This make-ahead blueberry pie filling is mind blowingly good and the best part is that it only requires 4 simple ingredients to make. You can make the pie filling with either fresh or frozen blueberries; you’ll find a recipe for each option below (complete with a bonus recipe for making an incredibly good blueberry pie from scratch).

Table of Contents

How to Make Blueberry Pie Filling

You’ll be able to use this homemade blueberry pie filling for making yummy pies, pastries and so much more (or if you’re looking for another flavor, take a look at these mini strawberry rhubarb pies):

  1. Prepare the cornstarch mixture. Add the cornstarch and 2 tablespoons of water to a small bowl and stir to combine.
  2. Add the ingredients to a pot. Add the fresh blueberries, cornstarch mixture, lemon juice and granulated sugar to a pot.
  3. Stir. Stir to combine.
  4. Cook. Cook the mixture over medium heat for 15 minutes (or until the filling reaches desired consistency), stirring occasionally.
  5. Cool. Remove the filling from the heat and allow it to cool completely.
  6. Store. Store the blueberry pie filling in an airtight jar until ready to use.
Blueberry Pie Filling
Blueberry Pie Filling
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How to Make Blueberry Pie Filling with Frozen Blueberries

You can also make a blueberry pie filling with frozen blueberries; follow these simple instructions for making a full blown blueberry pie with frozen berries:

  1. Preheat the oven. Preheat your oven to 425℉.
  2. Prepare the pie filling. Add the frozen blueberries, cornstarch, lemon juice and granulated sugar to a pot.
  3. Stir. Stir to combine.
  4. Cook. Cook the mixture over medium heat for 15 minutes (or until the filling reaches desired consistency), stirring occasionally.
  5. Prepare the pie crust dough. Add 2 cups of all-purpose flour, ¾ cup of softened butter and ½ teaspoon of salt to a bowl and mix with a fork until it forms into a crumble mixture.
  6. Add water. Slowly add cold water and mix until incorporated.
  7. Prepare the crust for baking. Divide the dough into 2 equal pieces and shape into balls. Roll the first ball into a 10 inch circle and transfer to a 9 inch pie dish.
  8. Add the pie filling. Pour the warm blueberry filling over top of the pie crust.
  9. Finish it off. Roll the other ball into a 10 inch circle and then cut into ½ inch strips. Add the strips in a criss-cross pattern over top of the pie filling.
  10. Bake. Bake the pie in the preheated oven for 30 minutes (or until golden brown and bubbly).
  11. Cool. Remove the blueberry pie from the oven and allow it to cool slightly before serving.
Blueberry Pie Filling
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How to Store Blueberry Pie Filling

For best results, use fresh blueberry pie filling in your recipes. This is to preserve the natural sweetness and acidity of the blueberries, while also ensuring that you’re getting the most flavor out of your blueberries. With that aside, it’s completely understandable if you make a little too much blueberry pie filling for one recipe, especially when blueberries are in season.

In case you have some extra blueberry pie filling, simply transfer it to a freezer-safe container and store it for up to 1 to 2 months.

Blueberry Pie Filling
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How to Use Frozen Blueberry Pie Filling

Once you’re ready to use the pie filling again, simply leave it out to thaw for 4-6 hours at room temperature. Once it has completely thawed, simply mix the pie filling well to ensure that it’s well incorporated again and there is no excess liquid sitting on top.

You may also like these incredible mini strawberry rhubarb crisps with cinnamon sugar crumble: https://nurturedhomes.com/strawberry-rhubarb-crisp

Make-Ahead Blueberry Pie Filling

This homemade blueberry pie filling is so heavenly (and can be made ahead of time!). The perfect recipe when you don't have the time to make it completely from scratch.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8

Ingredients 

  • 3 ½ cups fresh blueberries
  • ½ cup granulated sugar
  • 1 tsp cornstarch
  • 1 tbsp lemon juice

Instructions 

  • In a small bowl add the cornstarch and 2 tablespoons of water and stir to combine. 
  • Add the blueberries, cornstarch mixture, lemon juice and sugar to a pot. 
  • Stir to combine.
  • Cook over medium heat for 15 minutes, stirring occasionally or until the filling reaches desired consistency.
  • Remove from the heat and allow to cool completely. 
  • Store the filling in an airtight jar.

Nutrition

Calories: 86kcalCarbohydrates: 22gProtein: 0.5gFat: 0.3gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 1mgPotassium: 52mgFiber: 2gSugar: 19gVitamin A: 35IUVitamin C: 7mgCalcium: 4mgIron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Leave a comment and review below!

Emma Kelly

Lover of smoosh faced dogs, cooking (of all kinds), spending as much time as I can in the garden (especially with homegrown veg and cut flowers), and diy’ing everything! Make sure to follow me on Pinterest for more easy meals, (mostly) healthy desserts and crave-worthy snacks. Learn more about me here.

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