Blueberry Pie Filling

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

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings makes approximately 4 cups

Calories 180kcal

Author Allison - Celebrating Sweets

Ingredients

3 pints (6 cups) fresh blueberries
½ cup orange juice
⅓ cup cornstarch
1 cup granulated sugar*
1 teaspoon finely grated lemon zest

Instructions

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.

Notes

*Sugar can be reduced to ¾ cup if your blueberries are really sweet.

Nutrition