Learn how to make the best blueberry pie filling at home. We've included canning instructions so that you can enjoy fresh blueberry pie anytime of the year!

A slice of blueberry pie on a plate with a fork.

Looking for a recipe to preserve fresh blueberries for the winter? This is it!

This homemade blueberry pie filling is the perfect thing to have on hand for a delicious homemade pie, anytime!

You'll love the way this blueberry pie filling tastes with our sourdough pie crust. It's not too sweet, so you'll get to enjoy every single bite!

This recipe makes enough blueberry pie filling for 4 blueberry pies.

Step by step instructions

Place the sugar, Clear Jel and spices in a large stockpot and whisk to combine. Pour the water into the pot, stir and cook over medium heat until the mixture starts to bubble and thicken.
Add the lemon juice and allow mixture to bubble for 1 minute, stirring constantly.
Stir in the fresh blueberries and turn the burner off.

Thickened pie filling mixture on the stovetop.

How to waterbath can blueberry pie filling

Ladle the filling equally into 4 quart-sized jars, making sure to use a spatula to get ALL of the filling from the sides of the pot. (There should be 1-1.5 inches of headspace in each jar.)
Process the jars in a boiling water bath for 30 minutes at 0- 1,000 feet above sea level, adjusting for altitude if you are 1,001 feet or more above sea level. (See our altitude adjustment chart in our Guide to Water Bath Canning.)
Once the processing time is up, turn off the burner, remove the lid of the canner and let jars sit in the canner for 5 minutes.
Use a jar lifter to transfer the jars to a counter top lined with a kitchen towel. Let the jars rest undisturbed for 12-24 hours.

Four quart sized jars with blueberry pie filling.

Once the jars have rested, remove the rings and check the seals. The top of the lids should be indented and the lid won't come off when pulled on by hand.
Wash the jars with hot soapy water to remove any food residue on the outside.
Label and date the lids.

Tips for success

It's a good practice to store canned jars of food without the rings in order to prevent a "false seal".

Overtime when you leave the tightened ring on, the pressure can hold the lid down, giving you the impression that the jar is sealed, when if fact it may not be.

It's always better to be safe than sorry!

According to the National Center for Home Food Preservation, always use bottled lemon juice instead of fresh lemon juice when water bath canning to ensure safety.

Bottled lemon juice contains the proper acidity level for safe canning.

Use Clear Jel instead of corn starch when canning. Clear Jel is a modified corn starch which is heat stable and does not separate in the filling once it is processed in the boiling water canner.

How to bake a pie with canned blueberry pie filling

When you are ready to bake a blueberry pie, line a 9" pie plate with an unbaked pie crust.

Pour 1 quart of blueberry pie filling into the crust and cover the filling with a second pie crust.

Trim and flute the edges, or make a lattice design.

A closeup picture of blueberry pie filling in a pie crust.

Brush the pie crust with an egg wash and place the pie plate on a baking sheet to catch any spill over. Bake on the middle rack at 425°F for 20 minutes.

Place a pie shield on the pie to keep them from over browning and turn the oven temperature down to 375°F.

Continue to bake the pie for another 30-40 minutes or until the filling is bubbly and the crust is golden brown.

Remove the pie from the oven and let cool 3 hours before slicing and serving.

An over head picture of a blueberry pie with two slices on plates.

Recommended kitchen tools

pie shield (affiliate link)
Clear Jel (affiliate link)

Easy canning recipes

Blueberry Pie Filling Recipe

Learn how to make the best Blueberry Pie Filling at home, with water bath canning instructions. This recipe makes enough filling for you to enjoy 4 delicious Blueberry Pies anytime of the year!

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Prep Time: 10

Cook Time: 5

Processing Time: 30

Servings: 4 pies

Author: Amy Duska

INGREDIENTS

14 cups blueberries, fresh not frozen (6 pints)
3 ¼ cups granulated sugar
1 ¼ cups Clear-Jel
4 cups water
¼ cup + 2 tablespoons bottled lemon juice
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

INSTRUCTIONS

Blueberry Pie Filling

In a large stockpot, whisk the sugar, cinnamon, nutmeg and Clear-Jel to combine. Add the water to the stockpot and turn the burner on to medium heat. Stir the mixture constantly until it's starts to bubble and thicken.
Add the lemon juice and continue to boil, stirring constantly, for 1 minute. Stir in the blueberries and turn burner off.

Water Bath Canning Instructions

Fill 4 quart jars, leaving a 1 to 1.5 inches of headspace.
Wipe the rim of the jars with a clean, wet napkin to remove any food residue. Center a lid on top of each jar and screw the rings on until "finger-tight".
Process in a boiling water bath for 30 minutes at 0-1,000 feet, 35 minutes at 1,001-3,000 feet, or 40 minutes at 3,001 or more feet above sea level.
See our Guide to Water Bath Canning for more detailed canning instructions.

To Use Pie Filling

Pour the pie filling into an unbaked pie crust in a 9" pie plate. Cover with a second crust, trim and flute the edges.
Brush with egg wash and place the pie on a baking sheet to catch any spills.
Bake at 425°F for 20 minutes. Cover the edges with a pie shield, turn down oven temperature to 375°F and bake an additional 30-40 minutes or until the crust is golden and the filling is bubbly and hot.

NOTES

This recipe was adapted from the National Center for Food Preservation website.

Nutrition