How To Make Blueberry Pie Filling Recipe

I always keep Freezer Blueberry Pie Filling on hand for impromptu pies, and this quick recipe reveals the small swap that makes it faster and more reliable.

I never thought a jar of fruit could make me rethink dessert. I made a quick, glossy filling from fresh or frozen blueberries and a little cornstarch that actually tasted bright and not too sweet.

It’s the sort of thing I keep on hand for when I want a last minute treat or to level up a tired slice of toast. You’ll notice the color and tiny pops of flavor that change fruit pies forever.

I call this my Easy Blueberry Pie backup, and yeah, sometimes I eat it straight from the spoon. Curious yet?

Why I Like this Recipe

– I love the bright fruity punch it gives, it wakes up every boring snack
– I like that it thickens into a glossy, not runny texture that actually sticks where you want it
– Its so easy to tweak, I make it sweeter or more tart depending on my mood
– I can make a big batch and stash it in the fridge so Im ready to impress without sweating it

Ingredients

• Blueberries: antioxidant-rich, add fiber and a bright, tart-sweet flavor that stains fingers.
• Sugar: Gives sweetness and body, mostly carbs so use less if you care.
• Cornstarch: Thickens the filling, no real flavor, just makes it glossy and clingy.
• Lemon juice: Brightens flavor, adds acidity, tiny vitamin C boost, not overpowering.
• Butter: A touch of fat for silkiness and richness it melts into warm berries.
• Salt: Tiny pinch brings out sweetness and balance, don’t skip it.
• Lemon zest: Oils give an extra bright citrus perfume, very little calories.
• Cold water: Used sparingly to slurry cornstarch, helps smooth texture.

Ingredient Quantities

• 4 cups fresh or frozen blueberries
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest (optional)
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 2 to 3 tablespoons cold water

How to Make this

1. Put 4 cups fresh or frozen blueberries in a medium saucepan, no need to thaw if frozen.

2. In a small bowl whisk 3 tablespoons cornstarch with 2 to 3 tablespoons cold water until totally smooth; use 2 tbsp for a thicker filling, 3 for a looser one.

3. Add 3/4 cup granulated sugar, 1 tablespoon fresh lemon juice and 1/4 teaspoon salt to the berries and stir to combine.

4. Pour the cornstarch slurry into the pan with the berries and stir well so there are no lumps.

5. Heat over medium, stirring often, and bring to a gentle simmer; if you want a saucier filling lightly mash a few berries with the back of a spoon as it heats.

6. Keep cooking and stirring until the mixture is glossy and thickens and you see steady bubbling, about 3 to 6 minutes, thats when the cornstarch is cooked.

7. Remove from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon lemon zest if using, taste and add a tiny pinch more salt or lemon if it needs brightness.

8. Let the filling cool to room temp, it will continue to thicken as it cools; if you need it faster pop it in the fridge for 30 to 60 minutes.

9. Use to fill your pie or as a topping, store in an airtight container in the fridge for up to a week or freeze for longer.

Equipment Needed

1. Medium saucepan (about 2 to 3 quart) for cooking the berries
2. Small bowl for whisking the cornstarch slurry
3. Whisk (or a fork) to get the slurry totally smooth
4. Measuring cups and spoons — 1 cup, 3/4 cup, tablespoons and teaspoons
5. Wooden spoon or silicone spatula for stirring as it heats
6. Spoon or small potato masher to lightly crush berries if you want a saucier filling
7. Microplane zester or fine grater for the lemon zest
8. Airtight container or jar for cooling and storing the filling

FAQ

How To Make Blueberry Pie Filling Recipe Substitutions and Variations

• For 3/4 cup granulated sugar — use 2/3 cup honey or maple syrup and cut other liquid by about 1 to 2 tablespoons, cook a bit gentler since liquid sweeteners brown faster, it’ll taste a touch different but sweet and bright.
• For 3 tablespoons cornstarch — swap in 3 tablespoons tapioca starch for a clearer glossy filling or use 4 tablespoons all purpose flour if you must, but flour needs longer cooking and can make the filling a bit cloudier.
• For 1 tablespoon fresh lemon juice — use 1 tablespoon lime juice for similar acidity and brightness or 1/2 to 1 teaspoon apple cider vinegar or white wine vinegar if you don’t have citrus, start with less and taste.
• For 2 tablespoons unsalted butter — use 2 tablespoons coconut oil or a vegan butter substitute, and if you use salted butter just skip or reduce any added salt so it’s not too salty.

Pro Tips

– Get the cornstarch totally smooth, no lumps. Whisk it with the cold water until silky, or put it in a jar and shake it, then temper it if the berries are already hot by stirring a few spoonfuls of hot berry juice into the slurry before adding everything back to the pot. Lumps ruin the shine and texture.

– Quit the heat a little sooner than you think, cause the filling firms up as it cools. If you cook it until it seems too thick you might end up with a gluey mess, so pull it off when it is glossy and just a bit looser than you want.

– Taste and tweak at the end. A tiny extra pinch of salt or a touch more lemon brightens the whole thing, especially if your berries are super sweet. For more depth try a splash of bourbon or a half teaspoon vanilla, but add those at the end so the fresh fruit flavor still sings.

– For a very smooth topping strain the cooked berries through a sieve to catch skins and seeds. If you plan to freeze the filling use tapioca or a commercial pie thickener instead of cornstarch because cornstarch can get watery after thawing. If it separates on reheating, gently warm and whisk in a small slurry to bring it back together.