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Blueberry Pie Filling in a glass jar with a gold spoon.
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5 from 3 votes

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 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 10 makes approximately 4 cups
Calories 180kcal


  • 3 pints (6 cups) fresh blueberries
  • ½ cup orange juice
  • 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.


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


Calories: 180kcal | Carbohydrates: 46g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 135mg | Fiber: 3g | Sugar: 35g | Vitamin A: 102IU | Vitamin C: 20mg | Calcium: 10mg | Iron: 1mg