Blueberry Pie Filling Recipe


This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See my disclosure policy for details.

This easy homemade recipe for blueberry pie filling has the best fresh blueberry taste! It’s perfectly thickened and has just the right amount of sweetness. It’s a quick and easy recipe that tastes so much better than store-bought pie filling.

Blueberry Pie Filling

Without a doubt, this is the best, easiest, tastiest blueberry pie filling recipe ever! The blueberries are tender and juicy, it has the perfect amount of sweetness, and a hint of brightness from the fresh lemon.

It’s so delicious that it’s hard not to eat this homemade blueberry pie filling right off the spoon. You may even want to make extras if you have kiddos around that are going to want to eat spoonfuls of this easy blueberry pie filling.

No need to worry about runny pie filling with this recipe for blueberry pie filling. The filling thickens up perfectly so that you can slice a piece of your pie, pick it up, and transfer it, all while the filling stays in place on the crust.

Regardless of whether you’re in the heart of blueberry season with an abundance of fresh blueberries, or in the depth of winter using frozen blueberries, this recipe is a dream come true for blueberry pie lovers!

This recipe is incredibly simple to make, and it results in a topping that’s thick, flavorful, and brimming with juicy blueberries. It’s the perfect homemade filling for your next pie, cobbler, or crisp.

One of the things I love about this recipe is how versatile it is. You can use it in a traditional blueberry pie, top off a no bake blueberry cheesecake, or even swirl it into a vanilla pudding for a delicious twist. If you’re a breakfast lover like me, you can also use it as a topping for pancakes and biscuits, or mix it into your overnight oats for a fruity twist.


Water: Water is needed in the pie filling recipe because it helps to dissolve the sugar and cornstarch, which creates a smooth base for the filling.

Cornstarch: Cornstarch is the thickening agent in this recipe. It gives the pie filling that delicious, gooey consistency, which is what stops the filling from spilling out when you cut slices of the pie.

If you’re out of cornstarch, you can use flour as a thickening agent. Just remember that flour might give a slightly different texture, you may need to use a bit more flour, and it will likely have a cloudier appearance. If the clear, glossy quality of the pie filling is important to you, I’d recommend using cornstarch.

Blueberries: Blueberries provide a natural sweetness, fruity flavor, and a beautiful vibrant color. Fresh, ripe blueberries are the best, but if they’re out of season, frozen blueberries are a great alternative.

Granulated Sugar: This sweetens the filling and enhances the natural sweetness of the blueberries.

Lemon Juice and Zest: These give the pie filling a bright, fresh flavor that complements the sweetness of the blueberries and sugar perfectly.

The labeled ingredients for blueberry pie filling.

How to Make Blueberry Pie Filling

Mix the base: Mix together the water and cornstarch to make a slurry. Add the slurry and the sugar to the saucepan. Stir together to combine. (See the recipe card below for the full printable instructions.)

Add the blueberries: Add the blueberries to the saucepan and stir. Once you see bubbles, turn the heat down and let it simmer until the sauce has thickened and the blueberries have softened.

Adding lemon juice and zest to the blueberry mixture in a hot sauce pan, and then simmering.

Finish with zest: Finally, sprinkle in some lemon juice and lemon zest, stirring it through the filling.

Let it cool: Allow the filling to cool a bit before using it in your recipe. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.

Pouring the blueberry pie filling into a pie crust.

Pro Tips

  • Adjust as Needed: Taste your filling as you go. Remember, you can always add more sugar if it’s not sweet enough, a bit more cornstarch if it’s not thick enough, or a splash of cold water if it’s too thick.
  • Use Fresh Berries: While frozen blueberries can work in a pinch, fresh blueberries will always be more vibrant and flavorful. So, if it’s blueberry season, take advantage!
  • Cool Before Using: This is crucial. Allow your filling to cool before using it in a pie or any other dessert. It will thicken as it cools, making it easier to work with.
  • Experiment with Flavors: Don’t be afraid to add your own twist to the filling. A dash of cinnamon, a sprinkling of nutmeg, or even a splash of vanilla extract can add an extra layer of flavor to your blueberry pie filling. Have fun with it!

Storage and Reheating

You can make this blueberry pie filling ahead of time and store it in the fridge for up to a week. To reheat, just place it on the stove over low heat until it’s warm. 

