Blueberry Pie Filling
This blueberry pie filling can be frozen or canned, so it’s ready to go at a moment’s notice when you decide that you must have a pie.
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- 4 cups blueberries, washed
- 3/4 cup sugar
- 1 cup water
- 3 1/2 tsp lemon juice
- 1/4 cup plus 1 tbsp cornstarch*
Prepare your hot water bath, jars and lids for canning.
Blanch your berries, drain, and place in a covered bowl or pot.
Mix your cornstarch and sugar in a large pot. Add water and heat until the mixture thickens. Then add your lemon juice. Keep stirring!
Add your berries to the mixture. Stir gently until the mixture begins to bubble. Cornstarch thickens quickly, so have extra water on hand and don’t overcook it.
Fill your prepared jars with 1 inch of headspace, and gently tighten.
Process for 30 minutes in a hot water bath, or according to regulations for your altitude.
If you are planning to store this filling for a longer time, omit the cornstarch (which can break down in acidic food). Instead, you can add flour to thicken the filling when you open the jar to use it. Bring the pie filling to a boil