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Love blueberry pie? You can make your own blueberry pie filling at home with this quick and easy recipe. It’s the best way to use fresh summer berries!
One of the best things about summer, in my book, is digging into a fresh fruit pie.
With summer fruit at its peak, I love to make my own pie fillings. The fresh, juicy flavor of homemade pie filling can’t be beat.
Plus, being able to customize the sugar level helps ensure each bite of pie is full of blueberry flavor, not simply sweetness.
Whether you enjoy pie a la mode with vanilla ice cream or just as-is, this blueberry pie filling will set you up for summer pie success!
Pie filling is easier to make than you might think, and you only need a few ingredients.
You’ll need 7 cups of blueberries for this recipe, which is about 3 ½ dry pints.
Each pint is 16 ounces, so you’ll need 3 ½ pounds of fresh blueberries, if you are buying in bulk. There are 2 cups of blueberries in each pint.
You can also use frozen blueberries. Make sure they are completely thawed before using, and drain any excess liquid.
To help the pie filling thicken, cornstarch is added to the sugar before cooking. Make sure to whisk well to break up all the lumps.
This recipe calls for granulated sugar. If your blueberries are very tart or you prefer a sweeter pie filling, you can add more sugar, but be careful to not add too much!
A bit of lemon juice helps boost the natural flavors in the blueberries.
The added fat from the butter makes the pie filling shiny and luscious. Both salted and unsalted butter will work.
You can leave it out if you prefer to keep this pie filling vegan.
A small amount of water is added to help create the juicy sauce.
How to make blueberry pie filling
Wash and pat dry your blueberries, and make sure you have clean jars ready to be filled. A wide-mouth funnel is also handy.
In a large pot or Dutch oven, combine the sugar and cornstarch. Whisk them together until all the lumps in the cornstarch are broken up.
Note: You’ll likely get some cornstarch dust kicking up as you whisk, so make sure to not have your face directly over the pot.
Add 6 cups of the blueberries, water, and lemon juice, and place the pot over medium heat.
Stir to dissolve sugar and combine ingredients. Cook, stirring occasionally, until the mixture is just starting to bubble and thicken. This will take about 10 minutes.
Remove the pot from the heat and stir in the butter and remaining 1 cup of blueberries. Divide among prepared jars, leaving ¼-inch space at the top.
Screw on lids loosely and let cool. Once at room temperature, store in the refrigerator.
Can I preserve blueberry pie filling?
Pie filling is a great thing to have on hand in the pantry. Is there anything better than opening a jar of summertime when the winter winds are blowing?
To make this recipe suitable for canning, swap the cornstarch for ? cup ClearJel powder. Follow the rest of the same ingredients and instructions. If you are doubling the recipe, make sure to double the ClearJel as well.
To can, prepare a water bath canner or very large pot by filling it with water, covering, and set to boil.
Fill your jars, leaving ¼-inch headspace. Apply sealable lids and rings, screwing the lids on just to fingertip tight.
Use a jar lifter to carefully lower the jars into the boiling water. Make sure the jars are completely covered with water.
Place the lid on and return to a boil. Let boil for 30 minutes, then turn off heat and carefully remove the jars to a towel-lined countertop.
Let rest at least 12 hours before labeling and moving to the pantry. You should hear the lids pop as they seal, either while boiling or while the jars cool.
Any jars that do not seal should be stored in the refrigerator. Sealed jars will store for about 18 months in a cool, dry place.
What is ClearJel?
ClearJel is a modified corn starch that is used for thickening in canning recipes, especially pie fillings or fruit sauces.
For canning, you need non-instant ClearJel, so make sure you check the label. Do not swap it with Sure Jell or other pectin brands.
You can find ClearJel at country stores or stores that have a dedicated canning section, or purchase ClearJel on Amazon.
Using blueberry pie filling
You can use this homemade pie filling to make a delicious blueberry pie immediately, or later on.
You’ll need about 4 cups of pie filling (2 pints) to make 1 9-inch pie.
Because this recipe makes 3 pints, you’ll have an extra jar left over for topping cheesecake, ice cream, or even toast! You can also use it to make blueberry pie bars, swapping the filling in my raspberry pie bars.
Making homemade blueberry pie
To make a blueberry pie, make or purchase your favorite pie crust. Roll it out into a 9-inch pie pan, leaving an overhang.
Pour in the prepared blueberry pie filling, spreading evenly in the crust.
Top with the second crust or make a lattice. Trim the excess and pinch edges together to seal. Make sure to cut vents in the top crust if using a whole crust.
You can brush the crust with an egg wash and sprinkle with sugar, if you like. I keep mine just as it is!
Use a pie shield or foil to cover the edges so they do not overbake. Place the pie on a baking sheet to catch any dripping juices.
Bake at 400°F for 50-60 minutes, until golden brown and juices are bubbling. Be sure to let it cool for at least 2 hours before cutting to help the filling set. If you’re like me you won’t be able to wait much longer!
More pie recipes
Take advantage of summer’s fresh blueberries and make this easy pie filling recipe today!
Blueberry Pie Filling
- 7 cups blueberries, divided use
- 1 1/4 cups granulated sugar
- 6 tablespoons cornstarch
- 1/2 cup water
- 2 tablespoons lemon juice
- 2 tablespoons butter
- Wash blueberries and pat dry. Measure out 1 cup blueberries and set aside. Set clean jars on the counter along with lids.
- In a large pot, whisk together sugar and cornstarch to break up lumps. Add 6 cups blueberries, water, and lemon juice.
- Set over medium heat and cook, stirring occasionally, until just starting to bubble and thickening. This will take about 10 minutes.
- Remove from heat and stir in reserved 1 cup blueberries and butter until butter is completely melted.
- Pour pie filling into jars, leaving ¼-inch space at the top. Screw on lids lightly and let cool to room temperature, then place in the refrigerator until ready to use. *For water bath canning, see notes below.
- Makes about 3 pints.
- To make this recipe for pantry storage, swap the cornstarch for ? cup ClearJel. Process in a water bath canner for 30 minutes.
- To make a pie, use 2 jars (4 cups) filling per 9-inch pie. Bake at 400°F for 50-60 minutes.