Best 9 Blueberry Pie Filling Recipes

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Indulge in a symphony of flavors with our delectable blueberry pie filling recipes! These fillings, bursting with the essence of plump, juicy blueberries, will transform your pies into culinary masterpieces. From classic to unique flavor combinations, our recipes cater to every taste and occasion. Discover the secrets to creating a smooth, velvety texture and a vibrant blueberry filling that will leave your taste buds dancing. Whether you prefer a traditional filling bursting with blueberry goodness or a tangy twist with lemon zest, our recipes have got you covered. Prepare to embark on a delightful journey of baking bliss as you explore our collection of exceptional blueberry pie filling recipes.

Here are our top 9 tried and tested recipes!

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

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.

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

CANNED BLUEBERRY PIE FILLING



Canned Blueberry Pie Filling image

Make and share this Canned Blueberry Pie Filling recipe from Food.com.

Provided by southern chef in lo

Categories     Pie

Time 40m

Yield 5 quart jars

Number Of Ingredients 7

4 1/2 quarts blueberries
1/2 cup bottled lemon juice
1 lemon, rind of, cut into thin strips
1 teaspoon nutmeg
1 teaspoon mace
5 1/2 cups sugar
6 1/2 cups water

Steps:

  • Clean the blueberries carefully and drain.
  • Combine the lemon juice, lemon rind, nutmeg, mace, sugar, and water; cook until the mixture begins to boil.
  • Fold in the blueberries and cook 1 minute more.
  • Ladle mixture into hot jars. Release the air bubbles by running a knife along the side.
  • Clean the rims of the jars, seal, and process in a water bath for 30 minutes.

BLUEBERRY PIE FILLING COFFEE CAKE WITH SPICE TOPPING



Blueberry Pie Filling Coffee Cake With Spice Topping image

Make and share this Blueberry Pie Filling Coffee Cake With Spice Topping recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Breads

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 17

1/2 cup butter, room temperature (or use Crisco shortening)
1 cup sugar
2 large eggs
1/2 cup warm milk
1 tablespoon vanilla
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2-1 teaspoon cinnamon
1 (19 ounce) can blueberry pie filling
1/3 cup flour
1 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 cup sugar
4 tablespoons butter

Steps:

  • Set oven to 350 degrees.
  • Grease a 10-inch sprinform pan (or use an 11x7 or a 13x9-inch baking dish, the pan will be full for the 11x7-inch pan).
  • In a large bowl cream butter with sugar until fluffy.
  • Add in eggs and vanilla; beat until well combined.
  • In a small bowl mix together flour, baking powder, salt and cinnamon; add to the creamed mixture alternatley with warm milk.
  • Spread 2/3 of batter into the pan, then dollup tablespoonfuls of the pie filling all over top of the batter.
  • Dollup the remaining batter on top of the pie filling (it will look very uneven, that's fine!).
  • In a small bowl mix together the topping ingredients with your fingers, then sprinkle on top of cake.
  • Bake for about 45-50 minutes (for the springform pan) or until the cake tests done.
  • *Note* adjust baking times for the 13x9 or the 11x7-inch baking dish, also for the 11x7-inch place a baking sheet underneath to catch any spills.

Nutrition Facts : Calories 563, Fat 19.6, SaturatedFat 11.8, Cholesterol 94.4, Sodium 350.2, Carbohydrate 90.8, Fiber 3, Sugar 57, Protein 6.3

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

BLUEBERRY LAVENDER PIE FILLING FOR CANNING



Blueberry Lavender Pie Filling for Canning image

Enjoy a taste of summer in the middle of the winter with this easy canning recipe. The following is for one quart jar, which easily fills one pie. Multiply it to use as many berries as you can get your hands on. I also add fresh lavender flowers since I've got a great local lavender farm, but if you do, please be careful to use them sparingly as they can quickly overpower the berry taste. If you are unsure on how to use lavender, read up online first. *DO NOT SUBSTITUTE CLEAR JEL*! This is important. You probably won't find it at your local grocery store, but you can easily order it online. I found mine at a specialty candy and cake decorating store.

