Blueberry Pie Filling

I love taking the tastes of Michigan summers into the depths of winter, don’t you? This recipe does this perfectly. You’ve GOT to get some Michigan blueberries while the getting is good and get these in your freezer soon! (this recipe is adapted from local cook extraordinaire, Deanna House)


  • 4 quarts blueberries
  • 4 ½ cups sugar
  • 1 cup quick-cooking tapioca
  • 6 TBS lemon juice
  • 1 tsp salt


  • Wash and drain blueberries
  • In a large mixing bowl, combine blueberries, sugar, tapioca, lemon juice and salt. Mix until well combined. Let stand 15 minutes
  • Line four 8″ pie pans with heavy-duty foil, letting foil extend 5″ beyond rim. Measure 4 cups filling into each pan
  • To freeze, fold foil loosely over fillings; freeze. Remove from freezer, remove filling from pan and wrap snugly with foil. Wrap with freezer wrap. (we use newspaper) Label, date and return to freezer for no longer than 6 months. (we’ve done longer and it’s fine)
  • To bake, remove foil from frozen pie filling and place it unthawed in a pastry-lined 9″ pie pan. Dot with butter if you wish. Adjust top crust; flute edges and cut vents. Bake in preheated 425 oven for 1 hour and 10 minutes or until syrup boils with heavy bubbles that do not burst.


After removing from freezer
Finished pie!

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