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!
Best Blackberry Pie Filling Recipe
This 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!
Jump to:
- Best Blackberry Pie Filling Recipe
- 🥘 Blackberry Pie Filling Ingredients
- 🔪 How To Make Blackberry Pie Filling
- 💭 Tips & Notes
- 🥡 Storing
- ❓ Why Is My Blackberry Pie Filling Runny?
- ❓ Are Blackberries The Same As Black Raspberries?
- ❓ Does Blackberry Pie Filling Have Seeds?
- 🫐 More Berry Recipes
- 📖 Recipe Card
- 💬 Reviews
🥘 Blackberry Pie Filling Ingredients
You can use fresh or frozen blackberries for this recipe. The other ingredients may already be in your kitchen!
- 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 (1 cup sugar, 6 tablespoons of cornstarch, 1 large lemon zested & juiced, 4 cups of 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 of whole berries and 2 tablespoons of butter, then remove the pan from heat to cool.
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!
💭 Tips & 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.
❓ 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 mesh sieve 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
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
Instructions
- In a large saucepan, combine all of the ingredients except the 2 cups of whole blackberries (which can be set to the side). 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 whole berries and 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
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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..
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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