Best 9 Homemade Blueberry Pie Filling Recipes

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Within the realm of culinary artistry, the homemade blueberry pie filling stands as a testament to the exquisite craftsmanship and delectable flavors that can be conjured up within the confines of one's own kitchen. This luscious concoction, brimming with plump, juicy blueberries, entices the palate with its sweet and tangy harmony, while its versatility allows it to be incorporated into a symphony of delectable desserts, from classic pies to rustic cobblers and delectable tarts.

Let's cook with our recipes!

BLUEBERRY PIE FILLING



Blueberry Pie Filling image

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.

Provided by Dina

Categories     condiments

Time 17m

Number Of Ingredients 5

3 1/2 cups fresh blueberries
1/2 cup granulated sugar
1 tsp cornstarch
2 tbsp water
1 tbsp lemon juice

Steps:

  • 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.

Nutrition Facts : Calories 87 kcal, Carbohydrate 22 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving

BLUEBERRY PIE FILLING RECIPE



Blueberry Pie Filling Recipe image

I'm going to show you how to make Blueberry Pie Filling, so you never have to buy it from the store again! You can use fresh or frozen berries - it's so easy!

Provided by Dorothy Kern

Categories     Dessert

Time 1h15m

Number Of Ingredients 6

2 cups (about 9 ounces) blueberries (see note)
¼ cup water
1/3 cup (67g) granulated sugar
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon lemon juice

Steps:

  • Place blueberries and ¼ cup water in a medium saucepan. Heat over medium-low heat and cook, stirring occasionally, until you notice some of the blueberries breaking down, about 3-5 minutes depending on how hot your stove is.
  • While they are cooking, mix the cornstarch, 1 tablespoon water and lemon juice in a small bowl and stir until smooth. Set aside.
  • Add the sugar and stir. Then stir the cornstarch slurry to make sure there are no lumps and stir it into the blueberries. Stir constantly until mixture thickens, just 1-2 minutes or so. Once the mixture bubbles it's done. Remove from the heat and transfer to a jar or bowl to cool.
  • Cover warm mixture so it doesn't form a skin and let come to room temperature, then chill if not using.
  • Store in an airtight container in the refrigerator for up to 1 week.
  • Use as directed in desired recipes, as a no-bake filling for pie or lush, or use it in a baked pie or danish. Follow the directions on the recipe you're using for baking instructions.

Nutrition Facts : ServingSize 1 serving, Calories 58 kcal, Carbohydrate 15 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 2 g

PERFECT BLUEBERRY PIE FILLING



Perfect Blueberry Pie Filling image

I love the the texture and flavor this technique produces in making blueberry filling. If you are tired of the overly processed and overly cornstarched taste of blueberry pie filling, give this a try. Method produces a "fresh blueberry" taste.

Provided by Pastryismybiz

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

2 pints blueberries (4 cups)
3/4 cup sugar
3 tablespoons cornstarch
3 tablespoons water
1 teaspoon lemon rind, grated
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons unsalted butter
1 egg, well beaten with
1 pinch salt, for egg washing top of pie
2 tablespoons sugar, for top of pie
2 individual pie crusts

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.

HOMEMADE BLUEBERRY PIE FILLING



Homemade Blueberry Pie Filling image

This recipe makes a tasty, not overly sweet or starchy, blueberry pie filling.

Provided by David Hodgdon

Categories     Desserts     Fillings     Fruit Fillings

Time 20m

Yield 8

Number Of Ingredients 7

3 pints fresh blueberries
¼ cup white sugar
1 ½ tablespoons cornstarch
1 teaspoon ground cinnamon
¼ cup water
2 tablespoons cold butter, cut into pieces
1 pint fresh blueberries

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.

Nutrition Facts : Calories 150.1 calories, Carbohydrate 31.8 g, Cholesterol 7.6 mg, Fat 3.4 g, Fiber 4.1 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 22.5 mg, Sugar 22.7 g

BLUEBERRY PIE FILLING



Blueberry Pie Filling image

The scent of blueberry pie bubbling away in the oven is comforting and familiar, especially in high summer, when pie baking can become a daily event. But just imagine that summery smell, and taste, in deepest winter. This pie filling, which uses cornstarch as a thickener, has a shelf life of about nine months, so the best of summer can be yours in the winter, too.

