How To Make Blueberry Pie Filling

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Can I Use Canned Blueberries Instead Of Fresh

How to Make Bursting Blueberry Pie Filling

Fresh blueberries are available year round, but if for some reason you can t find them in your local grocery store, cooking with canned blueberries is a great alternative. You can use the whole can for sauces, compotes and chutneys, or you can drain them and use them like you would fresh blueberries.

Why Is My Blueberry Filling Watery

Make sure you are measuring your ingredients accurately. If you have too much liquid then your blueberry filling will be runny. If you are using more liquid, make sure you increase the amount of ClearGel or cornstarch that youre using as well.

Be sure to cook your blueberry filling for 1 minute after it begins to bubble, stirring constantly so that the filling properly thickens.

Blueberry filling will continue to thicken as it cools so it might look runny while its hot but will get thicker as it cools. If you want to test to see if your filling is thick enough, put a small amount on a spoon and place it into the freezer for a couple of minutes.

This will cool down the filling quickly and you will be able to assess if it needs more ClearGel.

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A simple pie like this easy fresh blueberry pie is often a forgotten dessert but one that will bring raves.

Ingredient List
  • Small check mark in a circle icon 2cups Gold Medal⢠all-purpose flour
  • Small check mark in a circle icon 1teaspoon salt
  • Small check mark in a circle icon 2/3cup plus 2 tablespoons shortening
  • Small check mark in a circle icon 4to 6 tablespoons cold water
  • Small check mark in a circle icon 3/4cup sugar
  • Small check mark in a circle icon 1/2cup Gold Medal⢠all-purpose flour
  • Small check mark in a circle icon 1/2teaspoon ground cinnamon, if desired
  • Small check mark in a circle icon 6cups blueberries
  • Small check mark in a circle icon 1tablespoon lemon juice
  • Small check mark in a circle icon 1tablespoon butter or margarine, if desired
  • In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender , until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl .
  • Gather pastry into a ball. Divide in half shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Tips

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    How To Waterbath Can Blueberry Pie Filling

    • Ladle the filling equally into 4 quart-sized jars, making sure to use a spatula to get ALL of the filling from the sides of the pot.
    • Process the jars in a boiling water bath for 30 minutes at 0- 1,000 feet above sea level, adjusting for altitude if you are 1,001 feet or more above sea level.
    • Once the processing time is up, turn off the burner, remove the lid of the canner and let jars sit in the canner for 5 minutes.
    • Use a jar lifter to transfer the jars to a counter top lined with a kitchen towel. Let the jars rest undisturbed for 12-24 hours.
    • Once the jars have rested, remove the rings and check the seals. The top of the lids should be indented and the lid won’t come off when pulled on by hand.
    • Wash the jars with hot soapy water to remove any food residue on the outside.
    • Label and date the lids.

    Unloading The Canner And Let Cool

    Simple Blueberry Pie Filling Recipe

    When your timer goes off at 30 minutes, turn off the heat and take out the jars from the canner. But before taking out the jars, lay down a folded towel for the jars to lay on. By doing this, the jars can cool without damaging the surface of your countertop or table.

    Once jars are out of the canner and on the towel, take off the aluminum rings so you can use them on canning other jars. Last thing to do – label the content of the jar and the date it was canned. That way you don’t have to guess what it was and when you canned it.

    Then wait…….. Wait to see if the jars fully seal by either hearing them pop or feeling the lid 12 – 24 hours after canning. If the flat lid is depressed and doesn’t move with finger pressure, it has sealed. On the other hand, if you place your finger on the top of the jar and when you press on it – it moves, it has not sealed. With that in mind – don’t worry, you can just label it and put it in the freezer instead of on the shelf. With the given 1 inch head space, that will allow for enough expansion when it’s frozen.

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    Blueberry Pie Filling Directions:

    Wash your canning jars, lids, gaskets, screw tops in the dishwasher on sanitize, boiling water on the stove, or extremely hot sink water.

