blueberry pie filling

This blueberry pie filling recipe is super tasty and so easy to make. All you need is four simple ingredients to make the BEST blueberry pie filling.&nbsp;

Blueberry Pie Filling

blueberries

sugar

cornstarch

water

lemon juice

In a saucepan, add 3 1/2 cups fresh blueberries, 1/2 cup granulated sugar, 1 teaspoon cornstarch, 2 tablespoons water, and 1 tablespoon lemon juice. Stir just to combine.

Cook the blueberries over medium-low heat for about 10-15 minutes or until it begins to thicken. Remove it from heat and let it cool down. Store in airtight glass jars.

Use this Blueberry Pie Filling to top pies, cheesecakes, pancakes or waffles! It&#039;s delicious on ice cream too.

Homemade Blueberry Pie Filling

In a heavy, medium saucepan. Whisk together the cornstarch and sugar until there are no cornstarch lumps. Add the water, blueberries, and lemon juice.

Cook over medium heat, stirring frequently until thick. Remove from heat and cool. Use as desired. It stores tightly covered in the fridge for one week.

Homemade Blueberry pie is a comforting, traditional, summertime favorite. It is hard to resist juicy blueberries topped with a flaky lattice pie crust and a cold scoop of vanilla ice cream or fresh whipped cream.

Blueberry Pie Recipe With Frozen Blueberries

cinnamon

salt

lemon

pie crusts (not frozen)

egg egg wash

Roll the bottom pie crust into a 9-inch...

Roll the bottom pie crust into a 9-inch glass or ceramic pie pan and poke small holes (with a fork) in the center and around the edge and set aside.

In a large bowl add the blueberries, sugar,...

In a large bowl add the blueberries, sugar, cornstarch, ground cinnamon, salt, lemon zest, and lemon juice and mix well.

Pour the blueberry pie filling into the crust...

Pour the blueberry pie filling into the crust making sure the cornstarch is spread throughout.

Roll the top crust out on the counter...

Roll the top crust out on the counter and cut the crust into at least 10 strips.

Lay five of the pie dough strips over...

Lay five of the pie dough strips over the top of the pie, spacing out each one (running east and west).

Fold back two east and west strips and...

Fold back two east and west strips and lay a strip down the middle, going the opposite direction (north and south). Replace the two strips.

Fold back the other three strips (east and...

Fold back the other three strips (east and west) and place another strip on the pie going north and south and continue this until the pie has five pieces going in each direction.

Crimp off the ends of the pie strips...

Crimp off the ends of the pie strips and press against the edge of the crust.

Add the egg to a small bowl and...

Add the egg to a small bowl and beat. Brush the egg on top of the lattice crust. Optional: sprinkle some sugar on top of the lattice crust.

Place the pie on a cookie sheet, cover...

Place the pie on a cookie sheet, cover it with a pie shield, and bake for 15 minutes.

After 15 minutes, reduce the heat to 375-degrees...

After 15 minutes, reduce the heat to 375-degrees and bake for 50-60 minutes, or until the blueberry juices are bubbling up through the lattice, or over the edge of the pie.

Let the pie set up at room temp...

Let the pie set up at room temp for at least three hours.

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A popular flavor for summer, this Blueberry Pie Filling is the perfect recipe to make your own pie, top desserts or to use as a sauce!

cornstarch ((arrowroot works as well))

blueberries, (fresh

vanilla extract

Mix together the sugar and cornstarch in a medium sized saucepan until well combined.

Add in the blueberries, water, lemon juice and vanilla extract to the saucepan and stir.

Cook the blueberry mixture over medium to medium-high heat, stirring often, until the liquid has reduced and thickened to your desired consistency. The nature should be gently bubbling continuously.

Remove from the heat and allow to fully cool before storing or using for a recipe. Enjoy!

A thick and juicy blueberry pie filling is essential to a great blueberry pie. Learn the basics for a perfect blueberry pie filling that works every time.

apple

tsp lemon zest

tsp lemon juice

TB butter

Cook

Cook: Place 3 cups of berries in a saucepan and set over medium heat. Mash berries several times to release juices. Continue cooking, stirring often and occasionally mashing, until half of the berries have broken down. Mixture should be thickened and reduced to 1 1/2 cups, about 8 min. Let cool slightly.

Combine

Combine: Place grated apple in a clean cloth and wring to dry. Transfer apples to large bowl and add cooked berries, the remaining uncooked berries, lemon zest, lemon juice, sugar, cornstarch, cinnamon, and salt. Toss to combine.

Fill

Fill: When ready to use, use rubber spatula to transfer filling into pie shell, scattering butter pieces on top of filling, prior to sealing with upper pie dough. 

