a soggy bottom. I like to avoid soggy bottoms at all costs. Egg white and water is also perfect for sealing edges, like when making a pie.What type of flour is best for pie crust and why? ›
Flour: It's all about the protein
What kind of flour makes the best pie crust? Well, not high-protein bread flour! Use that for your chewy bagels. What you want for pie is flour that yields a tender, flaky crust, which means medium-protein all-purpose flour or low-protein pastry flour.
Start with chilled ingredients
Butter creates a sturdy, crisp pie crust. For this, it is important to keep all ingredients cold which will inhibit the development of gluten in the flour. Use butter right out of the refrigerator and add ice-cold water to make the dough.
Here's how it works: when cornstarch is added to a recipe, the starch molecules work to absorb water and thicken the mixture. When heated, those molecules swell and consume even more of the liquid in the recipe. Upon thoroughly cooking, the starch in the mix will have expanded six to ten times its size.How do you get a pie crust to hold its shape? ›
Use pie weights.
Line the pie crust with a big piece of parchment paper or aluminum foil, then use pie weights to weigh down the pie crust to keep it from sliding down and shrinking. You can buy pie weights or you use dry beans, uncooked rice, or even pennies.
For a glossy golden appearance, brush with an egg yolk that was beaten with 1 teaspoon of water. For slight shine, brush with half-and-half cream of heavy whipping cream. For a crisp brown crust, brush with water. For a little sparkle, sprinkle with sugar or decorator sugar after brushing with one of the washes.Will cream of tartar thicken pie filling? ›
A small amount of cream of tartar can be added to various liquids like soups, sauces, or puddings, to increase their viscosity and make them thicker without affecting the other properties or altering the taste.How do I know if my pie filling is thick enough? ›
Cook over medium-low heat, stirring constantly, 5-10 minutes until the mixture is thick enough to mound slightly _ until it looks more like pudding than sauce. If it is not cooked sufficiently at this stage, it will be runny even after it is chilled. If you're not sure, cook it more, not less.Will pie filling thicken as it cools? ›
The filling will naturally thicken as it cools, especially if you've used any of the above thickening agents. You can always reheat your pie when you're ready to eat it. If letting it cool doesn't give the results you were hoping for, your next option is to stick it back in the oven to bake longer.Why do you not wash blueberries? ›
Most berries should not be washed until they are being used. Excess water can cause premature spoilage for delicate, antioxidant-rich fruits like blueberries and raspberries, even gooseberries.What does Epsom salt do for blueberries? ›
If your blueberries need magnesium, Epsom salt grants temporary relief. In deficient soils, broadcast 1/4 cup of Epsom salt in a 10-inch diameter around the plant, and water thoroughly. If high pH is the real culprit, extra magnesium in the soil won't help, and Epsom salt's sulfur doesn't affect pH.Do you rinse berries after vinegar soak? ›
Add in four cups of water and one cup of white vinegar. Give everything a little mix and let the the berries sit for 5 minutes. Remove the berries and rinse under running cold water. Repeat with additional berries if you have them.Should you rinse blueberries before baking? ›
Prevent your batter and baked goods from turning a purple-blue hue by rinsing frozen blueberries several times in cold water until the water becomes lighter in color. Then pat them dry on a paper towel and fold into your batter gently.
Cooked Berries Will Give You More!
When you fold berries into the batter while fresh, they cook down in the oven, leaving pockets of air around themselves. They literally shrink — making you wonder where all those berries went off to. Instead, cook an extra portion of berries before you fold them into the batter.
Baking with Frozen Berries vs.
As a rule of thumb, use fresh berries instead of frozen if the fruit will remain uncooked. That's not to say that thawed frozen berries won't have a good flavor, but the freezing process will drastically change the texture of the fruit.
Blueberries and their aromatic pairings
The spicy vanilla notes in blueberries also stand up to bold-flavored ingredients such as coffee, chocolate and toasted bread, while their floral rose-like scents pair beautifully with lychee, apple, raspberry, tomato and beets.