Provided by Cathy Barrow

Categories     dessert

Time 1h

Yield 2 quarts

Number Of Ingredients 6

1 cup sugar
1/2 cup cornstarch
Juice of two lemons
4 pints blueberries
1 teaspoon almond extract, optional
4 tablespoons Grand Marnier or other orange liqueur, optional

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.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 20 grams

FROZEN BLUEBERRY PIE FILLING



Frozen Blueberry Pie Filling image

This blueberry pie filling is made with frozen berries. Cover and store in the refrigerator.

Provided by sqq100

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 9

2 cups mashed frozen blueberries
6 tablespoons cold water, divided
¾ cup honey, or to taste
1 tablespoon fresh lemon juice
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons cornstarch
2 tablespoons tapioca flour
2 tablespoons arrowroot flour

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.

Nutrition Facts : Calories 139.6 calories, Carbohydrate 36.4 g, Fat 0.4 g, Fiber 1.5 g, Protein 0.5 g, Sodium 2.3 mg, Sugar 29.5 g

BLUEBERRY PIE WITH FROZEN BERRIES



Blueberry Pie with Frozen Berries image

Great pie made from frozen blueberries.

Provided by Cindy Nelson

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

5 cups frozen blueberries
1 cup white sugar
5 tablespoons cornstarch
1 teaspoon lemon juice
¼ teaspoon salt
2 ¼ cups all-purpose flour
¾ cup salted butter
½ teaspoon salt
6 tablespoons cold water, or more as needed
1 tablespoon salted butter, cut into small pieces
1 teaspoon salted butter, or as needed
¼ cup milk

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Put frozen blueberries in a pot along with sugar, cornstarch, lemon juice, and salt. Mix gently so that the blueberries will get covered with cornstarch; the cornstarch will help to thicken the pie filling. Cook over medium-high heat, stirring occasionally so it will not burn to the bottom, about 15 minutes.
  • While the pie filling is cooking, combine flour, 3/4 cup butter, and salt in a large mixing bowl. Mix with a fork until crumbles form. Slowly add cold water and mix until incorporated, adding more water as needed.
  • Divide dough into 2 equal pieces. Shape each piece into a ball. Roll out 1 dough ball with a rolling pin into a 10-inch circle. Transfer pie crust into a 9-inch pie dish. Trim the edge of the pie crust with scissors and crimp the rim with your fingertips and knuckles.
  • Remove pie filling from heat and pour into the pie crust. Sprinkle 1 tablespoon butter pieces on top of the filling; the butter will melt and make a thin surface over the filling that will help you weave the strips of crust for the lattice on top.
  • Roll the top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
  • Melt 1 teaspoon butter in milk by microwaving in a microwave-safe cup in 10-second intervals. Brush over the top of the pie to get a nice golden brown crust.
  • Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

Nutrition Facts : Calories 467 calories, Carbohydrate 68.6 g, Cholesterol 51.5 mg, Fat 20.3 g, Fiber 3.6 g, Protein 4.5 g, SaturatedFat 12.4 g, Sodium 360 mg, Sugar 33.6 g

CONTEST-WINNING FRESH BLUEBERRY PIE



Contest-Winning Fresh Blueberry Pie image

I've been making this blueberry pie recipe for decades since the ingredients for the filling are readily available in Michigan. Nothing says summer like a piece of fresh blueberry pie! -Linda Kernan, Mason, Michigan

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 8

1 sheet refrigerated pie crust
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 tablespoon butter
1 tablespoon lemon juice

Steps:

  • Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Line crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack., In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into crust. Refrigerate until serving.

Nutrition Facts : Calories 269 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 150mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.

BLUEBERRY PIE



Blueberry Pie image

This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top.

Provided by ASHESP

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 7

¾ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
½ teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
  • Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
  • Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 52.6 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 317.7 mg, Sugar 26 g

Tips:

  • For the best flavor, use fresh blueberries. If using frozen blueberries, thaw them completely before using.
  • If you don't have a lemon on hand, you can use 1/2 teaspoon of lemon juice.
  • You can add a pinch of ground cinnamon or nutmeg to the filling for extra flavor.
  • If you want a thicker filling, add 1 tablespoon of cornstarch to the sugar before mixing it with the berries.
  • Don't overcook the filling. It should be thick and bubbly, but not too thick or the berries will start to break down.

Conclusion:

Blueberry pie is a classic summer dessert that is enjoyed by people of all ages. The sweet and tart flavor of the blueberries is a perfect complement to the flaky crust. This homemade blueberry pie filling recipe is easy to make and can be used in a variety of pies, tarts, and other desserts. Whether you're a seasoned baker or just starting out, this recipe is sure to become a favorite.

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