    While your canning jars are being cleaned in a clean sink or large bowl soak blueberries in water and vinegar for about 5 minutes to clean. Rinse well with cool water drain and set aside.

    In a large pot over medium high heat combine 1½ cups, sugar, cornstarch, and lemon juice, stirring constantly until mixture comes to a boil. Add blueberries and stir to coat. Cook on medium low heat for 5 minutes or until mixture thickens.

    Add pie filling to pint jarss leaving about ½ of head space in the top of each jar.

    Top with lids and loosely tighten rings. Completely submerge jars in a large stockpot using either a canning basket or tongs and allow to boil for 25-30 minutes. Remove carefully from the water bath and allow jars to cool completely before storing. Tip: Store the jars without the screw top rings on so you can keep an eye on the seal of the lid and make sure it is not compromised during canning and storage.

    To print the Blueberry Pie Filling recipe,

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    Why This Blueberry Pie Filling Is The Best

    • Flavor This pie filling is sweet and a touch tart, bursting with juicy berries.
    • Texture Smooth and syrupy, the filling has plenty of plump blueberries for the perfect texture.
    • Easy Its so easy! Everything goes in the pan and then just wait for the filling to thicken nicely.
    • Time Youll have fresh, sweet blueberry pie filling in just 15 minutes with this recipe. Buying some at the store takes longer!

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    Put Pie Filling In The Jars

    The recipe calls for 7 quart jars, but I found that it actually makes 8 quarts. So just have an extra jar around just in case. I had 8 quart jars with the two part lids set aside, as in the pictures. While you are filling the jars , the two part lids should be boiling in a small pot on the stove. As in the second image – each jar has three parts – the glass jar, a flat lid and then an aluminum rim.

    Place a funnel on / in the first jar and start scooping the filling into the jar.

    Fill the jar until there is one inch of “head space” available. That is basically from the top bend of the jar to the edge of the top rim.

    Boiling Water And Start The Pie Filling

    How To Make The Ultimate Blueberry Pie Recipe Flaky Crust

    Start one burner with the canner boiling water with jars upside down to keep sanitary. Then in the second pot, combine the sugar and Clear Jel and mix throughly. Remember that when measuring dry ingredients, not to just scoop the product out in the measuring cup – you need to level the measuring cup as indicated in the last picture, so you don’t get too much in this case of the Clear Jel.

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    What Goes Good With Blueberry Pie

    Hot Blueberry Pie is divine all by itself with maybe a small spoon of whipped cream, cool whip or ice cream on top.

    If you want an excellent meal that is easy to prepare and end the meal with your blueberry pie then, I recommend the following:

  • These Pinto Beans taste absolutely homemade.
  • How about some Zesty Cucumber Tomato Salad? A salad that is perfect any time of the year!
  • Use a nice roll or loaf of bread and tell your guests to save room for your fabulous dessert!
  • How to Make Blueberry Pie with Blueberry Pie Filling

    Recipe Notes And Tips

    • It is best to make the pie crust in advance to let it chill. For best results chill for at least 2 hours up to overnight.
    • Pop the butter in the freezer for several hours prior to making the crust. Chill some bottled water in the refrigerator for several hours or pop it in the freezer about an hour prior to starting the recipe.
    • Mix the blueberry filling in a timely manner as cornstarch has a way of hardening when it comes into contact with moisture and that makes it more difficult to evenly distribute.
    • Brush the egg wash on very lightly. I rub the excess off my brush on the side of the bowl each time I dip the brush in the egg wash. A pie with puddles of egg wash is not aesthetically appealing.
    • The pie is done when the crust is golden brown and the filling is bubbly. For best results let the pie bubble for about 5 minutes before removing from the oven.
    • Let the pie cool for several hours before cutting for a nice clean slice.

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    Start With The Piecrust

    Start by freezing your butter and chilling the water. Then whisk together the flour and salt in a large bowl. Now shred the frozen butter right into the bowl with the flour and stir to coat as you go so the butter does not clump together. Next stir the water and cider vinegar together. Then add the chilled water a few tablespoons at a time mixing with a fork just until the dough pulls together. Cut the dough in half, form into two disks, wrap both in separate pieces of plastic, and chill for at least 2 hours or up to overnight.

