How To Make Blueberry Pie Filling Coles The Best

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There’s something undeniably comforting about a slice of warm blueberry pie. The flaky crust encasing a sweet and juicy filling is a classic dessert enjoyed across generations. But making the perfect blueberry pie filling can be intimidating, especially for novice bakers. Fear not! This comprehensive guide will break down the ingredients, directions, and even the nutritional information for a foolproof blueberry pie filling.


Pumpkin and blueberry pie pancakes
Pumpkin and blueberry pie pancakes

4 cups fresh blueberries (or 3 cups frozen blueberries, thawed and drained)

  • 1 cup granulated sugar (can be adjusted to taste)
  • 1/4 cup cornstarch
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/8 teaspoon salt (optional)

  • Directions:

    1. Prepare the blueberries: If using fresh blueberries, rinse them gently under cool water and pick out any stems or leaves. If using frozen blueberries, let them thaw completely and drain any excess liquid.
    2. Combine dry ingredients: In a large bowl, whisk together the sugar, cornstarch, cinnamon (if using), and salt (if using).
    3. Incorporate the wet ingredients: Slowly whisk the water and lemon juice into the dry ingredients until a smooth slurry forms.
    4. Add the blueberries: Gently fold the blueberries into the slurry, taking care not to crush them.
    5. Thicken the filling (optional): Depending on the desired consistency, you can thicken the filling slightly. Here are two methods:

  • Stovetop method: In a saucepan over medium heat, bring the blueberry mixture to a simmer. Cook, stirring constantly, for 2-3 minutes, or until the mixture thickens and becomes translucent. Remove from heat and let cool slightly before using.
  • Cornstarch slurry method: If you prefer not to heat the mixture, make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl. Add the slurry to the blueberry mixture and stir until combined. Let the mixture sit for 10 minutes, allowing the cornstarch to activate. The filling will thicken slightly.
  • 6. Use the filling: Once the filling has cooled slightly, you can use it immediately in your favorite pie recipe.

    Nutrition Facts (per serving, approximately):

    Calories: 200

  • Fat: 1g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 10mg
  • Carbohydrates: 48g
  • Fiber: 3g
  • Sugar: 40g
  • Protein: 1g

  • Please note: This is just an approximate nutritional breakdown. The actual values may vary depending on the specific ingredients used and the portion size.


    With this easy-to-follow recipe, you can create a delicious and versatile blueberry pie filling. Whether you prefer a classic double-crust pie, a crumb topping, or even a galette, this filling will elevate your dessert game. So next time you’re craving a taste of home, whip up a batch of this fabulous blueberry pie filling and enjoy a slice of pure comfort!

    Frequently Asked Questions:

    1. Can I substitute other fruits for blueberries? Absolutely! You can swap the blueberries for other fruits like cherries, raspberries, peaches, or even a combination of different berries. Just be sure to adjust the sugar content depending on the sweetness of the chosen fruit.

    2. My filling is too runny. What can I do? If your filling seems too runny after following the recipe, you can try thickening it further. The stovetop method described above is a great option. Alternatively, you can add a bit more cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to the cooled filling and let it sit for 10-15 minutes before using.

    3. Do I have to thicken the filling? No, not necessarily. The filling will thicken slightly as it cools, especially if using frozen blueberries. However, if you prefer a thicker consistency for a more structured pie, thickening is recommended.

    4. Can I use pre-made pie crust? Absolutely! Using a store-bought pie crust can save you time while still resulting in a delicious pie. Just follow the baking instructions on the crust package.

    5. How long will leftover pie filling last? Store leftover blueberry pie filling in an airtight container in the refrigerator for up to 3 days. You can also freeze the filling for up to 3 months. Thaw the frozen filling completely in the refrigerator before using.