This blueberry pie filling recipe is so easy to make you’ll wonder why you didn’t do it before. Loaded with organic blueberries, you’ll never use canned filling again.
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I’ve been making my own cranberry sauce for several years now.
So, when this blueberry obsession of mine started, it seemed only natural for me to make my own homemade blueberry pie filling recipe.
In fact, it was like an epiphany. I wondered why in the world I hadn’t done it before now.
Plus, there are so many desserts you can make using this recipe. Pie, of course, but also crepes, danishes and even spooned on top of ice cream.
Another great thing about this recipe is that it takes a minimal amount of time to make and can be used almost right away.
It’s perfect for a last minute dessert. In fact, it would be great in my blueberry lemon sweet rolls.
You’re going to love how easy this blueberry pie filling recipe is.
Gather all of your ingredients and put them in a large heavy-duty saucepan. Now give it a stir.
Set your heat to medium-low and let the mixture simmer for about 15-20 minutes.
You want it to begin to thicken and for the blueberries to start to pop. Just be sure to stir it occasionally so it doesn’t burn on the bottom.
Remove your pan from the heat and let it cool until it’s at room temperature or cooler.
Transfer it to a mason jar, or any other airtight container, and store in the refrigerator for up to one week.
You could even double the batch, put the pie filling in two mason jars and give one as a gift.
What would you use this blueberry pie filling recipe on?