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!
Keyword pie filling
Prep Time 5minutes
Cook Time 10minutes
Cooling Time 1hour
Total Time 1hour15minutes
Author Dorothy Kern
2cups(about 9 ounces) blueberries (see note)
1/3cup(67g) granulated sugar
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.