How To Make Blackberry Pie Filling
Making homemade blackberry pie filling is not only incredibly simple, it doesn’t need a lot of ingredients either. This easy-to-follow recipe uses common ingredients to create a rich, flavorful filling that’s perfect for lots of desserts like pies, hand pies, cobblers, crisps and more.
Whether you’re a seasoned baker or new to the kitchen, this blackberry pie filling will become a go-to for your dessert recipes.
Easy to make pie filling using blackberries!
Ingredients Needed For This Blackberry Pie Filling Recipe
Whole Blackberries– Fresh blackberries are the star of this recipe. Opting for fresh berries ensures your filling is bursting with flavor and natural sweetness. While I’ve used frozen blackberries (a great alternative when fresh isn’t in season), it’s essential to avoid canned berries in sweetened juice, as it alters the taste and consistency of your filling.
Salt – Believe it or not, a pinch of salt is key in baking, especially in sweet dishes. It enhances the natural flavors of the ingredients, making the blackberries taste even more sweet and vibrant. Don’t skip this; a pinch is all you need and a little goes a long way.
Lemon Juice – Lemon juice adds brightness and balances the sweetness of the blackberries and sugar. It brings out the depth of flavors, adding a slight tang that complements the berries beautifully.
Sugar – Sugar does more than just sweeten the filling; it helps draw out the natural juices of the blackberries, contributing to the syrupy consistency that makes pie fillings so delightful.
Cornstarch and Water – This combination is used to create a slurry that thickens the filling, giving it the perfect consistency that holds together well inside your pie or dessert, without being too runny or too thick.
How to Make Blackberry Pie Filling
- Put the blackberries in a pot.
- Add the rest of the ingredients except cornstarch and water.
- Boil until the fruit has broken down.
- Mix the cornstarch and water to form a slurry, then stir it into the fruit mixture.
- Continue to stir until the filling thickens.
***Salty Pot Tip: For the exact amounts, and detailed instructions along with tips for making this recipe perfect, check the printable recipe card below.
Where to Use Fruit Pie Fillings
- Blackberry Pies and Hand Pies: While fruit pies are always a classic dessert, fruit turnovers are ideal for a portable, mess-free dessert.
- Fruit Tarts: Adds a rich, decadent layer.
- Layered Dessert Cups: Perfect for a visually stunning and delicious treat.
- As a Topping: Over cheesecakes (like my 3 Ingredient Cheesecake recipe), pancakes, or waffles for an extra burst of flavor.
Tips and Variations to This Berry Pie Filling
- Add Other Berries: Mix in strawberries, raspberries or blueberries for a multi-berry filling.
- Rhubarb: Adding rhubarb is always a fun, tart addition to the berries as well.
- Add a Kick: A dash of cinnamon, and nutmeg for some warm flavors, but if you want to add a small kick and extra sweetness, try adding some Hot Honey to the mix!
- Combo Fruit Fillings: Combine with peaches or apples for a unique twist.
- How to tell when the filling is ready: After you’ve added the cornstarch slurry, it should be thick enough that you can run your finger through the filling on the spatula and it leaves a solid line where your finger was.
Storage and Freezing
This filling can last up to 5 days in the fridge if it has a tight fitting lid on the container.
For freezing, it’s best to leave out the cornstarch slurry until you’re ready to use the filling. Freeze the berry mixture alone, and when thawing, add the slurry as you reheat it to ensure the perfect consistency. This approach helps to prevent the filling from possibly thinning out if you thicken it before freezing.
Questions You Might Have
Absolutely you can! Often, I prefer to use frozen fruit because it’s frozen at its peak freshness. However, if you have freshly picked berries or you’ve found a great deal on store-bought fresh blackberries, they might be a cheaper alternative than using frozen.
Yes, you can and I recommend using Binky’s Culinary Carnival’s tutorial on how to water bath the filling safely.
Did You Make This Blackberry Pie Filling Recipe?
I’d love to hear from you if you tried making this berry pie filling! Please leave a comment below and let me know if you made changes or cooked it as is!
Thanks for stopping by The Salty Pot today and I hope you have a fantastic week.
~Joanne
Blackberry Pie Filling
Enhance your homemade desserts with this versatile blackberry pie filling. Perfect for pies, tarts, and more, this recipe is a sweet treat that adds a burst of berry flavor to any dessert.
Ingredients
- 4 cups Blackberries
- 3/4 cup Sugar
- 1 tsp Lemon Juice
- Dash salt
- 1 teaspoon Cornstarch
- 1 tablespoon Water
Instructions
- Heat blackberries in a heavy bottomed pot.
- Add the lemon juice, and simmer the blackberries until they break down.
- Add the sugar and mix until fully dissolved.
- In a separate small bowl, mix together the cornstarch and the water then pour into the berry mixture and cook until it's thickened. A finger dragged through the filling (be careful, it's very hot!) that leaves a line without closing up indicates the filling is ready.
- Let completely cool before adding it to desserts.
Nutrition Information:
Yield: 8 Serving Size: 1/4 cupAmount Per Serving: Calories: 105Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 21mgCarbohydrates: 26gFiber: 4gSugar: 22gProtein: 1g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
