Here’s a simple recipe for a rainy day. Or a sunny day. Or any other kind of day, actually, because every day (except diet day, but we don’t talk about that) is a good day for pie, am I right?? Today I want to share with you this simple, delicious recipe for blueberry lemon pie filling.
This thick, delicious pie filling is just bursting with flavour; the citrus in it offsets the sweetness of the fresh berries while also providing the perfect complement to make the taste stand out. It’s easy to make, and the finished product is rich with colour and flavour.
This pie filling can be cooked and canned in jars ahead of time (for easy baking at a later date), or you can just make a small batch and use it right away. You can make this recipe with oranges or lemons, whichever you prefer; or if you don’t like the citrus taste, just omit the zest and use water instead of the orange or lemon juice.
How this recipe came to be
My mom used to talk about a blueberry pie recipe she had, with an oatmeal pie crust and orange rind in the filling… And it always sounded so incredible to me that in the back of my mind, I always believed that tasting such goodness was a necessary part of my future.
So, I made up a pie filling to do the job. Next, I just have to re-create that crust… Unless I can find a time to ask Mom to look for hers. Maybe that would be simpler. Ah, well.
How blueberry lemon pie filling is made
I make most of my pie fillings in a very similar way: with fresh fruit, sugar, fresh lemon juice, a little lemon zest, and cornstarch. This is so much better than using canned blueberry pie filling from the grocery store! With every step, I promise. Here’s a breakdown of how the process looks:
Cook the fruit
First, I just go ahead and throw the 3 cups of blueberries (you can use fresh blueberries or frozen blueberries), 3/4 cup sugar, and 1/2 cup lemon juice (+ lemon zest) into a medium saucepan, and cook it all together until the fruit begins to break down. This is the longest part of the process, but oh-so-simple!
Add the thickener
For my pie fillings, I usually prefer to use cornstarch than flour because the texture is a little bit more silky, and the color is more clear. I make a simple thickener by mixing together equal parts cornstarch and water until I have a smooth paste, and then slowly stir that into the boiling blueberry mixture until it is thick, dark, and clear.
Use the filling
Once the filling has thickened, it is ready to use. You can ladle it into prepared mason jars right away using my basic canning method, or you can cool it and use it for pies or tarts (or whatever else you have in mind for it). Pour the finished filling into a heat-proof glass bowl, and cover with plastic wrap set directly on top of the filling to cool it. Cool to room temperature before you use it, or refrigerate to use it the next day.
Note: You can use hot pie filling right away to make pies, but I find this a little frustrating because it will begin to melt the fat in your pastry before it even goes into the oven, the whole process can get a little messy.
How to use blueberry lemon pie filling
There are so many wonderful ways to enjoy this recipe! Here are a few of them. Use this filling to make:
- Homemade blueberry pie
- Tarts
- Turnovers
- Cheesecake topping
- Danish filling
- Donut filling
- Cupcake filling
- Cake filling
- Jam substitute
Ways to make blueberry lemon pie
Pie is a relatively easy dessert to make that’s great to make ahead, and so delicious served for just about any occasion. Here are a couple of ideas for the best ways for making pies using this filling:
Simple baked blueberry lemon pie:
Use my easy pie pastry recipe to make a simple flaky pie crust for this filling. Roll the pie shell to be 1/8″ thick on a lightly floured surface, and gently lift the pie dough into a 9-inch pie pan. Press into the corners and edges, and trim the excess from the edges of the pie plate. Fill with this recipe for blueberry lemon pie filling and top with either another crust, rolled to 1/8″ thick, as a plain top crust (with vents cut into it for steam to escape), or a lattice pie crust. Brush with egg wash, and sprinkle with coarse sugar before baking at 450 degrees F for 15 minutes, and then 350 degrees F for 35 minutes (or until golden brown and bubbly).
If you like, you can also dot your pie with butter before the top crust goes on (either the lattice top or a regular crust). This will give the pie a slightly creamier taste as the melted butter mixes with the pie filling during baking.
Creamy Blueberry Cheesecake Pie:
In addition to making baked pies, you can easily use this blueberry pie filling to make a no-bake blueberry pie with a graham cracker crust and cream cheese filling, topped with stabilized whipped cream (made with heavy cream and gelatine). The result is a creamy lemon blueberry pie that is absolutely delicious! I don’t have a recipe for this on here – yet. But this is a definite must for the future! Let me know in the comments if that’s something you’d like to see.
Fresh lemon vs. bottled lemon juice
I like to use fresh lemon juice because, believe it or not, I think it tastes better! Also my husband seems allergic to some preservatives, so we avoid bottled lemon juice for that reason as well.
You can use either one, however, and this recipe will still work well!
How to preserve blueberry lemon pie filling
This filling can be used fresh, frozen, or canned. Read on to see how to handle filling that has been frozen, or check out my basic canning method to see how to can your own filling at home without a pressure canner!
What to do if your pie filling separates
If you have your pie filling in the fridge or freezer, you may find that it will separate (a thin liquid will come off of the thick pie filling).
To bring the blueberry filling back together, pour it into a pot and warm it again on medium heat until thick and smooth.
What to do if the pie filling is too jellied
When your blueberry pie filling is cold, the filling sets (making it much thicker). If you want to serve this over cheesecake or as a dessert topping, I recommend warming it slightly before you serve it to restore the silky smooth texture of the filling. If the mixture has been allowed to cool until it is cold and then you try to spread it over something, the cornstarch in it will gel and make the mixture appear less smooth.
You will need:
- Ingredients (see recipe card)
- Small-medium heavy bottomed saucepan
- Measuring cups and spoons
- Lemon juicer
- Lemon zester (optional)
- Heat-proof spatula
- A large bowl for cooling, or mason jars for canning
Blueberry Lemon Pie Filling
Ingredients
- 3 c. fresh or frozen blueberries
- 3/4 c. sugar
- 1/2 c. orange or lemon juice
- Zest of 1/2 orange or lemon optional
- 1/4 c. cornstarch
- 1/4 c. water
Instructions
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Combine the blueberries, sugar, juice, and zest (if desired) in a medium heavy-bottomed saucepan.
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Bring the mixture to a boil, stirring occasionally, and cook for 2-3 minutes.
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In a small glass bowl, combine the cornstarch and water until you have a smooth paste; slowly pour the cornstarch into the hot blueberry mixture, stirring while you add it, until well combined. Cook 2-3 minutes more, or until the mixture is thick, dark, and clear. Remove from heat. Pour the finished filling into a heat-proof glass bowl, and cover with plastic wrap set directly on top of the filling to cool.* Cool to room temperature, or place it in the fridge to use the next day.
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Pour the cooled mixture into a prepared pie shell or spoon into baked tart shells.
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*If you want to can this pie filling for a later date, ladle the filling into prepared canning jars while the filling is still very hot.
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That’s it! I hope you enjoy this recipe! Let me know what you thought in the comments, or tag me in your beautiful pie filling pictures on Instagram @naomicakesofficial. I love to see that my recipes are being enjoyed!
Bye for now,
–Naomi
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