Blueberry Pie Filling

5 from 2 reviews

A thick and juicy blueberry pie filling is essential to a great blueberry pie. Learn the basics for a perfect blueberry pie filling that works every time.

  • Prep Time: 15 min
  • Cook Time: 5 min
  • Total Time: 20 minutes

Yield: 8 1x


  • 6 cups fresh blueberries
  • 1 granny smith apple, peeled and grated on large holes of a grater
  • 2 tsp freshly grated lemon zest
  • 2 tsp freshly squeezed lemon juice
  • 3/4 cups sugar
  • 2 TB cornstarch
  • 1/2 tsp cinnamon
  • pinch of salt
  • 2 TB salted butter, cut into 1/4 in pieces


  1. Cook: Place 3 cups of berries in a saucepan and set over medium heat. Mash berries several times to release juices. Continue cooking, stirring often and occasionally mashing, until half of the berries have broken down. Mixture should be thickened and reduced to 1 1/2 cups, about 8 min. Let cool slightly.
  2. Combine: Place grated apple in a clean cloth and wring to dry. Transfer apples to large bowl and add cooked berries, the remaining uncooked berries, lemon zest, lemon juice, sugar, cornstarch, cinnamon, and salt. Toss to combine.
  3. Fill: When ready to use, use rubber spatula to transfer filling into pie shell, scattering butter pieces on top of filling, prior to sealing with upper pie dough. 


Filling can be made in advance; cover tightly and keep chilled. If needed, warm it up slightly to easily fill pie shell. 

For our full blueberry pie recipe including all-butter crust, see here

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  • Serving Size: 1
  • Calories: 292
  • Sugar: 31.1 g
  • Sodium: 4.8 mg
  • Fat: 3.3 g
  • Carbohydrates: 66.2 g
  • Fiber: 3.5 g
  • Protein: 1 g
  • Cholesterol: 7.6 mg
  • Category: dessert
  • Method: baking
  • Cuisine: American
  • Diet: Gluten Free

Keywords: blueberry pie filling, blueberry filling