I’m sharing a quick and easy blueberry pie filling and why blueberry pie using frozen berries is the simplest way to get consistent results fast.

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I love a filling that tastes like summer, but also works fast when you need it. This quick and easy BLUEBERRY PIE FILLING recipe turns simple blueberries into something almost dangerous, brightened by a little lemon zest for a sharp pop.

I learned a Freezer Blueberry Pie Filling trick that lets me stash jars for later, and honestly I burned a batch before figuring it out so some mistakes are part of it. It’s bold not too sweet, and makes you wanna taste a spoonful first.

Try it and you’ll get why I cant stop making it.

Ingredients

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Blueberries: packed with fiber and antioxidants, theyre great and add bright sweet-tart flavor.
Sugar: provides sweetness and carbs, but can spike blood sugar if overused.
Cornstarch: thickens filling to glossy smooth texture, mostly carbs so no protein.
Lemon: adds bright acidity and a little vitamin C, balances sweetness and freshness.
Butter: gives silky mouthfeel and richer taste, it’s small fat adds depth.
Vanilla: enhances aroma and perception of sweetness, tiny calories but big flavor.
Cinnamon optional: warm spice note, may reduce need for extra sugar and adds aroma.

Ingredient Quantities

4 cups fresh or frozen blueberries

3/4 cup granulated sugar

3 tablespoons cornstarch

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1/4 cup water

1 tablespoon unsalted butter

1/2 teaspoon vanilla extract

pinch of salt

1/4 teaspoon ground cinnamon optional

How to Make this

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1. If using frozen blueberries, you can use them straight from the freezer, or thaw then drain excess juice; measure 4 cups fresh or frozen blueberries and set aside.

2. In a small bowl whisk 3 tablespoons cornstarch with 1/4 cup water until totally smooth so there are no lumps.

3. In a medium saucepan combine 3/4 cup granulated sugar, a pinch of salt, and 1/4 teaspoon ground cinnamon if you want it, then add the 4 cups blueberries, 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest. Stir to mix.

4. Heat the pan over medium heat, stirring occasionally, until the berries start to release juice and the mixture comes to a gentle simmer.

5. Slowly pour in the cornstarch slurry while stirring constantly, keep cooking and stirring until the filling thickens and becomes glossy and the mixture bubbles gently, about 2 to 5 minutes (frozen berries may take a bit longer).

6. Remove from heat and stir in 1 tablespoon unsalted butter and 1/2 teaspoon vanilla extract until melted and combined.

7. Taste and adjust: add a little more sugar if too tart, or a splash more lemon juice if too sweet. If it seems too thin, make a quick slurry of 1 teaspoon cornstarch plus 1 tablespoon cold water, stir it in and simmer until thicker.

8. Let the filling cool at least 20 to 30 minutes so it sets before using in a pie or tart; chill in the fridge for faster setting. Store leftovers in an airtight container in the fridge for up to 5 days.

Equipment Needed

1. Medium saucepan (2 to 3 quart)
2. Small bowl (for the cornstarch slurry)
3. Measuring cups and spoons
4. Whisk (or fork if you dont have one)
5. Wooden spoon or heatproof silicone spatula
6. Fine mesh sieve or colander (to drain thawed berries)
7. Citrus zester or microplane and a small reamer/juicer
8. Heatproof bowl or container for cooling and storing the filling

FAQ

4 cups fresh or frozen blueberries

3/4 cup granulated sugar

3 tablespoons cornstarch

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1/4 cup water

1 tablespoon unsalted butter

1/2 teaspoon vanilla extract

pinch of salt

1/4 teaspoon ground cinnamon optional

Can I use frozen blueberries? Yes you can. No need to thaw, just add them straight in. Theyll release more juice so the filling might need a slightly longer simmer to thicken.

How do I make the filling less runny? Make sure you simmer it for the 1 to 2 minutes after it reaches a boil. If it still seems thin after cooling, stir in a small slurry of cornstarch and water and simmer another minute.

Will this filling work for a double crust pie? Yes. Let the filling cool for 15 to 20 minutes before pouring into the raw bottom crust so the filling isnt piping hot when you cover with the top crust.

Can I use less sugar? You can, but blueberries vary in sweetness. Reduce to 1/2 cup and taste before cooking, you may want a little more if your berries are tart.

What else can I add for flavor? A splash of almond extract or a pinch of nutmeg works. Add extracts sparingly, they can overpower the berries.

Can I can this filling? It is better to freeze than can at home unless you follow a tested canning recipe. This basic recipe isnt approved for water bath canning without adjustments and processing instructions.