Cardamom, cinnamon, nutmeg, allspice, clove, and ginger are the spices that pair well with blueberry.What happens when you add sugar to blueberries? ›
The process of adding sugar (or in some cases, a splash of liqueur for additional flavor) to fruit and letting it steep over time is known as maceration. In addition to enhancing their natural sweetness, macerating amplifies berries' natural flavor.What is the most common thickening agent? ›
Cornstarch is the most common thickening agent used in the industry. It is mixed with water or juice and boiled to make fillings and to give a glossy semi-clear finish to products.Which thickener is best? ›
Potato starch is arguably one of the greatest thickeners out there. Use it like cornstarch, but know that it has the toughest thickening power of all the common starches and can withstand high temperatures. Potato starch has a mild flavor and blends clearly and smoothly into most recipes.Does cornstarch have to boil to thicken? ›
Cornstarch must be cooked to 95°C (203°F) before thickening begins. At that point, it usually thickens fairly quickly and the sauce turns from opaque to transparent. When cornstarch thins after it's thickened, it's usually due to continued stirring.What is the best thickener for blueberry pie? ›
Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.Why did my blueberry pie turn out runny? ›
Pay attention to bake times: one reason you'll often end up with a runny fruit pie is simply that it hasn't been baked long enough. Any thickener you use needs a little time to set up, and people often see their crust turning light brown and think the pie is done when it's really not.
To avoid a runny blueberry pie, use smaller berries, use tapioca flour, and allow the baked pie to cool as instructed in the recipe! If your pie still has some excess liquid after cutting it, just spoon it out or soak it up with paper towel.Is it better to use flour or cornstarch in pie filling? ›
Which one you use is a matter of personal preference. Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish.What does adding egg to pie filling do? ›
In addition to their nutritional value, eggs can provide structure, leavening, richness, color, and flavor to baked products. The height and texture of baked goods is determined by the balance between eggs and flour which provide strength, and sugar and fat which add tenderness.Should I add cornstarch to my pie filling? ›
Cornstarch is a super-effective thickener that doesn't need much time to cook, although it does require high temperatures to activate. To avoid clumps, mix cornstarch with sugar before adding it to your filling.How do I make sure my pie isn't runny? ›
- Precook the filling. ...
- Reduce the juice. ...
- Experiment with different thickeners. ...
- Vent the top crust. ...
- Try a lattice or crumb top crust. ...
- Bake thoroughly — and then some. ...
- Let the pie cool completely — preferably overnight.
Bake the pie until the filling juices are visibly bubbling through the vents in the pie crust. Thickeners like cornstarch need to reach the point of boiling before they are activated. >> Cool the pie completely before serving, as it needs that time to set up.How do you keep pies from weeping? ›
Beat a mixture of thickened cornstarch and water into the egg whites to bind and stabilize the liquid in the meringue (and keep it from seeping out). Cook the filling for the full 2 minutes on the stove top so the cornstarch thickens completely and doesn't start breaking down and "leaking" during chilling.What should the consistency of pie filling be? ›
The Jiggle Test
The best way is to gently shake it: When the pie is done, it will jiggle just slightly in the center; however, your pie should not be liquidy in any way. This test is the best test to use if you want to avoid cracking the filling.
If it's a fruit pie, try putting it back in the oven for a few minutes on the very bottom rack, thus putting the underbaked bottom closer to the heat source. If it's a custard pie, don't try to re-bake it; you risk compromising your lovely filling.Should pie filling be hot or cold? ›
The Pie Filling should be at room temperature and not cold before filling the pie, for two reasons. Firstly, fridge-cold filling is stiff and difficult to evenly pack into the pie crust.
Tip: What's the best way to tell if your pie is done? For fruit pie, the top crust will be golden brown, and you'll be able to see filling bubbling around the edges and/or through the vents. For best results, let the filling bubble for at least 5 minutes before removing the pie from the oven.Why does pie filling get watery? ›
Bake the pie fully.
If you don't leave the pie in the oven long enough your thickener doesn't get to the necessary temperature and time to thicken your filling. You want to see thick bubbling! The bubbling of the filling is activating the natural gelatin of your fruit as well as your thickeners.
If the fat melts before a strong gluten structure has formed, the pastry will end up soggy. Overly moist fillings can also contribute to a soggy bottom as the liquid will drop to the bottom of the pie and ooze into the pastry. To ensure crisp pastry, the base can be blind baked before adding the filling.How do you seal a fruit pie crust? ›
Simply press down on the edge of the crust, using the tines of a fork to both seal the dough together and leave a homey decorative pattern all around the pie.Should you let pie filling cool before putting pastry on? ›
The filling must be completely cooked, but also cooled before you put the pastry lid on, otherwise it will go soggy.How much cornstarch do I put in pie filling? ›
I used 1/4 cup corn starch when I made a fresh raspberry pie, 1 tablespoon when I made a peach pie and 2 tablespoons when I made pineapple custard. It really just depends on the type of fillings and thickness you are going for when using corn starch.What happens if you put too much cornstarch in pie? ›
Cornstarch as Pie Filling Thickener
Just be aware that too much cornstarch can create a slimy texture. When cornstarch is combined with acidic ingredients such as rhubarb or lemon juice, it can cause the texture to break down over time.