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Homemade Blueberry Pie Filling

Blueberry Pie Filling

iamwinfred
This blueberry pie filling is the one recipe I reach for anytime I want that thick, glossy, jammy topping without committing to a whole pie. It comes together on the stovetop in about fifteen minutes with fresh or frozen blueberries, a little sugar, and a touch of cornstarch. Perfect for beginner bakers and versatile enough for pies, cheesecakes, pancakes, and more.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Sauce
Cuisine American
Servings 3 cups
Calories 85 kcal

Equipment

  • Heavy-bottomed saucepan Distributes heat evenly
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Citrus zester
  • Small mixing bowl For cornstarch slurry
  • Glass jars with airtight lids For storage (optional)
  • Citrus juicer Optional

Ingredients
  

  • 4 cups blueberries fresh, rinsed and dried (frozen works too, no need to thaw)
  • 2/3 cup granulated sugar adjust depending on how sweet your berries are
  • 3 tablespoons cornstarch
  • 1/3 cup cold water
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter optional, for a glossy finish

Instructions
 

  • In a small bowl, whisk together the cold water and cornstarch until completely smooth with no lumps. Set aside.
  • Add the blueberries, sugar, lemon juice, lemon zest, and salt to a heavy bottomed saucepan. Set burner to medium heat and stir gently. Cook for 4-5 minutes, stirring occasionally, until berries release their juices and become bubbly.
  • Stir the cornstarch slurry again, then pour it into the bubbling blueberry mixture. Stir constantly for 2-3 minutes as the mixture thickens and becomes glossy.
  • Remove from heat once thick and glossy. Stir in butter, if using, until melted. Taste and add extra lemon juice if needed.
  • Let cool in the saucepan for 10 minutes, then transfer to a bowl or jar. Cool completely at room temperature before using. Filling will continue to thicken as it cools.

Notes

  • Always whisk the cornstarch slurry again right before adding it, since it settles fast.
  • Use a mix of fresh and frozen berries if that is what you have on hand, it works fine.
  • Do not skip the lemon juice, it keeps the filling from tasting flat or one dimensional.
  • Cook just until glossy and thick, overcooking can break down the berries too much.
  • Let the filling cool completely before using it in a pie or cheesecake to prevent a soggy crust.
  • For a mixed berry version, swap half the blueberries for blackberries or raspberries.
  • For a spiced version, add a pinch of cinnamon or a dash of nutmeg while cooking.
  • For a boozy version, stir in a splash of bourbon or amaretto after removing from heat.
  • Store in the refrigerator for up to 1 week or freeze for up to 3 months.
  • Reheat gently in a saucepan over low heat or in the microwave in 20-second bursts.

Nutrition

Serving: 1servingCalories: 85kcalCarbohydrates: 21gProtein: 0.5gFat: 0.5gSaturated Fat: 0.3gCholesterol: 1mgSodium: 40mgPotassium: 45mgFiber: 1gSugar: 17gVitamin A: 1IUVitamin C: 8mgCalcium: 1mgIron: 2mg
Keyword blueberry pie filling, fruit pie filling, homemade blueberry filling
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