A few weeks ago I introduced you to my flaky einkorn pie crust recipe (find it HERE) with the promise that I’d soon complete the task of making the pie. We’ll I’ve done it! Homemade blueberry filling for pie or other desserts is so beautiful. Unlike pie itself, it’s seasonal. The blueberries are just about to start ripening so its time to save some for making this easy blueberry pie filling; homemade just by you.
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Why Not Canned Pie Filling
Here’s just a few reasons to consider making your easy blueberry pie filling homemade.
- Control the ingredients.
- You can control the type and amount of sugar (see above).
- Save money on Groceries
- The flavor is better
Duncan and Hines manufactures one of the most popular blueberry pie fillings used on market. According the ingredients listed, the product is made up of blueberries, water, sugar, modified corn starch and citric acid.
Modified Corn Starch
Modified corn starch is corn starch that has physically, enzymatically or chemically had properties changed. No one yet knows what the effects of these changes are on the body. In addition, it generally contains about 10 % MSG (monosodium glutamate). If you’re not familiar with MSG, take a look at this website which outlines the dangers of usage.
Sugar is a common ingredient in pies right? Well, yes. But purchasing a canned tin of blueberry filling assures that I’m getting refined sugar and a LOT of it. The ingredients list 16 grams of sugar for one serving and one serving as a 1/3 cup. I’m not sure about your pies, but I’ve never seen a slice of pie with only a 1/3 cup of pie filling in it. Usually slices have double this amount. Having control over your sugar is a huge plus to makin your own pie filling!
At about $5 per can, filling a pie crust could cost you $10! That does not seem cost effective to me in the least. Especially considering that blueberry season is around the corner. I live in an area where one can pick blueberries for a couple dollars a pound or grow their own! In addition, I’ve found quite reasonable prices on frozen blueberries at Azure Standard.
All in all, homemade just tastes fresher and better. The Duncan and Hines ingredients also list that there is no fiber. None. I can’t imagine how much their blueberries had to be cooked down to have no fiber because when I have homemade pie filling there’s always fiber in the fruit!
Blueberry Pie Filling Easy?
I was astounded at how simple the process was to making my filling. My aversion to making homemade pie has really been due to the pie crust and lack of experience. Check out my tips for making your own einkorn pie crust HERE. I’ve found having a routine when baking is a big part of the comfort in homemade cooking.
Easy Blueberry Pie Filling, Homemade on the Stovetop
The filling, on the other hand, is much simpler than the pie crust. Make this blueberry pie filling easy by trying it out! It’s just a few ingredients and little time. As you make your own I’m sure you’ll become more comfortable and familiar with the process. It’s worth it for all the benefits. Is blueberry pie filling easy? Yes. It can be!
Blueberry Pie Filling Without Cornstarch
is cornstarch bad for you?
While the amount of cornstarch used in most foods is minimal it’s good to look at what it can do to your body. Cornstarch has a very high glycemic index, meaning it will spike blood sugar levels. If you’re looking to limit sugar intake, it may be best to avoid cornstarch as well.
In addition, it’s a refined food. It offers carbs with very little nutrition value. This doesn’t even take into consideration that corn is one of the highest GMO foods grown in the U.S.A. You can read more on the effects of GMO foods in human consumption HERE.
Substitutions for Blueberry Pie without Cornstarch
Pie Filling Thickeners
Good News! Cornstarch isn’t the only thing that can thicken pie. You can also substitute recipes 1:1 with tapioca flour or arrowroot flour. This is great news for those concerned with the health aspects of cornstarch or the inability to tolerate it.
This easy blueberry pie filling without cornstarch, uses tapioca flour as it’s thickener. You are welcome to substitute this with arrowroot if you’d like. Perhaps you know someone on a grain free diet or like our family, there are special diets due to autoimmune disorders. This is a great recipe to use for that reason. This easy blueberry pie filling, homemade without cornstarch can be the perfect addition to potlucks.
Einkorn Pie Crust and Gluten Free Pie Crust
While I thoroughly enjoyed making and eating the flaky einkorn pie crust (you can find the recipe HERE), I also made a gluten free crust for my son who can’t have wheat. For the gluten free crust, I turned to Hayley at Health Starts in the Kitchen Blog. She uses an almond flour and tapioca starch based crust. It turned out great so thanks Hayley!
The Recipe for Easy Blueberry Pie Filling
- 6 cups frozen blueberries
- 1 cup unrefined organic cane sugar or demerara sugar
- 5 Tablespoons Tapioca flour
- 1/8 teaspoon salt
- Pour frozen blueberries, sugar and salt into medium sized pot and heat to low-medium while stirring off and on as it thaws.
- Increase to just below medium heat. Add in flour little by little while stirring constantly as the blueberries heat.
- Mixture should start to thicken. As soon as flour is completely combined and mixture begins to boil, take off of heat.
- Pour into prepared pie crust and bake according to pie instructions. I baked mine at 425 degrees Fahrenheit for about 10 minutes and then brought temperature down to 350 degrees for about 20-30 minutes more. Look to see if your crust is starting to brown and filling is bubbly. Enjoy!
Can substitute tapioca flour for arrowroot flour.
How to Store Your Pie
You can leave this pie out overnight, but if using after 24 hours it’s best to keep it refrigerated. You can also store this pie in the freezer for up to 3 months if covered and wrapped tightly.
Just take it out the day before use and thaw in the refrigerator. After cutting into this pie, definitely store it in the refrigerator or freezer.
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Thanks for stopping by and happy Pie Season!
From the Hilltop,