This homemade Blueberry Pie Filling comes together in just a few minutes and it tastes so much better than the canned version. Use it to fill your favorite pie crust or spoon it over ice cream, waffles, cheesecake, yogurt, and more. Every bite is filled with the flavors of sweet and juicy blueberries.
Summer is my favorite pie season. Thanksgiving is the time of year everyone goes pie-crazy, and although I love a slice of Maple Pecan Pie, it’s summer pies that I really get excited about. Whether it’s Strawberry Cream Cheese Pie, Lemon Cream Pie, or a big slice of Blueberry Pie, there’s just something about a fruity summer pie that is so satisfying.
With this easy homemade Blueberry Pie Filling you can whip up a delicious blueberry pie anytime you want it.
How to make blueberry pie filling from scratch
If you’re looking for a blueberry pie filling that is ready to be spooned into your favorite pie crust, this is it. This recipe comes together on the stovetop with five ingredients. Here’s what you’ll need:
- Orange juice
- Lemon zest
Place the blueberries in a large saucepan. Whisk together the juice and cornstarch, then pour it over the blueberries. Add the sugar and lemon zest. Bring the mixture to a simmer, stirring frequently, and cook for 3-5 minutes. That’s it!
How to use blueberry pie filling
This filling does not need to be cooked in the oven in your pie crust. You’ll want to blind bake your pie crust (bake it with no filling) and then it allow the crust to cool. Once the crust and the pie filling are both cool you can spoon the filling into the baked crust. Chill the whole pie for several hours before serving.
- Allow plenty of time for the pie filling to cool completely before adding it to the crust.
- While cooking, be sure to scrape the bottom and edges of the saucepan regularly. As the mixture thickens it might stick and burn if you don’t stir it often.
- Stop cooking the pie filling before all of the blueberries have burst. This ensures that you have a nice balance of texture with bits of whole blueberries throughout.
- Note that the pie filling will thicken up a bit more as it cools.
Can you freeze blueberry pie filling?
Yes! Store in a tightly sealed freezer-safe container for up to four months. Thaw in the refrigerator overnight.
Blueberry Pie Filling
- 3 pints (6 cups) fresh blueberries
- ½ cup orange juice
- ⅓ cup cornstarch
- 1 cup granulated sugar*
- 1 teaspoon finely grated lemon zest
- Add blueberries to a large saucepan. Whisk together the orange juice and cornstarch then pour it over the blueberries. Add the sugar and lemon zest and stir a few times.
- Place the saucepan over medium-high heat and cook, stirring occasionally, until the mixture starts to simmer/bubble. Once simmering, reduce the heat to medium-low and cook stirring frequently while the mixture bubbles. I recommend using a rubber spatula to stir the mixture, scraping the bottom and edges of the pan. After about 4 minutes the mixture should be thickened and some of the blueberries will have burst. It will thicken a bit more as it cools.
- Remove from the heat and transfer to a large bowl to cool to room temperature. Once cooled to room temp you can add it to a prebaked pie crust or transfer it to the refrigerator.