Indulge in a delightfully sweet Blueberry Pie Filling with a recipe that’s incredibly simple. Four basic ingredients magically transform into the tastiest filling you’ve ever tried.
Not only is this blueberry pie filling scrumptious and easy to prepare, it’s multi-purpose too. Be it for a classic pie, delightful crepes, or a warm cobbler, keeping a batch handy is a treat. You’re sure to savor every spoonful no matter how you use it.
The Joy of Making Blueberry Pie Filling
Embrace the joys and versatility of this homemade Blueberry Pie Filling. From a delectable pie to a sumptuous topping – any dish benefits from the addition of this fruity sensation. Discover why it’s the perfect addition to your culinary creations.
- FLAVOR: Enjoy the harmonious balance of sweet and tangy flavors teeming with luscious, juicy berries.
- CONSISTENCY: Smooth, syrupy, and brimming with ripe blueberries, this filling strikes the ideal consistency.
- PREPARATION TIME: Quicker than a trip to the store – achieve exquisite homemade blueberry pie filling in just 15 minutes.
- SIMPLICITY: Simplicity at its finest – mix your ingredients and watch the filling thicken effortlessly.
Necessary Ingredients
Notes on Ingredients
- Premium blueberries– Vibrant, full-bodied berries are key to a superior pie filling. Either fresh or thawed frozen blueberries will do.
- Granulated sugar– Balances out the blueberries’ natural tartness with its sweetness.
- Cornstarch– Acts as the agent that creates that thick, syrupy texture everyone adores.
- Water– Perfects the filling’s consistency to your liking.
- Lemon juice– Subtle yet impactful, it elevates the blueberries’ freshness without overpowering them.
Creative Tweaks and Variations
- Alternate thickening agents – If cornstarch isn’t your thing, you could use arrowroot, potato starch, or tapioca starch for a similar effect.
- Mix up the berries – Venture beyond blueberries! This recipe can be made with cherries, raspberries, blackberries, or strawberries.
- Introduce butter – For an extra layer of creaminess, try adding a bit of unsalted butter. Steer clear of salted varieties to maintain the sweetness.
Crafting Your Blueberry Pie Filling
- Mix the batch. Place fresh blueberries, sugar, cornstarch, lemon juice, and water into a saucepan.
- Let it cook. Heat the mixture over medium-low heat and simmer for about 10-15 minutes until it thickens splendidly.
- Jar if you wish. For preservation, fill sterilized mason jars with the hot filling, seal the lids immediately.
Pro Tip: Meticulously sterilize your jars prior to filling to ensure prolonged freshness and safety.
Guidance for Preserving Your Pie Filling
- Make them germ-free. Before use, sanitize your jars, lids, and bands by boiling them in water.
- Load and secure. Next, carefully dispense the heated blueberry mixture into the jars, ensuring to leave space at the top and eradicate any trapped air. Secure the lids snugly afterward.
- Seal in the goodness. Immerse and boil in a canning bath for 20 minutes, then let cool. Stored correctly, the filling remains good for three months or more.
Common Questions
For a blueberry pie that’s just the right consistency, cornstarch or tapioca starch are excellent choices, as they aren’t broken down by the fruit’s natural acidity.
If you want a thicker consistency for your blueberry pie filling, consider using tapioca starch, a tried-and-true thickener that ensures a denser texture.
Ideas for Enjoying Your Filling
Indulge in this homemade Blueberry Pie Filling, rich and lusciously studded with whole berries. It’s an ideal complement to creamy ice cream, flaky pastries, decadent cakes, and traditional pies.
- Frozen Delights: Envelop this filling in a scratch-made pie crust and offer it with scoops of homemade Vanilla Ice Cream, vibrant Ube Ice Cream or refreshing Honeydew Melon Sorbet.
- Baked Sweets: Transform this filling into delightful pies or cobblers, perfect when paired with a dollop of whipped cream or a slice of sharp cheddar cheese.
“`html Prepare in advance: You can get a head start on this recipe by prepping the filling and storing it in sterilized jars to maintain its freshness. Storage suggestions: Once you’ve opened a can of pie filling, you can keep it in the fridge for up to one week, ensuring it’s either wrapped well or placed in an airtight container. Freezing instructions: Pour the blueberry pie filling into a gallon-sized sealable plastic bag, making sure to press out any excess air before sealing. Flatten the bag and stash it in your freezer, where it will be good for up to half a year. “““html Print this recipe Pin it Jump to the comments section “““html
: Enhance your dessert selection by pairing it with an array of splendid pies, such as the classic Homemade Apple Pie, the lush Perfect Peach Pie, the delightful Cherry Cobbler, or the indulgent Chocolate Cream Pie.Prepare This Recipe Beforehand
Explore More Delicious Pies and Cobblers!
Complete Recipe Guidelines
Scrumptious Blueberry Pie Filling
87
kcal
What You’ll Need
cups
blueberries, freshly picked
cup
white sugar
tsp
cornstarch
tbsp
water
tbsp
lemon juice Step-by-Step Guide
Notes
Enjoying Your Blueberry Pie Filling
While this blueberry pie filling is a classic choice for pies, it also adds a wonderful touch to various dessert options. You can drizzle this luscious filling on cheesecakes, make your breakfast more decadent by spooning it over pancakes or waffles, or simply use it as a delightful topping for a scoop of vanilla ice cream. Imagine each bite with these perfect combinations!
Storing Your Filling
- Canning: Begin by sterilizing jars and caps in boiling water. Fill the clean jars with the hot blueberry pie filling, leaving space at the top. After double-checking for air pockets and sealing the lids securely, process them in a boiling water bath for 20 minutes. Let them rest until cool, and you’ll have a pie filling that preserves the taste of summer for at least three months, possibly even more.
- Refrigerator: Once opened, your blueberry pie filling can last up to a week in the fridge, provided it’s sealed properly.
- Freezer: For longer storage, place the filling in a zip-top freezer bag, expelling any air before sealing. Laid flat in your freezer, the filling will keep well for up to six months.
Nutrition
|
Carbohydrates: 22g
|
Protein: 1g
|
Fat: 1g
|
Saturated Fat: 1g
|
Sodium: 1mg
|
Potassium: 52mg
|
Fiber: 2g
|
Sugar: 19g
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35
IU
|
7
mg
|
4
mg
|
1
mg
Note: This recipe was originally shared on Sep 4, 2015. Minor improvements have been made to the recipe since.
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