"This recipe makes a tasty, not overly sweet or starchy, blueberry pie filling." — Misterspiffy
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1 1/2 tablespoons
cold butter, cut into pieces
This is quick and simple to throw together. I intended to use it as a topping for a cheesecake, but it got cloudy upon cooling. I ended up changing my plan as a result. I’ll be making some mini pies to use up the filling.
WHAT NO LEMON? AWESOME RECIPE, THANK YOU. I MADE THIS SUGAR FREE USING 1/2 CUP SPLENDA. LOVE CINNAMON SO ADDED THAT AS WELL. USED AS A TOPPING WITH SUGAR FREE NO BAKE CHEESCAKE WITH GRAHAM CRACKER CRUST....YUM. KC
Very simple to make and quite delicious. I used the filling for blueberry turnovers using puff pastry dough I had in the freezer. The blueberries I used were sweet to begin with so I could have reduced the sugar even further.
This was perfect! I only had frozen blueberries so I had to adjust the other ingredients some. The cinnamon really did the trick, but like someone else said it was a little bland. Blueberries can be that way. I didn't want to use any lemon so I added about a half teaspoon of salt and that woke it up. My pie was great!
This was tasty! I added a dash of lemon juice and a bit more water. Tasted great on a cheesecake!
Its a delicious and tasty dessert. It was simply to make.
This IS easy and quick. I only had frozen blueberries, which seemed to work fine. The flavor is a little bland to me; I wonder if it is because I had to adjust serving size down pretty drastically due to number of berries on hand. After scrutinizing the flavor, I added a dash of vanilla but that didn't help. This may be one of those recipes where the flavor gets better as you let it cool and sit in fridge a day or two, like lasagna does!
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Blueberry Pie Filling
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 31
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