An overhead image of a finished blueberry pie using our freshly made filling.

How Do You Thicken Berry Pie Filling?

Thickening berry pie filling is usually done using a thickening agent like cornstarch or flour. When mixed with water and heated, they help to create a syrupy texture that’s perfect for pie filling.

How Much Cornstarch To Thicken Fruit Pie Filling?

The amount of cornstarch required can vary depending on how much fruit you’re using and how juicy it is. A good rule of thumb is to start with a couple of tablespoons and adjust as needed.

A close up image a jar filled to the brim with blueberry pie filling.

Will Pie Filling Thicken As It Cools?

Yes, pie filling tends to thicken as it cools. The heat activates the thickening power of the cornstarch, but the filling will continue to set as it cools down.

What If My Pie Filling Is Too Runny?

If your pie filling is too runny, you can add more cornstarch to help thicken it up. Alternatively, you can cook it a bit longer to give more of the liquid a chance to evaporate.

Can I Use Frozen Blueberries?

Absolutely! Frozen blueberries are a fantastic substitute when fresh ones aren’t in season. Just remember to add them to your recipe straight from the freezer without thawing.

Delicious blueberry filling in a jar next to a small bowl of blueberries and half a lemon.

Can You Make Blueberry Pie Filling Ahead Of Time?

Yes, you can make blueberry pie filling ahead of time. It keeps well in the fridge for up to a week, making it perfect for planning ahead for Thanksgiving.

Can You Make Blueberry Pie Filling And Freeze It?

Definitely! Once your pie filling has cooled, place it in a freezer-safe container. It can be stored in the freezer for up to three months.

Can I Use This Filling for Other Desserts Besides Pie?

Definitely! This blueberry pie filling is super versatile. You can use it as a topping for pancakes, waffles, or yogurt. It also works great as a filling for cakes, muffins, or pastries. It’s also great in turnovers, tarts, or spread on toast. Feel free to get creative!

A close up image showing the blueberry filling texture on a spoon.

Keep In Touch

I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime

Pin this recipe for later!

A Pinterest pin image with a picture of blueberry pie filling with title text at the top.

Pie Recipes

If you like this recipe, be sure to check out all of our other pie recipes. Some reader favorites are:

Yield: 8 servings

BEST Homemade Blueberry Pie Filling Recipe

The best blueberry pie filling recipe.

This homemade blueberry pie filling has the best fresh blueberry taste! It’s perfectly thickened and has just the right amount of sweetness.

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 20 minutes
Total Time 30 minutes


  • 1/3 cup cold water
  • 3 Tablespoons cornstarch
  • 3 1/2 cups fresh blueberries, rinsed (see notes)
  • 1/2 cup granulated sugar
  • 1/2 teaspoon lemon zest (optional)
  • 1 1/2 teaspoons freshly squeezed lemon juice


  1. In a small bowl, mix the water and cornstarch together until smooth.
  2. Heat a medium saucepan over medium-low heat, add the cornstarch slurry to the pan along with the sugar and mix to combine. Add the blueberries to the pan and mix. Turn the heat up and bring to just a boil. Once you see bubbles, turn heat back down to medium-low and let it simmer until the sauce has thickened and the blueberries are softened (about 4 minutes). If the filling looks too thick, add a splash of cold water, mix it in, and allow the sauce to come to a simmer.
  3. Once the sauce has thickened, stir in the lemon juice and zest, and let the filling cool until warm but no longer hot.
  4. Use in a pie, on top of a cheesecake, on waffles, or on any dessert you like!


If you're making a deep pie, or if you like a very full pie with a lot of filling, I recommend doubling the ingredients and making a double batch. Even if there's leftovers they taste great on everything from toast, to pancakes, to ice cream!

Nutrition Information:

Serving Size:


Amount Per Serving: Calories: 98Total Fat: 0.2gCarbohydrates: 24.8gFiber: 1.6gSugar: 18.9gProtein: 0.5g

Nutrition information isn’t always accurate.


Tag @KeyToMyLime on Instagram so we can see your delicious meal!

I hope you enjoy making this quick and easy homemade blueberry pie filling as much as I do! Whether you’re making an old-fashioned blueberry pie or pancakes, this filling will take your dish to the next level. Enjoy!

The best blueberry pie filling recipe.

Leave a Comment

Skip to Recipe