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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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.