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Nothing compares to homemade Blueberry Pie Filling that is made from scratch with fresh or frozen blueberries! It’s glossy and sweet with lots of uses like pouring over cheesecake, ice cream, or pancakes!
Once we made our homemade cherry pie filling and lemon curd for filling cakes and topping desserts, we realized how much better the flavor and fruit-to-gel ratio is when you have control versus buying the canned stuff from the store. Plus, homemade pie filling takes only about 10 minutes to make with a handful of ingredients and freezes beautifully so you can always have some on hand! It’s a total game-changer!
Ways to use homemade blueberry pie filling
- as a cake filling
- on top of waffles, pancakes, french toast, or oatmeal
- over a bowl of ice cream
- in dump cake or a cobbler
- poured into a graham cracker crust, then topped with whipped cream for a super easy and delicious pie!
- as a crepe filling
It’s not that I’m against buying canned pie filling, but it tastes so much better when it’s made from scratch. My biggest problem with the canned stuff is that so often you get so much gel and not enough fruit. Making blueberry pie filling at home means you can control that balance and get it just how you like.
This blueberry pie filling only takes all of about 10 minutes to make and it freezes great so you can always have blueberry pie filling on hand for when the mood strikes.
How to make blueberry pie filling from scratch
Grab a large pot so there is plenty of room for the filling. Wash and drain the blueberries if using fresh ones. If you are using frozen blueberries, you can proceed without thawing them first.
Add the blueberries to a large pot with some sugar, cornstarch, lemon juice, and a pinch of salt. Taste your blueberries and if they are on the tart side, you can add an extra 1/4 cup of sugar, or if they are super sweet, you could even decrease the amount of sugar by 1/4 cup. But 1 cup is a good middle ground for most blueberries.
Heat the filling, stirring frequently over medium to medium-high heat until it starts to thicken and the cloudy liquid turns into a clear gel. This usually takes around 10-15 minutes, although the longer you cook the berries, the more they will break down.
I will sometimes even hold a cup or two of blueberries in reserve to add at the end so that there are some whole blueberries with a little more bite to them in the filling, but that’s a totally optional choice.
You can use the filling immediately or cool and transfer to glass jars. Store in the fridge for up to 2 weeks, or freeze for up to at least 6 months.
How do you thicken blueberry pie filling?
I prefer to thicken blueberry pie filling with cornstarch rather than flour. The cornstarch gives a smooth, glossy finish that lets the blueberries shine through better than flour, in my opinion. If you want to use flour instead, you might try doubling the amount compared to the cornstarch.
Can I use canned or frozen blueberries instead of fresh?
Yes, you can use canned blueberries, just be sure to drain them first. Frozen blueberries work great and they do not need to be thawed, although it may take a few minutes longer for the pie filling to thicken when starting with frozen instead of fresh berries.
Can this blueberry pie filling be bottled?
Yes, you could bottle your blueberry pie filling, although I haven’t done it personally since I have plenty of freezer space and it’s just easier for me to take that approach. If you decide to bottle the filling, be sure to completely sterilize your jars first, then fill them with the pie filling and process in a hot water bath to seal the lids.
Can I make a blueberry pie with this pie filling?
You sure can! I have a whole separate post on my favorite blueberry pie, but you could absolutely use this pie filling in your favorite pie crust and bake at 425 degrees F for 40-45 minutes until the crust is golden brown and the filling is bubbly.
More blueberry recipes you’ll love
- Seriously the BEST Blueberry Muffins
- Blueberry Custard Pie
- Red, White, and Blueberry Bacon Burger
- American Flag Pie
- Blueberry Cheesecake
- Blueberry Crisp
Blueberry Pie Filling
- 6 cups blueberries fresh or frozen
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 2 Tablespoons lemon juice
- pinch of salt
- 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.
- Transfer to glass jars and store in the fridge for up to 2 weeks or in the freezer for up to at least 6 months.
- If frozen, thaw before using. It will likely separate and be slightly watery, but if you heat it up in a pan for a few minutes, it will come back together.