blackberry pie filling recipe

Written ByJenny Smyth Posted on
blackberry pie filling recipe
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The Best blackberry pie filling recipe

I’m so excited to share with you my favorite blackberry pie filling recipe. This recipe has been passed down through generations of my family, and it’s a staple at every family gathering and special occasion. The combination of sweet and tangy flavors is absolutely perfect, and the texture is just right – not too runny, not too thick.

My kids love helping me make this pie filling, and they can’t get enough of the taste. I love that it’s made with fresh blackberries, which are in season from May to August, so we can enjoy this treat all summer long. The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients – just blackberries, sugar, cornstarch, and lemon juice.

I like to use a mixture of granulated sugar and brown sugar for a richer flavor. My family loves serving this pie filling over ice cream or whipped cream for an extra-special treat. I’ve also been known to use it as a topping for yogurt or oatmeal for a healthier breakfast option.

The key to making this recipe is to use fresh blackberries and to not overcook them – you want them to still be slightly tart when you’re done. This recipe makes about 4 cups of pie filling, which is perfect for filling 6-8 pies or 1-2 large cakes. I like to make a double batch of this recipe when I’m planning a big gathering or event, so I can have plenty on hand for everyone to enjoy.

One of the best things about this recipe is that it’s extremely versatile – you can use it as a topping for pancakes or waffles, or even as a filling for cakes and cupcakes. I’ve also been known to use it as a topping for ice cream sundaes or milkshakes for an extra-special treat.

Blackberry Pie Filling

Blackberry Pie Filling

4.6 from 796 votes

A classic blackberry pie filling recipe. This filling is perfect for pies, tarts, or even as a topping for ice cream.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Filling

6 cups fresh blackberries
1/2 cup granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice
1 tsp lemon zest

For the Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp granulated sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2In a large mixing bowl, combine the flour, salt, and sugar for the pie crust.
3Add the cold cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4Add 1/4 cup of ice-cold water and mix until the dough just comes together.
5Add more water if needed, one tablespoon at a time.
6Divide the dough into two equal parts, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
7In a medium saucepan, combine the blackberries, sugar, cornstarch, lemon juice, and lemon zest.
8Cook over medium heat, stirring occasionally, until the mixture comes to a boil and the blackberries have broken down and released their juices.
9This should take about 5-7 minutes.
10Reduce the heat to low and let it simmer for an additional 5 minutes, stirring occasionally, until the filling has thickened.
11Remove from heat and let it cool slightly.
12On a lightly floured surface, roll out one of the chilled dough disks to fit your pie dish.
13Transfer the dough to the pie dish, pressing it into the sides and bottom.
14Spoon the blackberry filling into the pie crust, spreading it evenly.
15Roll out the second dough disk and place it over the filling.
16Crimp the edges to seal, and cut slits in the top to allow steam to escape.
17Brush the top with a bit of water or milk for a golden crust.
18Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
19Let it cool for at least 30 minutes before serving.

🔧Equipment

Mixing bowl
Saucepan
Pie dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 2g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 150mg🌾Total Carbs: 26g🥦Dietary Fiber: 3g🍬Sugars: 12g🥩Protein: 2g

📝Notes

Tips: For a sweeter filling, you can add more sugar to taste. To make ahead, prepare the filling and refrigerate overnight. Bake the pie the next day.

Watch Video Of How Blackberry Pie Filling Works

This blackberry pie filling recipe is always a good idea for any occasion – whether it’s a family gathering, holiday party, or everyday dessert. It’s incredibly easy to make and requires minimal ingredients – just blackberries, sugar, cornstarch, and lemon juice.

My family loves helping me make this pie filling, and they can’t get enough of the taste. We love serving it over ice cream or whipped cream for an extra-special treat.

❓ Frequently Asked Questions About Blackberry Pie Filling

Q: What type of sugar should I use in this recipe?

In this recipe, I recommend using granulated sugar and brown sugar for a richer flavor.

Q: Can I use frozen blackberries instead of fresh?

No, it’s best to use fresh blackberries in this recipe for the best flavor and texture.

Q: How do I store leftover pie filling?

You can store leftover pie filling in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze this pie filling?

Q: What if I don’t have cornstarch?

You can omit the cornstarch if you don’t have it on hand – the pie filling will still turn out fine.

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