Buy Now → Blueberry Pie Filling
Blueberry Pie Filling is super easy to make at home and perfect to have on hand or stored away in the freezer for whenever you need it. This recipe is perfect for pies, pastries desserts, or any other sweet treat that calls for blueberry pie filling.
- Prep Time: 00:05
- Macerating Time: 00:15
- Cook Time: 00:10
- Total Time: 00:30
- Yield: about 2 pints
- Category: Pie Filling
Ingredients
- 6 cups (780 grams) frozen wild blueberries (see note about fresh)
- ⅔ cup (140 grams) granulated sugar
- ¼ cup (35 grams) cornstarch
- Pinch coarse kosher salt
- 2 strips lemon zest
- 1 large cinnamon stick (or 2 small)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract (optional)
- 2 tablespoons unsalted butter (optional)
Instructions
- In a large pot, combine together blueberries, sugar, cornstarch, salt, lemon zest and cinnamon sticks. Add in the lemon juice, stir together and let the mixture macerate at room temperature for about 10-15 minutes, or until the sugar has dissolved.
- Turn the heat to medium and begin to cook the blueberries, stirring frequently to make sure it cooks evenly. Continue cooking until the mixture has thickened and is bubbling throughout, about 7-10 minutes.
- Remove from heat, then discard the lemon zest and cinnamon stick. Stir in the vanilla and butter.
- Let the blueberry filling cool completely, and then transfer to storage containers or use as desired.
- Store in the refrigerator for up to 5-7 days. Or in the freezer, for up to six months.
Equipment
Buy Now → Notes
If you're using fresh blueberries instead of frozen, you'll need to add a bit of extra liquid to the mixture. Blueberry juice is the best option if you can find it. Otherwise, any all-fruit juice like cherry or cranberry will work well. Fresh orange juice is also a good choice and adds a nice citrus note alongside the lemon juice in the recipe. If you don't have juice on hand, water can be used in a pinch, but the flavor won’t be as complex.
To get a strip of lemon zest, use a vegetable peeler to remove it from the lemon. Just be sure to get only the yellow part and not the bitter white pith. Alternatively, 1 teaspoon of finely grated zest can be used instead.
Looking to turn this into a pie? Check out this guide How to Bake a Double Crust Pie for some baking tips.
The butter is optional, but it adds a subtle richness to the filling.
Find it online: https://everydaypie.com/blueberry-pie-filling/