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blueberry pie filling recipe
- Total Time: 292 minutes
- Yield: 8 servings (approx. 4.5 cups) 1x
- Diet: Vegetarian
Description
This blueberry pie filling recipe creates a thick, sweet, and perfectly scoopable result, brightened by zesty lime and a hint of rosewater. It’s a foolproof family favorite, ideal for busy home bakers seeking delicious homemade desserts.
Ingredients
- 900 g (2 lb) fresh or frozen blueberries, delivering juicy flavor
- 150 g (0.75 cup) granulated sugar, perfectly balances the tartness of the berries
- 30 g (0.25 cup) cornstarch, our go-to thickener for a glossy, firm filling
- 60 ml (0.25 cup) fresh lime juice (from 2 medium limes), adds a bright, zesty lift
- Zest of 1 medium lime, introduces a fragrant, aromatic layer to the flavor profile
- 5 ml (1 teaspoon) alcohol-free food-grade rosewater, offers a delicate, unique floral note
- 1 ml (0.25 teaspoon) freshly ground black pepper, a surprising touch that adds subtle warmth and depth
- 30 g (0.5 cup) unsweetened toasted coconut flakes, for garnish, providing wonderful textural contrast and a tropical hint
Instructions
- Combine Ingredients: In a medium-sized heavy-bottomed saucepan, gently combine the blueberries, granulated sugar, cornstarch, fresh lime juice, and freshly ground black pepper. Stir carefully with a heat-resistant spatula until the blueberries are evenly coated and glistening.
- Cook Gently: Place the saucepan over medium heat. Cook, stirring frequently, for 8 to 12 minutes. You will notice the berries beginning to release their vibrant juices, and the mixture will start to bubble gently as it warms.
- Simmer and Thicken: Continue to cook until the mixture thickens significantly and comes to a gentle boil, bubbling steadily for at least 1 minute. The blueberry pie filling should appear glossy and coat the back of your spatula; the berries will be tender but largely intact.
- Finish and Cool Completely: Remove the saucepan from the heat. Stir in the lime zest and rosewater until fully incorporated; their delicate aromas will bloom beautifully in the residual heat. Transfer the hot blueberry pie filling to a clean heatproof bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Allow to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
Notes
For a clearer, shimmering filling, use 30 g (0.25 cup) tapioca starch instead of cornstarch. Adjust sugar down to 0.5 cup if berries are very sweet or for a healthier option. Lemon juice also works well if you do not have limes on hand. If the filling appears too thin after simmering, create a slurry with 1 teaspoon cornstarch and 1 tablespoon cold water; stir this into the simmering mixture and cook for another minute. If it becomes too thick, simply add a tablespoon or two of water or extra lime juice until it reaches your preferred consistency. For a filling intended to be baked directly into a pie crust, reduce the cornstarch slightly to 20 g (about 1.5 tablespoons) as the oven’s heat will further thicken the filling as the pie bakes. Proper cooling is key to a perfectly set filling; rushing this step can lead to a runny pie later.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 0.5 cup (approx. 150 g)
- Calories: 180 calories
- Sugar: 32 g
- Sodium: 8 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 1 g
- Cholesterol: 0 mg