Blueberry Pie Filling is a great recipe for all those spring & summer berries. Perfect homemade pie filling recipe that is delicious in a graham cracker crust, on top of cheesecake or an ice cream sundae.
There are a few things that are just so Americana to me- baseball (even though I am more of a football fan), the red white & blue Old Glory & pie. Blueberry Pie to be exact.
I know that we are hovering close to Memorial Day – so that means I’m all about the Americana recipes & ideas to share. To me – all of summer is about Americana & just making those special memories for our kids that we remember having ourselves.
My kids sure love blueberry pie but I’m not always in the mood to prepare one from scratch. But I am a firm believer in not buying the canned stuff whenever possible. Especially when it’s sooooo easy to make & just keep in the fridge for whenever the mood strikes. So that’s what I did.
I made some Blueberry Pie Filling & they can add a little dollop to whatever they want. It’s so delish on ice cream, oatmeal – you name it.
Blueberry Recipes
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You know it only took me about 10 minutes to make. Then just add to the jars & store for that perfect moment. I can tell you that I’m super happy that it’s in there waiting for me when that mood strikes – because that’s usually not the time when I want to take the 10 minutes to make it right then & there. Plan ahead & all is right with the world.
Blueberry Pie Filling
I’m telling you – this is my favorite way to make blueberries!
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Blueberry Pie Filling
Ingredients
- 4 cups blueberries - fresh or frozen
- 3/4 cup granulated sugar
- 3 tbsp corn starch
- pinch salt
- 1 tbsp lemon juice
Instructions
- In a medium saucepan, heat blueberries over medium heat until they release their juices & soften. (about 7-9 minutes)
- In a separate bowl- whisk sugar, cornstarch, & salt.
- Once your blueberries have cooked, pour in dry mixture & thoroughly combine.
- Heat & stir constantly until mix thickens- 2-3 minutes.
- Remove from heat & stir in lemon juice.
- Transfer to glass jar & let cool in refrigerator.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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Tamar says
Yum-o!! Something about this is all American!
huntfortheverybest says
i’d like to use that and make a pie. yum!
Tahny Lowry says
I love making my own fillings too! And, this blueberry filling is on the top of my list! So simple and quick!
Meghan says
Stopping in from the You’re Gonna Love It Tuesday Hop.
This sounds delicious and dangerous and like a great way to freeze some summer berries for later! I rarely make pie because (true story) even the dog (when I had one) would not eat my pie crust. I’m going to try this in a bread pudding. Thanks!
Nicole says
Stopping by from Create it Thursday. I love your idea of pre-making the filling so it can be used as you please. Great easy recipe. Thanks for sharing it!
Shannon Hawk says
This looks sooo yummy Gina! I am loving all of your fruity recipes:)
Gloria Phillips says
Gina, loving the whole 10 minutes action! Nothing beats homemade pie filling… especially blueberry!!
Amberjane says
Ooh Blueberries are in special offer this week i know what I am making – thanks for sharing 🙂
Bobbie S says
Yumm!!! Thanks so much for sharing on The Creative Exchange!
Adelina Priddis says
Blueberry pie…yum! thanks for sharing this on Foodie Friday. I just want you to know you’re the featured blogger at tonight’s party.
Gina Kleinworth says
Oh that’s wonderful!!! Thanks so much!!!!
Sara @ Magical Mama Blog says
I pinned this immediately! I’ve been looking for some fun ways to make blueberries because my toddler is obsessed with them! I used to make compote like this for pancakes and would love to do that next weekend!
#NiftyThrifty
Jenny says
Blueberry pie filling looks yummy! I had no idea you could make your own pie filling. Pinning! Thank you for sharing at Merry Monday. Hope to see you at the party next week!
Gaye Gates says
How long does it last and where do you store it please
Gina Kleinworth says
I would use it within 7-10 days & keep refrigerated.
Leslie says
That does look simple! And my kids would definitely like to have this on hand. Thanks so much for sharing at the #happynowlinkup!
