Best 9 Blueberry Pie Filling Recipes

HOMEMADE BLUEBERRY PIE FILLING

Steps:

• Cook and stir 3 pints blueberries, sugar, cornstarch, and cinnamon in a saucepan with water over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes. Remove saucepan from heat and add butter and remaining 1 pint blueberries; stir gently so blueberries stay whole. Allow to cool.

PERFECT BLUEBERRY PIE FILLING

Steps:

• Combine 1 cup berries with 3/4 cup sugar in pan.
• Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
• Combine cornstarch and water in bowl.
• Add to pan with blueberries.
• Cook over medium heat until mixture comes to full boil and is clear and thick.
• Pour hot mixture into large bowl.Cool until warm.
• Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter.
• Let cool before adding to pie crust.
• Add top crust and brush with egg wash, sprinkle with sugar.
• Preheat oven to 400°F but reduce heat to 375°F when you put pie in oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if edges are getting too brown.
• This technique works for any delicate fruit such as raspberries or strawberries.

FROZEN BLUEBERRY PIE FILLING

Steps:

• Combine mashed blueberries with 2 tablespoons of cold water in a saucepan over low heat. Heat until boiling, stirring to avoid sticking. Stir in honey, lemon juice, cinnamon, and nutmeg.
• Mix remaining 4 tablespoons cold water with cornstarch, tapioca flour, and arrowroot flour to form an even, milky solution with no lumps. Add this slowly to boiling berry mixture while stirring evenly. Remove from heat and let cool.

CANNED BLUEBERRY PIE FILLING

Steps:

• Clean the blueberries carefully and drain.
• Combine the lemon juice, lemon rind, nutmeg, mace, sugar, and water; cook until the mixture begins to boil.
• Fold in the blueberries and cook 1 minute more.
• Ladle mixture into hot jars. Release the air bubbles by running a knife along the side.
• Clean the rims of the jars, seal, and process in a water bath for 30 minutes.

BLUEBERRY PIE FILLING COFFEE CAKE WITH SPICE TOPPING

Steps:

• Set oven to 350 degrees.
• Grease a 10-inch sprinform pan (or use an 11x7 or a 13x9-inch baking dish, the pan will be full for the 11x7-inch pan).
• In a large bowl cream butter with sugar until fluffy.
• Add in eggs and vanilla; beat until well combined.
• In a small bowl mix together flour, baking powder, salt and cinnamon; add to the creamed mixture alternatley with warm milk.
• Spread 2/3 of batter into the pan, then dollup tablespoonfuls of the pie filling all over top of the batter.
• Dollup the remaining batter on top of the pie filling (it will look very uneven, that's fine!).
• In a small bowl mix together the topping ingredients with your fingers, then sprinkle on top of cake.
• Bake for about 45-50 minutes (for the springform pan) or until the cake tests done.
• *Note* adjust baking times for the 13x9 or the 11x7-inch baking dish, also for the 11x7-inch place a baking sheet underneath to catch any spills.

BLUEBERRY PIE FILLING

Steps:

• Fit a large pot with a rack, or line with a folded kitchen towel. Fill 2/3 with water and bring to a boil. Add 2 one-quart canning jars and boil for 10 minutes. Jars may be left in the warm water in the pot until ready to be filled. (Alternatively, you can sterilize jars by running them through a dishwasher cycle, leaving them there until ready to fill.)
• Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add lids to soften their rubber gaskets. Rings and lids may be left in the water until jars are filled.
• In a large heavy pot, combine 1 cup water with sugar, cornstarch and lemon juice, and whisk until smooth. Bring to a boil and add berries; the mixture will look gloppy. Smash some of the berries with a potato masher or the back of a spoon. Return mixture to a boil for 1 minute. Add extract and liqueur, if using, and stir well.
• Remove warm jars from pot and bring water back to a boil. Ladle hot filling into jars just up to the base of the neck, leaving 1 inch at the top. Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars back into the pot of boiling water. The water should cover the jars; if not, add more. Boil jars for 30 minutes. Transfer jars to a folded towel and allow to cool for 12 hours; you should hear them making a pinging sound as they seal.
• Test the seals by removing rings and lifting jars by the flat lid. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. (Rings and jars may be reused, but a new flat lid must be used each time jars are processed.) To reprocess, reheat filling to boiling point (as in Step 3), then continue as before.

BLUEBERRY LAVENDER PIE FILLING FOR CANNING

Steps:

• Please read up on proper canning practices before you begin this recipe. This is intended to be used with a water bath canner. Sterilize your jars, rings and lids while you prepare the filling.
• Stem, wash and sort your berries well. Measure and set aside.
• Measure the water, sugar, Clear Jel, lemon juice and lavender into a heavy pot and heat on medium high.
• Stir or whisk vigorously to prevent lumps. Continuously stir so the mixture doesn't scorch onto the bottom. The mixture will start to thicken quickly. Boil for a minute.
• Add the berries and stir to coat, cooking until the mixture returns to a boil. Boil for 5 minutes.
• Carefully ladle the hot filling into your hot sterilized quart jars. Wipe the rims and place rubber sealed lids and rings onto your jars. Process in the water bath canner for 30 minutes.
• Remove the jars from the canner and allow to cool slowly. Once they have cooled, the lids should seal and will not pop up. Remove the rings, wipe the jars, label and date and store in a cool, dark place for up to one year. Share with the people you love.

BLUEBERRY PIE-NO FILLING, JUST BLUEBERRIES

Steps:

• Heat oven to 425 degrees.
• Make pie crust. Try using my 3 Ingredient Easy Oil Pie Crust.
• In a large bowl, mix sugar, flour, and cinnamon. Stir in blueberries until coated. *If using Frozen up the sugar amount a little-I have found that frozen blueberries are a little more tart.
• Spoon into pastry-lined pie pan, including the extra flour/sugar/cinnamon mix that didn't stick to blueberries.
• Sprinkle with lemon juice. Cut up Butter and sprinkle over blueberry mixture.
• Cover with top pastry, seal, flute and cut slits on top.
• Sprinkle sugar on top of pasty for added look.
• Cover rim of pastry with foil or metal crust ring, to prevent excessive browning.
• Bake 30 minutes. Take off foil/crust ring and bake additional 15 minutes until all of pie is golden brown.
• VERY SIMPLE! ENJOY!

CANNING BLUEBERRY PIE FILLING RECIPE - (4/5)

Steps:

• 1. Add the Clear Jel, sugar, water, and lemon juice to a large sauce pot. Bring the mixture to a boil while stirring constantly with a wooden spoon 2. Add the blueberries to the boiling mixture. Gently stir constantly. Once the jel comes back to a simmer the blueberry pie filling will thicken. Continue to cook the blueberry pie filling until it is thick and gooey. 4. Ladle the hot blueberry pie filling into a quart jar. Leave 1 inch headspace. Process in a boiling water canner for 30 minutes.