From-Scratch Blueberry Pie Filling Recipe
While many recipes such as this one for blueberry crumb pie and this one for lemon blueberry pie start out with you assembling the pie filling right before it goes into the shell, it is possible to buy pre-made blueberry pie filling at the grocery store. Recipe developer Jessica Morone advises against doing so, however, as she says this recipe for homemade blueberry pie filling "is so easy and so much more delicious than the kind you buy in a can." She goes on to add, "Once you try this, you won't ever want to go back to the store-bought kind."
If you're worried that this recipe is the kind of thing you can make only when fresh blueberries are available, have no fear. While blueberries generally tend to be available in supermarkets year-round these days, you can also make this filling with frozen berries, as well. As the blueberries are simmered with sugar and other ingredients, any difference in texture between the two kinds won't make too much difference in the finished product.
Gather the ingredients for from-scratch blueberry pie filling
You'll need just seven ingredients to make this quick and easy pie filling, with one of them being just water. In addition to the blueberries, you will need cornstarch for thickening the mixture and sugar for sweetening. The lemon juice, as Morone tells us, "helps to balance the sweetness of the sugar and blueberries," while almond extract, she says, "adds an extra richness to the flavor," as does the butter.
Simmer the blueberry filling until it thickens
Stir the cornstarch and water together to make a smooth slurry. Simmer the blueberries, sugar, and lemon juice together with the slurry over medium heat. After about 10 minutes, the mixture should have thickened up quite a bit.
Add the final ingredients after the cooking is done
Once the blueberry mixture is nice and thick, turn off the heat, then stir in the almond extract and butter. Let the pie filling cool completely before you put it to use.
Use the filling for pies and other desserts
As Morone tells us, "There are a lot of things that you can use this pie filling for other than just pie." She suggests using it in crisps or crumbles, as well, plus you can also pour it on pancakes or waffles in place of syrup or use it as a topping for ice cream or pound cake.
If you plan to make something with this pie filling within a week, you can keep it in the refrigerator. If you're not sure you'll use it up within that time, though, it's best to freeze the filling and thaw it out when you're ready to put it to good use.
- 3 tablespoons cornstarch
- ½ cup water
- ½ cup sugar
- 4 cups fresh or frozen blueberries
- 2 teaspoons fresh lemon juice
- 1 tablespoon butter
- ½ teaspoon almond extract
- Add the cornstarch and water to a large saucepan. Whisk together until smooth.
- Add the sugar, blueberries, and lemon juice. Cook over medium heat until the mixture thickens.
- Remove from the heat then stir in the butter and almond extract until combined.
- Allow the pie filling to cool completely, then use as desired.
| Calories per Serving | 231 |
| Total Fat | 3.4 g |
| Saturated Fat | 1.8 g |
| Trans Fat | 0.0 g |
| Cholesterol | 7.6 mg |
| Total Carbohydrates | 52.2 g |
| Dietary Fiber | 3.6 g |
| Total Sugars | 39.8 g |
| Sodium | 3.9 mg |
| Protein | 1.2 g |
