Best Blackberry Pie Filling Recipe With Fresh Or Frozen Berries

Jump to 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! 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! This homemade blackberry pie filling couldn’t be easier!

Jump to:Best Blackberry Pie Filling Recipe 🥘 Blackberry Pie Filling Ingredients 🔪 How To Make Blackberry Pie Filling 💭 Angela’s Tips & Recipe 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 💬 Comments

🥘 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! 💭 Angela’s 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. ❓ 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 DonutsBlackberry TartBlueberry PieWhite Chocolate Raspberry Loaf CakeBlackberry and Apple PieRaspberry 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. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

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Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 3 reviews

Blackberry 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!

Author | Angela

Servings: 8 servings Calories: 195kcal Prep 10 minutes Cooking 10 minutes Total Time 20 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 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

InstructionsIn 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.1 cup sugar, 6 tablespoon cornstarch, 1 large lemon, 6 cups blackberries, 1 pinch saltHeat 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. 2 tablespoon butter Equipment You May NeedMeasuring Cupsrubber spatulaSaucepan 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.

NutritionCalories: 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! blackberry pie filling, fresh blackberries, frozen blackberries, pie, pie filling recipes Course Dessert Recipes, Fruit Desserts, Pie RecipesCuisine AmericanAngela @ BakeItWithLove.comAngela 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! bakeitwithlove.com/about/

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!

🥘 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!

💭 Angela’s 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.

❓ 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 DonutsBlackberry TartBlueberry PieWhite Chocolate Raspberry Loaf CakeBlackberry and Apple PieRaspberry Crepes

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 3 reviews

Blackberry Pie Filling

Author | Angela

Servings: 8 servings Calories: 195kcal Prep 10 minutes Cooking 10 minutes Total Time 20 minutes

Angela @ BakeItWithLove.comAngela 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! bakeitwithlove.com/about/

Love This Recipe?Click On A Star To Rate It!

5 from 3 reviews

Blackberry Pie Filling

Author | Angela

Servings: 8 servings

Calories: 195kcal

Prep 10 minutes

Cooking 10 minutes

Total Time 20 minutes

Ingredients US CustomaryMetric1x2x3x▢ 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

Equipment You May NeedMeasuring Cupsrubber spatulaSaucepan

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

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 RecipesCuisine American

US CustomaryMetric

Best Blackberry Pie Filling Recipe#

🥘 Blackberry Pie Filling Ingredients#

🔪 How To Make Blackberry Pie Filling#

💭 Angela’s Tips & Recipe 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#

Blackberry Pie Filling#

Nutrition#

Best Blackberry Pie Filling Recipe

🥘 Blackberry Pie Filling Ingredients

🔪 How To Make Blackberry Pie Filling

💭 Angela’s Tips & Recipe 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

Blackberry Pie Filling

Nutrition