Regina Ellis says
Thank you . How does this recipe do for pies if you freeze it, thaw and use in a pie?
Gina Kleinworth says
It should work fine, just make sure it is heated through. You might want to add a little water to the mixture after thawing but before baking, as it might thicken up more once reheated to that temperature.
Judi says
Can I process this in a water bath canner? If so how long?
Gina Kleinworth says
Hi Judi,
I have not tried it myself, so I can’t say for certain. But as you probably know with canning, the most important thing when water-bath canning fruits like blueberries is that you maintain the acidity levels since this is what prevents botulism spores from growing. Typically when canning most fruits you are able to use the water-bath method because fruits are already high in acidity. The addition of lemon juice (like in this recipe) helps to make sure that acidity is maintained. So it’s recommended that you don’t change a recipe too much as adding different ingredients can affect the acidity level.
You can follow this method that I have tried for some of my other recipes. Please let me know how it turns out.
Remove hot jars from canner one at a time and ladle hot pie filling into each one, leaving just a bit more than one inch of headspace.
Remove any air bubbles with a knife and adjust headspace if needed.
Wipe rim, place lid on jar & screw band down to fingertip tightness.
Place jars upright in the canner & make sure they’re complexly submerged in water before placing the lid on.
Bring water to a boil and process jars for 30 minutes beginning when the water starts boiling.
After 30 minutes is up, remove the lid and allow jars to rest in the pot for 5 minutes.
Remove jars and let cool on a towel on the kitchen counter. Store in a cool, dark place for optimum shelf life.
Deborah J Shoaf says
Love the homemade blueberry pie filling. Quick to make and delicious! If this is poor etiquette, please let me know. I made blueberry cream cheese pies. Slice 1 banana over both crusts. Sprinkle 1 cup pecans (or favorite nut). Mix 1/3 large whipped cream, 1 cup powdered sugar, 8 oz cream cheese. Spread mixture over bananas and nuts. Pour 1/2 cup pie filling in each pie. Cover with remaining whipped cream. Refrigerate.
Gina Kleinworth says
This sounds like a wonderful idea Deborah. Thank you for sharing!
Jan says
This is the 3rd time I’ve made this pie filling it is delicious and so very easy to make. The pie I made was awesome, especially w/ home made pie crust using lard the flakiest ever “Grandmas recipe ” today making 3 batches bought fresh blueberries going to freeze the filling….
Betsy says
I have a boatload of frozen blueberries and wanted them out of my freezer. So I made this pie filling today. Now that it has cooled, I can’t stop eating it! Blueberry turnovers are on the menu tonight and I can’t wait. Thank you for sharing this. I will be making it again!!!
Cheryl says
This pie filling is simple and very flavourful. Thank you for sharing.
Diane says
Thank you for sharing this recipe. It is delicious, easy to make and very versatile. I have made pies, bars and jam from this recipes. For the holidays I made care packages of homemade English muffins and added a jar of blueberry jam to the basket. My family loved it. For Easter my grandson requested a blueberry pie, so once again I am making the filling.
I had never made blueberry pies because my filling never met my expectations but finding your recipe made all the difference. It is my go to filling.
Thank you! Diane
Cathy says
I have 20 pounds of blueberries that I want to make into pie filling and can this. How many cups of blueberries would I have to use to can 7 quarts
Manali Desai says
Hello Ma’am,
Here, in India it is hard to get fresh blue berries.. Can we make this from dried blue berries??
Gina Kleinworth says
I’m so thrilled you want to try the recipe. I have never tried making it with dried blueberries before. You would have to rehydrate them prior to making the recipe so they are as close to fresh as possible. To rehydrate dried blueberries, add 4 cups of blueberries and 4 cups of water to a bowl. Mix well, cover the blueberries and refrigerate them overnight. Then proceed with the recipe.
Manali Desai says
Ok.. I will definitely try to make it from dried blueberries.. What I believe is, with every experiment either you succeed or you learn.. ❤
Cindi Malcomb says
Just made this from fresh picked blueberries. Super easy and delicious! Thanks for the recipe.