Homemade Blueberry Pie Filling
This recipe makes a tasty, not overly sweet or starchy, blueberry pie filling.
This recipe makes a tasty, not overly sweet or starchy, blueberry pie filling.
This is quick and simple to throw together. I intended to use it as a topping for a cheesecake, but it got cloudy upon cooling. I ended up changing my plan as a result. I’ll be making some mini pies to use up the filling.
Very simple to make and quite delicious. I used the filling for blueberry turnovers using puff pastry dough I had in the freezer. The blueberries I used were sweet to begin with so I could have reduced the sugar even further.
WHAT NO LEMON? AWESOME RECIPE, THANK YOU. I MADE THIS SUGAR FREE USING 1/2 CUP SPLENDA. LOVE CINNAMON SO ADDED THAT AS WELL. USED AS A TOPPING WITH SUGAR FREE NO BAKE CHEESCAKE WITH GRAHAM CRACKER CRUST....YUM. KC
This was perfect! I only had frozen blueberries so I had to adjust the other ingredients some. The cinnamon really did the trick, but like someone else said it was a little bland. Blueberries can be that way. I didn't want to use any lemon so I added about a half teaspoon of salt and that woke it up. My pie was great!
I added one cup sugar, a pinch of nutmeg and juice of one lemon. Boy did that make a difference, we have a sweet tooth in my household. Happy baking ;)
This was very good, but (made into a yogurt parfait like I did). It is very low in sugar and even with sweet blueberries is tasty, healthy, but honestly not sweet enough for a pie. Try it as a parfait, on frozen yogurt, on a dessert, and it will be excellent. I made it just for the fact that it had so little sugar compared to similar recipes. I was tempted to add additional water, but do not do that. The blueberries will cook down and make their own. I think fresh is a must with this recipes, so as to make the cornstarch work effectively without the excess water. I bought a large pack of blueberries at Sam's Club. I measured the package and it was 3 1/2 cups. So, I just made 1/4 of the recipe, which made enough for 2 large or 3 small parfaits or a blueberry sauce on other foods. 1/4 of the recipe still took 2 cups of blueberries. The full recipe takes 8. I layered it in a glass with Trader Joes Vanilla Bean yogurt and topped it off with a little lite whipped topping I sprayed on top. I thought it was as good, or better, in this combination, as any blueberry cheesecake I have had. Very creamy. TY
This was tasty! I added a dash of lemon juice and a bit more water. Tasted great on a cheesecake!
I used this on a homemade cheesecake, was lovely together! So yummy! I added about 2 squirts of lemon juice in the blueberry filling, added nice a zing. Totally making this again!
Perfect taste for my blueberry cheesecake. Everyone loved it.
I didn't make any changes. The recipe I always follow the first time I use it. The pie filling was sweet enough for my household and family. I got many complements on it. I made Blueberry Angel Dessert. Everyone was impressed, especially the birthday girl.
It was the type of recipe I was looking for....just the filling. I did add some lemon juice and followed the rest of the directions for 4 servings, adding just a few more fresh blueberries at the end. It is a nice, not too sweet recipe. Thanks!
EXCELLENT!! Easy to make and tastes extra yummy. I added a pinch more cornstarch and almost 1/4 cup more water. Will use it on top of a slice of angel food cake.
Tastes great! Put it in a jar and gave it to my husband. He likes it that way
Made this to use in another recipe, "Blueberry Crumble" from this site. YUM!!
This IS easy and quick. I only had frozen blueberries, which seemed to work fine. The flavor is a little bland to me; I wonder if it is because I had to adjust serving size down pretty drastically due to number of berries on hand. After scrutinizing the flavor, I added a dash of vanilla but that didn't help. This may be one of those recipes where the flavor gets better as you let it cool and sit in fridge a day or two, like lasagna does!
Perfect and easy!
really good! I doubled the sugar since we have a sweet tooth.
This was a disappointment . It is not sweet enough even with using 1/2 cup of sugar rather than the 1/4 cup in the recipe. Even my hubby who does not like a sweet filling didn't like this.