Provided by PDXChef

Categories     Dessert

Time 1h15m

Yield 1 quart, 8-12 serving(s)

Number Of Ingredients 6

5 cups blueberries
1/4 cup water
3/4 cup sugar
3 tablespoons Clear Jel
2 tablespoons lemon juice
1 teaspoon fresh lavender blossoms (optional)

Steps:

  • Please read up on proper canning practices before you begin this recipe. This is intended to be used with a water bath canner. Sterilize your jars, rings and lids while you prepare the filling.
  • Stem, wash and sort your berries well. Measure and set aside.
  • Measure the water, sugar, Clear Jel, lemon juice and lavender into a heavy pot and heat on medium high.
  • Stir or whisk vigorously to prevent lumps. Continuously stir so the mixture doesn't scorch onto the bottom. The mixture will start to thicken quickly. Boil for a minute.
  • Add the berries and stir to coat, cooking until the mixture returns to a boil. Boil for 5 minutes.
  • Carefully ladle the hot filling into your hot sterilized quart jars. Wipe the rims and place rubber sealed lids and rings onto your jars. Process in the water bath canner for 30 minutes.
  • Remove the jars from the canner and allow to cool slowly. Once they have cooled, the lids should seal and will not pop up. Remove the rings, wipe the jars, label and date and store in a cool, dark place for up to one year. Share with the people you love.

BLUEBERRY PIE-NO FILLING, JUST BLUEBERRIES



Blueberry Pie-No Filling, Just Blueberries image

I love to bake, and I love pies. But what I hate about pies is when people use filling. Therefore I never do! This pie is nothing but blueberries (besides sugar, flour, blah, blah, blah lol) and is absolutely delicious!

Provided by fame869

Categories     Pie

Time 1h15m

Yield 1 Pie, 8-12 serving(s)

Number Of Ingredients 7

1 pastry for double-crust pie
3/4 cup sugar
1/2 cup flour
1/2 teaspoon ground cinnamon
6 cups fresh blueberries
1 tablespoon lemon juice
1 tablespoon butter

Steps:

  • Heat oven to 425 degrees.
  • Make pie crust. Try using my 3 Ingredient Easy Oil Pie Crust.
  • In a large bowl, mix sugar, flour, and cinnamon. Stir in blueberries until coated. *If using Frozen up the sugar amount a little-I have found that frozen blueberries are a little more tart.
  • Spoon into pastry-lined pie pan, including the extra flour/sugar/cinnamon mix that didn't stick to blueberries.
  • Sprinkle with lemon juice. Cut up Butter and sprinkle over blueberry mixture.
  • Cover with top pastry, seal, flute and cut slits on top.
  • Sprinkle sugar on top of pasty for added look.
  • Cover rim of pastry with foil or metal crust ring, to prevent excessive browning.
  • Bake 30 minutes. Take off foil/crust ring and bake additional 15 minutes until all of pie is golden brown.
  • VERY SIMPLE! ENJOY!

CANNING BLUEBERRY PIE FILLING RECIPE - (4/5)



Canning Blueberry Pie Filling Recipe - (4/5) image

Provided by XrayKim

Number Of Ingredients 5

5 cups blueberries
3/4 cup sugar
3 tbsp Clear Jel (NOT Sure Jel)
1/4 cup water
2 tbsp lemon juice

Steps:

  • 1. Add the Clear Jel, sugar, water, and lemon juice to a large sauce pot. Bring the mixture to a boil while stirring constantly with a wooden spoon 2. Add the blueberries to the boiling mixture. Gently stir constantly. Once the jel comes back to a simmer the blueberry pie filling will thicken. Continue to cook the blueberry pie filling until it is thick and gooey. 4. Ladle the hot blueberry pie filling into a quart jar. Leave 1 inch headspace. Process in a boiling water canner for 30 minutes.

Tips:

  • Use fresh blueberries for the best flavor. Frozen blueberries can also be used, but they should be thawed and drained before using.
  • To prevent the pie filling from being too runny, use a combination of cornstarch and flour as a thickener. You can also add a small amount of tapioca flour or instant clear gel.
  • If you want a sweeter pie filling, add more sugar. You can also add a pinch of salt to help balance out the sweetness.
  • Be careful not to overcook the pie filling. The blueberries should be soft but still hold their shape.
  • Let the pie filling cool completely before using it. This will help to prevent the crust from becoming soggy.

Conclusion:

Blueberry pie filling is a delicious and versatile filling that can be used in a variety of desserts, including pies, tarts, and muffins. With a few simple ingredients and a little bit of time, you can easily make your own homemade blueberry pie filling. So next time you're in the mood for a sweet and satisfying treat, give this recipe a try.

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