I use this Blueberry Pie Filling recipe every summer, and it never lets me down. It’s thick, juicy, and packed with real blueberry flavor and results in the best blueberry pie.
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Amy’s Notes
This blueberry pie filling recipe is everything I want in a fruit pie. It’s thick, juicy, and bursting with fresh flavor. Here’s why I always come back to this recipe:
- Balanced and Bright: The combination of sweet blueberries, a hint of lemon, and just enough sugar makes each bite pop with flavor. It’s sweet, slightly tangy, and never flat.
- No Runny Pies: Cooking down half the berries and adding grated apple helps the filling set beautifully every time. I don’t have to worry about soggy crust or soupy slices. It’s beautiful, like my Fresh Strawberry Pie.
- Naturally Thickened: Grated Granny Smith apple brings pectin to the mix, helping thicken the filling without needing too much cornstarch. It adds a subtle tartness I love, like with my Dutch Apple Pie.
- Make Ahead Friendly: I can prep the filling in advance, let it chill, and it’s ready to go when it’s pie time.
- Versatile Beyond Pie: I’ve spooned this over vanilla ice cream, layered it into yogurt parfaits, and even used it to fill mini hand pies. It’s even great in my Winning Apple Pie Bars.
Key Recipe Ingredients
- Fresh Blueberries – Sweet, juicy blueberries are the star of the filling, with half cooked down for thickness and the rest left whole for texture and burst-in-your-mouth flavor.
- Granny Smith Apple – Grated and wrung dry, this tart apple adds natural pectin to help thicken the filling while balancing the sweetness with a hint of tang.
- Lemon Zest & Juice – Fresh lemon brightens the flavor and enhances the berries, adding just the right amount of acidity to balance the sweetness.
- Cornstarch – This gluten-free thickener ensures the filling sets up nicely, creating that perfect sliceable texture without becoming runny.
- Salted Butter – Scattered over the filling before baking, butter adds richness and helps create a glossy, luscious finish.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Berry Swap: Who doesn’t love a classic blueberry dessert? But if you have some other berries on hand, feel free to use those instead. We highly recommend using fresh over frozen berries.
- Apple Swap: Granny Smith apples are tart and full of pectin, but you can also use Honeycrisp or Braeburn for a slightly sweeter result. Be sure to wring out grated apples to avoid excess liquid.
- Sweetener Variations: Granulated sugar is traditional, but you can use coconut sugar or a mix of brown and white sugar for added depth. Adjust to taste based on how sweet your berries are.
Step-By-Step Recipe Instructions
- Cook half the blueberries.
- Combine the rest of the filling in a bowl.
- Mix everything to combine.
- Spoon into pie shell, scatter butter pies on top, and bake.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Make Entirely Ahead: You can fully prepare the blueberry pie filling recipe in advance. Once cooled, transfer it to an airtight container, cover tightly, and refrigerate for up to two days.
Blueberry Pie Filling Recipe
A thick and juicy blueberry pie filling is essential to a great blueberry pie. Learn the basics for a perfect blueberry pie filling that works every time.
Servings 8
Calories 292kcal
Ingredients
- 6 cups fresh blueberries divided
- 1 granny smith apple peeled and grated on large holes of a grater
- 2 teaspoons lemon zest freshly grated
- 2 teaspoons lemon juice freshly squeezed
- ¾ cups sugar
- 2 tablespoons cornstarch
- ½ teaspoon cinnamon
- pinch salt
- 2 tablespoons salted butter cut into 1/4 in pieces
Instructions
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Place 3 cups of berries in a saucepan and set over medium heat. Mash berries several times to release juices. Continue cooking, stirring often and occasionally mashing, until half of the berries have broken down. Mixture should be thickened and reduced to 1 1/2 cups, about 8 min. Let cool slightly.
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Place grated apple in a clean cloth and wring to dry. Transfer apples to large bowl and add cooked berries, the remaining uncooked berries, lemon zest, lemon juice, sugar, cornstarch, cinnamon, and salt. Toss to combine.
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When ready to use, use rubber spatula to transfer filling into pie shell, scattering butter pieces on top of filling, prior to sealing with upper pie dough.
Notes
- Start with ripe, sweet fresh blueberries for the best flavor and texture. Fresh berries hold their shape and give the filling a rich, juicy consistency.
- Cook only half of the blueberries first to create a thick, flavorful base. Mixing in the remaining whole berries later gives your pie a beautiful texture with bursts of juicy fruit.
- Grate a tart Granny Smith apple and wring it dry with a clean cloth to remove excess moisture. The apple adds natural pectin to help thicken the filling without affecting the flavor.
- Use freshly squeezed lemon juice and zest for a bright, balanced filling. Bottled lemon juice won’t give the same fresh flavor.
- Cornstarch is the thickener of choice for a glossy, stable filling that’s gluten-free and more effective than flour.
- Let the cooked filling cool slightly before combining with the other ingredients. This helps the flavors meld and prevents excess steam when filling the pie.
- Make the filling ahead of time to save time on baking day. Store it covered in the fridge, and warm it slightly if needed to easily fill your pie shell.
- This recipe is part of our Easy Dessert Recipes Collection.
- We love using this pie filling in our Blueberry Pie recipe every summer.
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Join our Free Recipe Club and get our newest, best recipes each week!Nutrition
Calories: 292kcal | Carbohydrates: 66.2g | Protein: 1g | Fat: 3.3g | Saturated Fat: 1.8g | Cholesterol: 7.6mg | Sodium: 4.8mg | Fiber: 3.5g | Sugar: 31.1g
Frequently Asked Questions
Can I use frozen blueberries in place of fresh blueberries?
We highly recommend using fresh blueberries for pie filling, as frozen blueberries contain excess water. The extra water content can lead to a runnier, less flavorful filling.
How do you thicken blueberry pie filling?
There are several thickening agents that can be used, but our go-to is always cornstarch. It’s ready available, it’s cheap, and it has twice the thickening power as flour does.
Will blueberry pie filling thicken more as it cools?
Absolutely, it will. We always recommend letting your finished pie cool completely to room temperature before slicing, as the filling sets up nicely once it’s fully cooled.
Can I use this filling for other desserts?
Definitely. It’s delicious spooned over yogurt, ice cream, pancakes, or even cheesecake.
How long does the blueberry pie filling keep?
Store it in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 1 month. Thaw overnight in the fridge and stir gently before using.
More to Bake And Eat
- Blueberry Crumb Bars – I keep this Blueberry Crumb Bars recipe on standby all summer. The filling is bright and juicy, the crust is buttery and crisp, and the cinnamon crumble gives them that little something extra.
- Blueberry Coffee Cake – I’ve been making this Blueberry Coffee Cake for 30 years, as it was handed down to me by a favorite aunt. This has been a trusty brunch favorite that doubles as dessert.
- Lemon Blueberry Bread – This Lemon Blueberry Bread is chock full of plump berries and fresh lemon. It’s a perfect balance of sweetness and lemony tang.
- Healthy Blueberry Crumble – I love this Healthy Blueberry Crumble because it’s a healthier, gluten-free recipe that’s every bit as delicious as all other desserts.
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