Made with frozen blueberries in a simple double crust, delicious. Kids new favorite pie.
Made it on Monday and it was perfect. I actually used it for turnovers. Rave reviews. I did omit the cinnamon and had to add another T of corn starch.
as topping for creamy cheese cake wonderful!
Delicious! It is not overly sweet, which is just one of the things I love about it.
Followed the directions exactly and was absolutely amazed at how simple it was. Awesome
I'd .ale it again. Really not sweet. Really captures the darkness and true taste of the blueberries.
I don’t know ????? how to do this
i did make major changes as i added zest of lime, brown sugar,nutmeg and allspice blueberry schnapps,rock candy syrup, disaronno to being the taste to life!
It was great. I only had ~2 pints (2lbs) of blueberry and that was enough for the pie filling. I should have let it cool completely before putting into the raw pie crust to bake at 375 for 20-30 minutes. But it tasted great!
II made 1/2 recipe for cheesecake topping. It was delicious!
Its a delicious and tasty dessert. It was simply to make.
I made a half batch to fill the middle of a tangy lemon and blueberry layer cake - perfect!! I did add 1 tbsp lemon juice at the end to add some zest to go along with the cake.
Easy and delicous
Didn’t make any changes. I am definitely making it again, and again. Especially since buying a Pie Filling can is getting expensive.
It's really simple and yummy I used mix berries instead turned out really good
This is a great Blue Berry Pie Filling, don,t leave out the Cinnamon it really works in this recipie.
This was super easy, and very tasty. I used blueberries that I had picked myself the day before. I also made this into a blueberry/lavender pie. It was a BIG hit! For the water required for the pie filling, I put fresh lavender buds in my loose leaf tea strainer, boiled the water, then let the lavender steep in it. I also took 2 tablespoons of fresh lavender buds and crushed them with small bowl and back end of a butter knife (my mortar and pestal are not with me so I had to make do). When the filling was just starting to thicken, I added the crushed puds to the mixture. when the filling was ready and cooled, I put it in the crust and refrigerated the whole thing over night. Just before serving I scooped Cool Whip around the edges and decorated with blueberries, then added one dollop and one blueberry to the middle. Everyone loved it!
I added a tiny bit of nutmeg and a squirt of lemon juice. The taste is very nice. I put mine in jars to use it for tuenovers in the morning.
Very simple to make and tastes very good too!! Quick and easy I love it!!!
I doubled the filling recipe because I made it in a 9x13 pan for a group of guests. Everyone loved it!
Followed directions exactly but to me still was lacking, so I added a splash of vanilla ( maybe 1/2 teaspoon ) making this filling giggly~good.
I made this filling and it made a yummy blueberry pie. This will be my filling when I make this pie
I have made this recipe several times and it's always amazing! I fill crepes and top them with sour cream. It's simple and so delicious!
I bought a blueberry pie from the grocery store and the blueberry filling was dry and porous. it was weird, I dont know how that can happen. but had frozen blueberries so I made this and replaced the filling. I hate making crust. It was pretty good.
Used as a topping for cheese cake. threw in some blackberries because I had them on hand. Was a little thin but overall very good
I substituted 1/4 cup natural unsweetened applesauce for the sugar and water and the filling turned out great for my blueberry cream pie! It helps if the blueberries are in season and are already sweet on their own. The recipe doesn't really specify, but you need to mash the 3 pints of blueberries a little as you stir.
Awesome! Picture is what was left after I made my crumb cake.
I would appreciate the receipe to be corrected for an extremely basic and fatal mistake: you cannot add cornstarch at the beginning of the cooking of the blueberries! It makes a big mess, even at "medium-low" heat! I almost lost my filling and never got to the expected texture or flavor. Disaster!!!
I didn't add as much sugar as was suggested. I made it to put on top of cheesecake so adjusted the amounts. It was good.
Omit the cinnamon. I sprinkled one time on it and it was too much so I'm not doing that anymore. I changed it to keto with a keto sugar and a keto thickener at my son's. I don't know the name of either one but it turned out pretty good. I couldn't taste the cinnamon but when I first put it in, I did not like it.