Make the best blueberry pie filling with frozen berries. It is a super-fast recipe that you can use in your pies, turnovers, cake, etc.

Blueberry Pie Filling With Frozen Berries

arrowroot

Take a small bowl, add the water and...

Take a small bowl, add the water and arrowroot. Stir to combine until no lumps are visible set it aside

Now take a medium saucepan and add the...

Now take a medium saucepan and add the frozen berries, sugar, lemon juice, and the arrowroot water mixture

Put the pan on a medium-hot stove and...

Put the pan on a medium-hot stove and stir the berries regularly so the berries thaw and the arrowroot dissolves

The berries get shiny and break apart a...

The berries get shiny and break apart a little bit. Let the sauce simmer so it can thicken

This takes about 5 minutes. If the sauce...

This takes about 5 minutes. If the sauce is too thick you can add some additional water

When you have a thick, jam-like sauce take...

When you have a thick, jam-like sauce take the pan off the stove and let it cool

Your filling is ready for use

Blueberry Lemon Cream Pie is an ultra-creamy no-bake pie made with a lemon cheesecake filling and homemade blueberry topping, all in a graham cracker crust.

Blueberry Lemon Cream Pie

graham cracker crumbs, (about 10-12 graham cracker sheets, crushed)

(1 stick / 113 g) unsalted butter, (melted)

½ cups (518 g) fresh blueberries, (divided)

(50 g) granulated sugar

brown sugar

lemon zest

blocks (8 ounces each) cream cheese, (room temperature)

(125 g) confectioners' sugar

kosher salt

½ cups (180 g) whipped topping

Combine graham crackers with butter.

In a small bowl, combine graham cracker crumbs and melted butter. Make sure to get every crumb coated with butter.

Press crumbs into pie plate.

Pour the crumbs into a 9-inch pie pan, pressing it into the bottom and up the sides. Set aside.

Crust

Make blueberry topping. Heat blueberries, sugar, and brown sugar.

In a medium saucepan over medium heat, add 2 cups of blueberries, sugar, and brown sugar. Mix until the sugar is dissolved. Blueberries will start to pop as they heat, this is normal.

Whisk together cornstarch and water.

In a small bowl, whisk together the cornstarch and water until the cornstarch is dissolved.

Pour cornstarch mixture into blueberries.

Pour the cornstarch mixture into the blueberries and stir until thickened.

Stir in lemon zest.

Remove from heat. Fold in the remaining blueberries.

Remove from heat and fold in the remaining blueberries.

Transfer blueberry mixture to the refrigerator to chill.

Pour the blueberry mixture into a separate bowl. Allow it to cool a few minutes before transferring the bowl to the refrigerator to chill as you make the filling. This will make about 2 cups.

Blueberry Topping

Make pie filling. Beat cream cheese until light and fluffy.

In a large bowl, beat the cream cheese until it is light and fluffy.

Add sugar, lemon juice, lemon zest, and salt.

Add in the confectioner&#39;s sugar, lemon juice, lemon zest, and salt. Beat until everything is combined.

Fold in whipped topping.

Gently fold in the whipped topping. This will make about 3 ½ cups of filling.

Lemon Cream Pie Filling

Assemble pie. Pour filling into pie crust.

Pour the filling mixture into the prepared pie crust.

Top with blueberry topping.

Chill pie in the refrigerator.

Chill the cream pie in the refrigerator for about 2 hours, or until set. Serve chilled.

Assembly

A Homemade Blueberry Pie Filling recipe for fresh or frozen blueberries. Great for ice cream or cheesecake toppings, pancakes and waffles, or of course, pie! 

blueberries (approx. 800 g)

water (236 mL)

granulated white sugar (116 g)

Tablespoons lemon juice (about 1/2 lemon) (30 mL)

Tablespoons corn starch (40 g)

vanilla

Wash blueberries carefully. If using frozen, at least partially thaw before using.

In medium size saucepan, combine blueberries, water, sugar, lemon juice, corn starch, and salt. Cook over medium heat until mixture comes to a gentle boil, about 5 minutes, only stirring occasionally. Mixing too much will crush the blueberries as they cook.

After pie filling has come to a gentle boil and has thickened, remove from heat and stir in vanilla and lemon zest gently. Allow to cool for 15-20 minutes before using as a topping.

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Top 8 blueberry pie filling recipes from across the web

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Top Tags

Blueberry Pie Filling

Homemade Blueberry Pie Filling

Blueberry Pie Recipe With Frozen Bl...

Blueberry Pie Filling

Blueberry Pie Filling

Blueberry Pie Filling With Frozen B...

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Homemade Blueberry Pie Filling

The most viewed blueberry pie filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine