No matter what time of year it is, it’s always the perfect time for Homemade Blueberry Pie Filling. In this recipe, cinnamon and sugar combine with the delightful juices of slowly simmered blueberries. It’s the perfect combination to create the perfect pie.
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Blueberry pie is one of those pies that can really put a smile on anyone’s face. The series of complex and delicious flavors that it offers is really something to be envied. My homemade Blueberry Pie Filling will take this classic dessert to the next level. I have always enjoyed eating a blueberry pie after a delicious dinner or as an afternoon snack on a hot summer day. It is a treat filled with good memories and nostalgia that takes me right back to my childhood years.
I use only the best blueberries when making this filling. It is such a simple recipe and gives you plenty of time to cook and prepare you Homemade Pie Crust. Do not be afraid to get creative with this filling. I love to switch up my Mini Cherry Pies and have personal sized blueberry pies instead! There are tons of ways to utilize this filling. It’s great for the kids, friends, and family.
How Do You Make Blueberry Pie Filling from Scratch?
Boil ingredients - Add all of the ingredients (excluding the xanthan gum and vanilla) to a boiling pot on medium low.
Simmer - Simmer the mixture until the blueberries start to burst (about 20 minutes).
Thicken - Add the xanthan gum and cook on low for another 20 minutes or until thickened.
Finish mix - Remove from the heat and stir in the vanilla. Allow to cool and store or use right away.
Tips and Variations
- Storage - Store in a sealed container or jar, in the fridge, for up to 1 week. Store in an airtight container, in the freezer, for up to 2 months.
- Reheating - Reheat using the microwave. You can also allow it to sit out on the counter until thawed enough to add to a pie or dessert and allow the baking process to finish heating it up.
- Swap for other berries - This base recipe works great for most berries if you like the spicy and autumn style of pie filling. It brings out a delicious flavor in most berries.
- Xanthan gum substitute - You can always use about 2-3 tablespoons of cornstarch if you prefer to not use xanthan gum, for whatever reason.
- Store in a mason jar - I got some of the best storage results when I kept the pie filling in a mason jar.
- Use on other foods - I adore using this pie filling on top of things like ice cream, pastries, bagels, toasts, oatmeal, etc. There are too many options to list them all.
Common Questions About Homemade Blueberry Pie Filling
How Do You Thicken Blueberry Pie Filling?
Thickening any filling can involve a handful of ingredients. Common methods include flour, corn starch, and heavy cream. I prefer to use xanthan gum. It’s a low-taste ingredient and takes very little of it to achieve some great results. It is an ingredient every kitchen should have, especially when it comes to making fillings. Not to mention, it’s a much healthier option than most.
How Do You Keep a Blueberry Pie from Being Runny?
Having a runny blueberry pie is just terrible! There are a few ways you can avoid this issue. The first being that if you use fresh or frozen blueberries, expect more liquid to come out of them. You should need little to no liquid with fresh or frozen berries because of the amount of juices they will release during the cooking process. You can also avoid a runny pie by never skipping a thickening agent such as cornstarch or xanthan gum. Flour is also a good choice. Also, as soon as you pull your pie out of the oven, let it cool for a bit before slicing it. This will allow it to thicken up a bit for the perfect slice of pie.
Kick up your baking game a notch with this Homemade Blueberry Pie Filling, then let me know in the comments below if it was a win for you!
More Pie Recipes You’re Sure to Love:
Blueberry Pie Filling
Ingredients
- 3 ½ cups fresh blueberries
- ½ cup white sugar
- 1 tablespoon cornstarch
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- In a large nonstick sauté pan, stir together blueberries, sugar, cornstarch, cinnamon, vanilla extract and salt.
- Simmer for about 20 minutes or until the blueberries start to burst.
- Allow to cool and store or use right away.
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