How to make an easy homemade blueberry pie filling for one pie or dessert. Small batch recipe using fresh or frozen blueberries for a sweet and tarty treat.
Blueberries are quite possibly my favorite snacking berries; they're full of antioxidants and they're just plain delicious. Pie happens to be a family favorite too.
So, while it's hard to do, I've got to stop eating blueberries long enough to make a small batch of blueberry pie filling for blueberry cream pie or easy blueberry cobbler, along with blueberry muffins and our favorite no bake blueberry dessert before the berries disappear.
‘Cause you know… Homemade is so much better. And homemade pie filling is so much better than store bought cans. It just is.
Making your own blueberry filling for pie really isn't difficult. It requires a little stove time with constant stirring, but really it isn't bad at all; believe me, I'd tell you if it were, because I'm not a fan of standing in front of a stove for long periods of time.
You only need a few ingredients, and besides the blueberries, you should already have everything else in your kitchen cabinets. What I love about this recipe is it's small batch (so no canning required), and you can use it for all sorts of desserts.
Ingredients needed to make homemade blueberry pie filling:
- Blueberries
- Water
- Corn starch
- Lemon juice
- Pure cane sugar
- Cinnamon
Tips for how to make this blueberry pie filling recipe:
Gather your ingredients together.
Make the blueberry purée using a blender. I recommend a blender in this case because the skins on blueberries can be hard to break down with a potato masher.
Whisk together the water and corn starch first, ensuring there are little to no lumps. Then mix the water/corn starch mixture together with the lemon juice and sugar in a medium saucepan on medium heat.
Add the puréed blueberries and whole blueberries to the mixture.
Cook the entire mixture for about 10 to 15 minutes, stirring constantly until the mixture begins to thicken.
Remove from the heat and add to an already cooked pie crust. Or if you're adding the pie filling to a chilled dessert, allow the filling to cool before doing so.
In need of a super easy pie crust? You may enjoy this shortcut no-roll pie crust.
More blueberry recipes you may enjoy:
- Creamy No Bake Blueberry Dessert
- Blueberry Spinach Smoothie
- Homemade Blueberry Cobbler
- Blueberry Buttermilk Pancakes
- Homemade Blueberry Muffins
- Blueberry Cream Cheese Mini Tarts
- Strawberry Jello Cake Flag Cake (with blueberries)
- Fruit Pizza Bites
Kitchen tools you may need to make blueberry pie filling
Blender – You’ll need a way to puree the berries. You can also use a potato masher if you don’t have a blender.
Medium Saucepan – You’ll need a saucepan to cook your pie filling.
Whisk – Whisking ensures a lump-free pie filling.
Heat-Resistant Spatula – I love my spatulas and use them for scraping the sides of the pan and easily keeping things stirred.
Small Batch Blueberry Pie Filling
Ingredients
- 2 cups blueberry purée
- 2 cups blueberries
- 2 tablespoons water
- 1 tablespoon corn starch
- 1/2 teaspoon lemon juice
- 2 tablespoons pure cane sugar
- 1/4 teaspoon cinnamon
Instructions
- Make the blueberry purée using a blender.
- Whisk together the water and corn starch first, ensuring there are little to no lumps.
- Then mix the water/corn starch mixture together with the lemon juice and sugar in a medium saucepan on medium heat.
- Add the puréed blueberries and whole blueberries to the mixture.
- Cook the entire mixture for about 10 to 15 minutes, stirring constantly until the mixture begins to thicken.
- Remove from the heat and add to an already cooked pie crust. Or if you're adding the pie filling to a chilled dessert, allow the filling to cool before doing so.
Have you ever canned this? Interested to know what method you used if so, I’ve only ever did water bath canning
I have never canned this, Bethany. I prefer to freeze pie fillings in an airtight container or freezer bag.
Filling recipe lacks amounts used to make “purée”. Rest of ingredients amounts ok.
You’d probably need around 3+ cups of blueberries to make the purée.
This should store well in the frig for some time, right?
Diane, I’d say at least a week, maybe two.
Would this recipe work using other fruits (peaches, strawberries, etc)?
Charlotte, yes! I actually have a strawberry recipe too on the site. And we’ve made it with cherry. I haven’t tried it with peaches, but I bet it’d be delicious.
I want to put pie crust on the top. Should I back the bottom and then fill and add top crust?
Hi Dee Dee, you can put a crust on the bottom, add your filling, then add a top crust and bake it all together.
The recipe does not tell how many blueberries, how much sugar or corn starch to use. at least I didn’t seem to see it!
Hi Nancy, the full recipe is in the printable recipe card toward the bottom of the post. So sorry for any misunderstanding.