Low Sugar Blueberry Pie Filling

This lightly sweet and fresh-tasting, Low Sugar Blueberry Pie Filling is stacked with juicy ripe blueberries in a rich fruity sauce. What’s even better is that this berry pie filling captures the essence of summer blueberries while being lower in sugar than most common blueberry pie recipes, allowing the true flavor of the berries to shine through. 

Why I Love This Homemade Blueberry Pie Filling

I love this homemade blueberry pie filling because it is flavorful and versatile – leaving me with many great options on how you can use it.

It’s easy to make and helps me use up any perfectly ripe seasonal blueberries that I might have on hand.
I love its low sugar content for two reasons – it’s easier on your blood sugar and it allows the true blueberry flavor to shine.

Just as a side note, if you are looking to reduce your sugar intake even more, take a peek at this Keto Blueberry Sauce, but honestly, you can’t go wrong with this blueberry pie filling.

The Ingredients You’ll Need

• Blueberries: This recipe is versatile in that you can use both fresh or frozen blueberries. If you’re using fresh ones, be sure to inspect them for dryness or mold.
• Cornstarch or arrowroot powder: The thickening agent for this pie filling.
• Maple Syrup: This is our sweetener for the recipe. I love the hint of maple that it brings to this filling, but if you’re not a maple syrup fan, see below for other sweeteners you can use.
• Lemon (zest and juice): Adding lemon juice adds a brightness to the recipe that can’t be explained but is definitely a bonus to the filling’s flavors.
• Sea salt: To enhance the fruit flavors.
• Water: To mix with the thickening agent.

Making Pie Filling With Blueberries

Heat the blueberries and add the maple syrup (or whatever sweetener you’re choosing to use.)

Add the lemon juice and zest.
When the blueberries get saucy, add the thickening agent and water mix. Stir until the blueberry mixture starts to thicken.
When thickened remove off the heat and transfer to another container to cool completely.

Making This Recipe Your Own

This recipe is not limited to blueberries. Use this recipe with any berry that strikes your fancy. This is a great way to make everything from mulberry pie filling to cherry pie filling. This recipe will work for blackberries, raspberries, and strawberries. The only thing that might change is your sweetener and how much you add.

If the berries are on the tart side, you might want to add a bit more sweetener. Sour cherries, for example, can be tart so you’d want to use a bit more sweetener if they’re not exactly perfectly ripe.

It’s important to taste as you go to make your own adjustments to the recipe in terms of sweetness.

With a few additions, spices like cinnamon and nutmeg are a great way to add a dash of flavor that sets your pie apart from others. You can enhance the flavor by adding a bit of vanilla paste to your homemade blueberry pie filling as well.

Ways To Use Blueberry Pie Filling

If you find yourself with a large batch of blueberries you can have a lot of fun making use of them by making blueberry pie filling and putting it to work in new creative ways.

Pie filling can be used to make pies (obviously), hand pies, cheesecakes, and even homemade pop tarts after running through a blender.

Mix it into baked oats or swirl it into cupcakes. It’s always delicious to make a parfait with vanilla yogurt and some crushed graham crackers.

You can use blueberry pie filling as a topping for waffles, pancakes, or different desserts. Try serving it on top of vanilla bean ice cream or over a simple yellow cake for a unique flavor that will stand out. 

Try using this filling as a base for a quick and easy slow-cooker blueberry cobbler or dump cake.

Storing Your Pie Filling

When you make your own pie filling you can store it in the refrigerator to use in 3 to 4 days or you may choose to freeze it for a few months at a time.

A fun tip for freezing the filling is to store the filling in a freezer-friendly ziplock bag. Be sure to remove as much air as possible and then place it into a pie plate that you would use for actually making the pie. This way you can take the filling out of the freezer and place it right into the pie shell to bake from frozen.

******(Keep in mind, you’ll want to add an additional 20 – 25 minutes to your baking time).

Canning Blueberry Pie Filling For Shelf Storage

If you have experience with canning fruits and fillings, you can change out the cornstarch for Clear Gel to can your blueberry pie filling in bulk for use all winter long.

Another option is if you can’t source any Clear Gel, then go ahead and can the blueberries in the sauce they produced when you cooked them on the stovetop but do not add any other thickeners. It’s unsafe to try and can pie filling when it’s thickened with flour.

When you’re ready to use the pie filling, thicken the blueberries and their juice with cornstarch on the stove before you put it in the pie crust for baking.

Questions You Might Have

Did you make this Blueberry Pie filling recipe? If you loved it as much as I do, please consider leaving a ***STAR*** rating in the recipe card below, along with a comment, and if you have any questions about the recipe, please let me know so I can help you make the pie filling absolutely scrumptious! Thanks for stopping by The Salty Pot and I hope to see you next time!