    After the dough has thoroughly chilled gently roll out one of the disks to a 12 inch circle on a floured surface. Then fold the piecrust or roll it around your rolling pin to move it to the pie plate. Next gently tuck it into the pie pan, trim the edge about an an inch over the side, tuck it in along the edge and flute it.

    Making The Filling And Finishing Up The Pie

    Fresh Blueberry Pie Filling

    Now mix together the blueberries, sugar, cornstarch, cinnamon and lemon juice in a large bowl. Spoon it into the prepared crust. Dot small pieces of one tablespoon of butter over the top of the berries. Then roll out the other dough disk on a floured surface . Using a small cookie cutter like a heart or star cut shapes from the rolled out dough and arrange them on the pie. I did it in five rows that went in opposite directions every other row.

    Then beat the egg and water together. Now using a pastry brush lightly brush the egg wash over the crust. Bake in a preheated 425 degree oven for about 15-20 minutes. Then decrease to 375 degrees and bake until the pie filling is bubbly and the crust is golden brown. Wait at least 3 hours to cut into the pie.

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    What You Will Need

    Lets talk about the ingredients first. Heres what youll need to make a blueberry pie from scratch :

    Pie crust this can be homemade or store-bought. Ive talked a bit more about pie crust below. This is our favorite pie crust recipe and its the one we use to make this pie.

    Blueberries these can be fresh or frozen. Frozen blueberries will need to be thawed and drained of extra juices before using to make the pie.

    Sugar, lemon zest, cinnamon, and allspice these add sweetness and flavor to the pie.

    Cornstarch for a thickened pie filling, we need cornstarch. Some recipes call for flour, but in our testing cornstarch seemed to work best.

    Butter just a tiny bit of butter makes the filling shiny and extra delicious on top.

    Egg yolk and cream these make up our egg wash, which we brush over the crust. As the pie bakes, the egg and cream make the crust turn golden and look shiny.

    I love the spice from allspice and cinnamon and zing from lemon zest in this pie. We dont add too much so that the blueberries stay our star.

    Pro Tip: If youre using fresh blueberries, buy berries that are plump, sweet, and juicy. You can use frozen blueberries in this recipe, just thaw and drain them before using them.

    Best Blueberry Filling Recipe

    Modified -Jan 20, 2021Veena Azmanov This post may contain affiliate links to Amazon and other sides. This blog generates income via ads and sponsoredpost. Please read our Privacy policy and copyright and disclosure for more details

    This homemade, blueberry filling recipe is simple and easy. It can be made from fresh or frozen blueberries. Also, this filling is so versatile it goes well as a cake filling, pie filling, or on the side of a delicious dessert.

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    Blueberry Pie Filling Ingredients

    Homemade blueberry pie filling is easy to make with pantry staples! Besides the blueberries, youll need some sugar and a thickener! Scroll down for the complete printable recipe card including the ingredient measurements.

    • Cornstarch: We used cornstarch as the filling thickener. Mix the cornstarch into cold water and set it aside before you start boiling the berries and sugar. That way, when you need to add the thickener, it is ready to go.
    • Lemon Juice: I like adding a little lemon juice to my blueberry pie filling because it compliments the sweetness so well. If you choose not to add lemon juice, increase the amount of water by the same amount.
    • Blueberries: We chose to use fresh blueberries to make this filling but they arent always in season and readily available. You can also use frozen blueberries but keep in mind that it will take a little longer to bring the berries and sugar to a boil.
    • Granulated and Brown Sugar: We chose to use a combination of granulated sugar and brown sugar. Using part brown sugar brings added flavor to the pie filling. If you prefer, you can choose to use only granulated sugar.
    • Cinnamon: A half teaspoon of ground cinnamon adds flavor, warmth, and spice to the filling but it can be left out if you prefer.

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