This blackberry pie filling will surely be your new favorite way to use whole, mashed, fresh, or frozen blackberries. In just 20 minutes, you can make a sweet fruit filling that is delicious in more than just pie. Try it in your cakes, muffins, scones, or any of your favorite baked goods that could use some fruity blackberry flavor.
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Best Blackberry Pie Filling Recipe
My tasty homemade blackberry pie filling is bursting with sweet, fruity flavor. You can use fresh or frozen blackberries and it will be delicious all the same.
After trying homemade blackberry pie filling you won't ever want the canned version again. It's a super quick, super simple, stove-top recipe that anyone can make.
Blackberries are at their peak in July and August, so plan for some tasty desserts. Yum!
🥘 Ingredients
- Blackberries - 6 cups blackberries (4 cups whole, mashed, or frozen with 2 cups whole berries set aside).
- Sugar - 1 cup.
- Cornstarch - 6 tablespoons.
- Lemon - 1 large lemon (zested and juiced, or use 2-3 tablespoons lemon juice).
- Salt - 1 teaspoon.
- Butter - 2 tablespoons.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Blackberry Pie Filling
This pie filling only takes about 10 minutes on the stove-top. You'll need measuring cups, a rubber spatula, and a saucepan.
This recipe will make about 8 servings, or 6 cups, of blackberry pie filling.
Combine ingredients. In a large saucepan, combine all of the ingredients except the 2 cups of whole blackberries and butter (1 cup (200 grams) sugar, 6 tablespoons (48 grams) of cornstarch, 1 large lemon zested & juiced, 4 cups (560 grams) of the mashed blackberries, and 1 pinch of salt). Stir to coat.
Heat. Turn the burner on to medium-high heat and stir occasionally until the mixture just begins to reach a boil.
Mix in whole berries. Gently fold in the remaining 2 cups (280 grams) of whole berries and 2 tablespoons of butter, then remove the pan from heat to cool.
🥗🥘🍲 Best Served With
Other than pie, you can use your blackberry filling to top pancakes or French toast! You could also use it to make a delicious blackberry crisp! Enjoy!
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⭐ Testimonials
I've never pre-cooked my blackberry pie filling before but what a game changer. I baked a perfect pie and everyone loved it including my dad, who's picky about his pies. Says it was as good as his mom's so it's a winner! Thanks for the recipe and the inspiration.
Sherry M
💭 Angela's Pro Tips & Recipe Notes
- The pie filling will continue to thicken as it cools, and it will thicken even more when refrigerated.
- This recipe will yield approximately 6 cups of pie filling, which should be enough for most pie recipes.
- Allow your pie filling to cool to room temperature before using it in pies, cakes, scones, or muffins.
🥡 Storing
Once cooled, keep your pie filling in an airtight jar or container and refrigerate it for 4-5 days.
Transfer the cooled pie filling to a half-gallon freezer bag and remove the excess air. Lay it flat in the freezer for easy storage and enjoy it within 6 months.
❓ Recipe FAQs
The filling can be runny if you did not add enough cornstarch. It may also be runny if you did not heat it long enough (until just about boiling). It will continue to thicken as it cools, so it is best to wait until the filling reaches room temperature before using it in baked goods.
They may look similar but they are not the same fruit! The core of a blackberry is hollow while black raspberries are solid inside. Blackberries are also more tart than black raspberries.
Blackberries do have seeds and they are not removed for this recipe. They are generally pretty tender and less noticeable once heated. If the seeds are an issue, you can always mash and strain the blackberries through a fine mesh sieve or a cheesecloth-lined colander to remove them.
🫐🍓 More Berry Recipes
- Blueberry Baked Donuts
- Blackberry Tart
- Blueberry Pie
- White Chocolate Raspberry Loaf Cake
- Blackberry and Apple Pie
- Raspberry Crepes
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📖 Recipe Card
Blackberry Pie Filling Recipe
Ingredients
- 6 cups blackberries (4 cups whole, mashed, or frozen with 2 cups whole berries set aside)
- 1 cup sugar
- 6 tablespoon cornstarch
- 1 large lemon (zested and juiced, or use 2-3 tablespoons lemon juice)
- 1 pinch salt
- 2 tablespoon butter
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a large saucepan, combine all of the ingredients except the 2 cups of whole blackberries and butter (which can be set to the side). Add 4 cups mashed blackberries of the 6 cups blackberries, 1 cup sugar, 6 tablespoon cornstarch, 1 large lemon, and 1 pinch salt. Stir to coat.
- Heat the saucepan over medium to medium-high heat. Stir occasionally until the mixture just begins to reach a boil.
- Gently fold in the remaining 2 cups of whole berries and 2 tablespoon butter, then remove the pan from heat to cool.
Notes
- The pie filling will continue to thicken as it cools, and it will thicken even more when refrigerated.
- This recipe will yield approximately 6 cups of pie filling, which should be enough for most pie recipes.
- Allow your pie filling to cool to room temperature before using it in pies, cakes, scones, or muffins.
- To store: Once cooled, keep your pie filling in an airtight jar or container and refrigerate it for 4-5 days.
- To freeze: Transfer the cooled pie filling to a half-gallon freezer bag and remove the excess air. Lay it flat in the freezer for easy storing and enjoy within 6 months.
Terri McReynolds says
Delicious! In the past I’ve just dumped everything into a pie crust and baked it this is so much better. Try a little bit of vanilla. Mmmm
Terri McReynolds says
O.M.G!!! This is the best! Ok a I made a couple tweeks. I didn’t have enough blackberries so added a cup of huckleberries. I also added 1 TBS Mexican vanilla. Holy Moly. I can’t wait to have it in the pie!!
Tammye says
This worked exactly as written, thanks! Had lots of good comments. Some said best ever eaten.
Tina says
Can you can this for later use
Angela @ BakeItWithLove.com says
I have canned my pie filling recipes to use later, the only thing I have occasionally experienced is a bit of runny consistency in the final baked goods. This has only happened to me twice (and it wasn't this blackberry pie filling). Hope that helps! Let me know if you do can it.
Sam says
Fantastic recipe, turned out great. Thank you for sharing. It was so easy.
Anonymous says
Absolutely delicious!!
Sandy Thomas says
Very easy and versatile ! Love this recipe for toppings and fresh jam as well as a filling.
Bob says
Nice, easy recipe. I used frozen berries. Baked at 400 for 45 minutes.
Speedbump says
Filling tastes Great !!!
5 tbs. Corn starch mixed w/ tad water worked perfect. Since my nerries are wild n fresh- more natural pectin..
💕
mrs.dowler says
decided to declutter my freezer by using up some of the berries we've picked and saved during the summer and fall months, hubby suggested pie so i thought i would give your recipe a shot! i want to say this was very wonderful... i used half blackberries and half raspberries since none of us are huge fans of blackberries on their own. the lemon zest in addition to the juice was a wonderful addition, the flavors are nostalgic to fall at my grandmas house when i was a kid. thanks for sharing!
Anonymous says
How long to bake BlackBerry pie after it's all put together?
Angela @ BakeItWithLove.com says
It's about 45-50 minutes, see my blueberry pie for more instructions https://bakeitwithlove.com/blueberry-pie/#recipe