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Home » Recipes » Pies & Tarts

Last Updated: Jun 30, 2024 by Angela Latimer · 13 Comments

Blackberry Pie Filling

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Pin image with text of blackberry pie filling in a glass jar with a spoon full of the pie filling.

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.

Square image of blackberry pie filling in a glass jar.
Jump to:
  • Best Blackberry Pie Filling Recipe
  • 🥘 Ingredients
  • 🔪 How To Make Blackberry Pie Filling
  • 🥗🥘🍲 Best Served With
  • ⭐ Testimonials
  • 💭 Angela's Pro Tips & Recipe Notes
  • 🥡 Storing
  • ❓ Recipe FAQs
  • 🫐🍓 More Berry Recipes
  • 📖 Recipe Card
  • 💬 Comments & Reviews

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!

>>>See All Of My Tasty Recipes Here!<<<

⭐ 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. 
Tall image of blackberry pie filling in a glass jar with a spoon full of the pie filling.

🥡 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

Why Is My Blackberry Pie Filling Runny?

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.

Are Blackberries The Same As Black Raspberries?

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.

Does Blackberry Pie Filling Have Seeds?

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

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card

Square image of blackberry pie filling in a glass jar.
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5 from 24 reviews

Blackberry Pie Filling Recipe

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.
Author | Angela Latimer
Servings: 8 servings
Calories: 195kcal
Prep 10 minutes minutes
Cooking 10 minutes minutes
Total Time 20 minutes minutes
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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)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

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. 

Nutrition

Calories: 195kcal (10%) | Carbohydrates: 42g (14%) | Protein: 2g (4%) | Fat: 3g (5%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg (3%) | Sodium: 30mg (1%) | Potassium: 196mg (6%) | Fiber: 6g (25%) | Sugar: 31g (34%) | Vitamin A: 322IU (6%) | Vitamin C: 30mg (36%) | Calcium: 37mg (4%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Dessert Recipes, Fruit Desserts, Pie Recipes
Cuisine American
« Grilled Jamaican Jerk Red Snapper
Thanksgiving Potato Side Dishes »

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Comments

    5 from 24 votes (15 ratings without comment)

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  1. Terri McReynolds says

    December 26, 2024 at 11:35 am

    5 stars
    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

    Reply
  2. Terri McReynolds says

    December 25, 2024 at 7:25 pm

    5 stars
    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!!

    Reply
  3. Tammye says

    October 11, 2024 at 8:50 am

    5 stars
    This worked exactly as written, thanks! Had lots of good comments. Some said best ever eaten.

    Reply
  4. Tina says

    August 10, 2024 at 4:07 pm

    Can you can this for later use

    Reply
    • Angela @ BakeItWithLove.com says

      August 11, 2024 at 8:24 am

      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.

      Reply
  5. Sam says

    July 28, 2024 at 10:14 am

    5 stars
    Fantastic recipe, turned out great. Thank you for sharing. It was so easy.

    Reply
  6. Anonymous says

    April 13, 2024 at 7:28 pm

    5 stars
    Absolutely delicious!!

    Reply
  7. Sandy Thomas says

    November 22, 2023 at 1:18 pm

    5 stars
    Very easy and versatile ! Love this recipe for toppings and fresh jam as well as a filling.

    Reply
  8. Bob says

    November 08, 2023 at 4:34 pm

    5 stars
    Nice, easy recipe. I used frozen berries. Baked at 400 for 45 minutes.

    Reply
  9. Speedbump says

    October 22, 2023 at 11:05 am

    5 stars
    Filling tastes Great !!!
    5 tbs. Corn starch mixed w/ tad water worked perfect. Since my nerries are wild n fresh- more natural pectin..
    💕

    Reply
  10. mrs.dowler says

    December 14, 2022 at 9:33 pm

    5 stars
    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!

    Reply
  11. Anonymous says

    September 01, 2022 at 7:31 pm

    How long to bake BlackBerry pie after it's all put together?

    Reply
    • Angela @ BakeItWithLove.com says

      September 02, 2022 at 6:43 am

      It's about 45-50 minutes, see my blueberry pie for more instructions https://bakeitwithlove.com/blueberry-pie/#recipe

      Reply

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Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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