How To Make Blueberry Pie Filling Recipe Substitutions and Variations

How To Make Blueberry Pie Filling

4 cups fresh or frozen blueberries
3/4 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/4 cup water
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
pinch of salt
1/4 teaspoon ground cinnamon optional

Instructions
1. If using frozen berries, don’t thaw them fully, you can use them straight from the freezer. Put blueberries, sugar, lemon juice, lemon zest, water, salt and cinnamon in a medium saucepan and let sit 5 minutes so the sugar starts drawing juices out.
2. Heat the pan over medium, stirring now and then until the mixture comes to a gentle simmer and the berries start to burst, about 5 to 7 minutes.
3. Whisk the cornstarch with 2 tablespoons cold water until smooth to make a slurry. Slowly pour the slurry into the simmering berries while stirring constantly.
4. Keep simmering and stirring for 1 to 3 minutes more until the filling thickens and looks glossy. If you stop too soon it will be runny, cook it a bit longer but don’t overcook or it’ll get gluey.
5. Remove from heat, stir in the butter and vanilla. Taste and add a pinch more salt or lemon if it needs brightness.
6. Let cool to room temp before using in a pie, or chill until set. For a pie, cool filling well so the crust doesn’t get soggy; blind bake the bottom crust if you can.

Storage and yield
Makes enough for a 9-inch pie or about 3 cups of filling. Keeps in the fridge for up to 5 days, or freeze in a freezer-safe container for up to 3 months.

Substitutions

Granulated sugar: swap with 2/3 cup maple syrup or honey, reduce the water by 1 to 2 tablespoons and simmer a little longer to thicken.
Cornstarch: use an equal amount of tapioca starch, or 6 tablespoons all-purpose flour if needed (flour will give a slightly cloudier filling).
Fresh lemon juice: use equal amount lime juice, or 1 teaspoon white wine vinegar if you have no citrus, add sparingly and taste.
Unsalted butter: replace with 1 tablespoon coconut oil or vegan butter for dairy free, same amount.

Quick tip: if your filling looks too thin after chilling, warm it gently and whisk in a tiny extra cornstarch slurry, 1 teaspoon cornstarch plus 1 teaspoon cold water, then simmer until thickened. Enjoy making this, it’s simple and so good with a lattice crust and a scoop of vanilla ice cream on top.

Pro Tips

– Macerate the berries first if you have time: toss them with a couple tablespoons of the sugar and let sit 20 to 30 minutes. It pulls out more juice so you get a brighter flavor and you can cut back on added liquid later, but dont let them sit too long or the sugar will make them mushy.

– Always mix the cornstarch with cold water first so there are no lumps, and add it only after the fruit is simmering. If you add it too early or to a hot pan it can clump, and if your filling is still really cold from frozen berries give it extra time to thicken, not more starch right away.

– For a glossy, richer finish stir in the butter off the heat then add the vanilla, it makes the filling shine and taste deeper. If you want a super smooth jammy texture push the cooked mixture through a fine mesh strainer to remove skins and seeds, but keep some texture if you like whole berries.

– Taste and adjust near the end, not the start. A splash more lemon brightens it up, a pinch more sugar will tame tartness, and a tiny extra cornstarch slurry (cold) will fix a thin batch fast. Remember that it will thicken as it cools so dont over-thicken while hot.

How To Make Blueberry Pie Filling Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’m sharing a quick and easy blueberry pie filling and why blueberry pie using frozen berries is the simplest way to get consistent results fast.

Servings

servings

Calories

147

kcal

Equipment: 1. Medium saucepan (2 to 3 quart)
2. Small bowl (for the cornstarch slurry)
3. Measuring cups and spoons
4. Whisk (or fork if you dont have one)
5. Wooden spoon or heatproof silicone spatula
6. Fine mesh sieve or colander (to drain thawed berries)
7. Citrus zester or microplane and a small reamer/juicer
8. Heatproof bowl or container for cooling and storing the filling

Ingredients

4 cups fresh or frozen blueberries
3/4 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/4 cup water
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
pinch of salt
1/4 teaspoon ground cinnamon optional

Directions

If using frozen blueberries, you can use them straight from the freezer, or thaw then drain excess juice; measure 4 cups fresh or frozen blueberries and set aside.
In a small bowl whisk 3 tablespoons cornstarch with 1/4 cup water until totally smooth so there are no lumps.
In a medium saucepan combine 3/4 cup granulated sugar, a pinch of salt, and 1/4 teaspoon ground cinnamon if you want it, then add the 4 cups blueberries, 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest. Stir to mix.
Heat the pan over medium heat, stirring occasionally, until the berries start to release juice and the mixture comes to a gentle simmer.
Slowly pour in the cornstarch slurry while stirring constantly, keep cooking and stirring until the filling thickens and becomes glossy and the mixture bubbles gently, about 2 to 5 minutes (frozen berries may take a bit longer).
Remove from heat and stir in 1 tablespoon unsalted butter and 1/2 teaspoon vanilla extract until melted and combined.
Taste and adjust: add a little more sugar if too tart, or a splash more lemon juice if too sweet. If it seems too thin, make a quick slurry of 1 teaspoon cornstarch plus 1 tablespoon cold water, stir it in and simmer until thicker.
Let the filling cool at least 20 to 30 minutes so it sets before using in a pie or tart; chill in the fridge for faster setting. Store leftovers in an airtight container in the fridge for up to 5 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.