Perfect Blueberry Pie Filling

"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."
photo by Nancy B. photo by Nancy B.
photo by Nancy B.
photo by veronicalivingstone1 photo by veronicalivingstone1
photo by Bpall photo by Bpall
photo by Bamitzpham photo by Bamitzpham
photo by ncicone photo by ncicone
Ready In:




  • 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.

Questions & Replies

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  1. Beatriz M.
    Can I use frozen blueberries?
  2. Christy F.
    Do i have to bake the unroll and ready pie crust first
  3. L L.9717
    So I made the pie and followed the recipe. The sauce was thick before I folded the rest of the blueberries in, but the filling became really runny after baking it? How do I get it to not run?
  4. L L.9717
    Do you bake the pie shell first for this recipe and if so how long?
  5. Moose E.
    First step is to mix sugar and blueberries in a pan and heat on low heat until it simmers and is "very liquid" How do you simmer sugar and fresh blueberries in a pan? My sugar is staying solid...


  1. veronicalivingstone1
    Haven't cut into it yet but i most definitely enjoyed licking my spoon lol. I was looking for something sweet to compliment a lemon filling for layering so it also had to be a stove top recipe too. This one was perfect!!! Added a bit extra cornstarch but other than that perfect
    • Review photo by veronicalivingstone1
  2. Brad G.
    To preface, I am a 21 year old man and have very little baking experience. THIS IS THE BEST PIE FILLING IN THE WORLD. I made it for 4th of July at my girlfriend's house. It passed as "absolutely delicious" for A) a 93 year old southern woman who has been cooking her whole life, B) the grandparents, C) the Dad, a blueberry pie lover, D) the Mom, E) me and my girlfriend. To be honest, while I was cleaning up, I stole a little bite of the pre-cooked filing and it gave me goose-bumps because it was THAT good. I've never had a food do that to me...
  3. Bpall
    • Review photo by Bpall
  4. HeatherRenee
    Absolutley perfect!! I doubled the berries, sugar, and cornstarch/water to make it thicker to use as a filling for a cake. Then added the blueberries and it worked amazingly. Its a little sweet with all the sugar. To speed up the liquid process in the begining add a tablespoon of water to the sugar and berries. Tastes wonderful without the spices as well.
  5. emr7888
    I had fresh blueberries I was going to make a cobbler from. The pie filling recipe was perfect & very easy! I didn't have the lemon rind but it turned out very good. Thanks for sharing!


  1. Nancy B.
    It turned out great but I think I will use less or no nutmeg next time. I love the taste of blueberries and it was a little bit overpowered. That's just personal preference. Also I used a heavy tablespoon of lemon juice rather the zest. Terrific recipe all in all.
  2. Bpall
    6 cups blueberries, sub tapioca starch for cornstarch, vegan crust
  3. Emelia R.
    This pie filling recipe is absolutely amazing! A few changes I made to the recipe were, when adding the sugar to the pan, with 1 cup blueberries, I added 3 tablespoons of water with fear that if not the sugar would burn. Secondly, I added 2-3 extra tea spoons of corn starch after I let it boil the first time, because I added a little more water. Thirdly, I added 2 teaspoons of lemon juice instead of lemon peel. This change made the pie, the slightly sour taste from the pie, with the spices and the sweetness of the sugar and blueberries made the pie. Lastly I added a little bit more spices then the recipe called for. The pie filling was amazing, and made my pie. It was easy, tasty, and will use it again with different fruit, or with blueberries again.<br/>Thank you for the recipe!


Training culinary:2 years culinary school Houston Community College (downtwn branch highly recommend) French pastry and artisan breads. I am immersed in family, spouse and everything homeside. it is now my time having retired, to do all the fun things I couldn't do while working. I believe life is most bountiful when we serve others. I also believe the best cooks are those who cook and bake with a love of making people happy. I especially enjoy sending cookies to our soldiers in Iraq. It is a joy to read their letters and emails of appreciation for a taste of home. I also love sewing, upholstery, gardening,church activities and remodeling take up the time not spent with family. I hope I can be as helpful to the cooks on Recipezaar as they have been helpful to me. When time permits I love to test and review recipes on this site that appeal to me. I am also a believer in power naps.
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