Wild Blackberry Pie Filling Recipe

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Wild Blackberry Pie Filling Recipe

One of the joys of summertime here is heading out into the sap bush to gather blackberries, then mixing up a fresh batch of this delicious wild blackberry pie filling!

Of course, we don’t always have to go as far as the sap bush. There are plenty of wild blackberry briars taking over around the house and other buildings on the farm!

While they can be a real pain when they show up uninvited on the lawn or garden, they aren’t so bad when they keep to the unused hillsides around the property. Thorns and all, they’re worth the scratches for all the free berries – often multiple gallons worth a year! That number goes up when we take a few precautions to keep birds out of them.

With so many fresh blackberries, we love to make this wild blackberry pie filling recipe. It uses up four cups, along with only two other ingredients! We freeze the remaining blackberries in four-cup increments so that we can easily pull a bag out and make a pie later in the year, too.

This recipe has been in our family for generations. It’s just the right amount of sweet to balance the slightly tart blackberries, and it’s just plain wonderful with a homemade Crisco pie crust.

My grandmother loved this pie – so much so that we made it every year for her birthday. Now that she’s gone, we always think of her when we make it.

Tips and Tricks

You can use fresh or frozen blackberries for this pie. And while it calls for wild berries, domesticated or store-bought berries work fine as well.

While you might be tempted, don’t skimp on the sugar. If you think you may have more than four cups of blackberries, add a little more sugar!

While blackberries and sugar are a necessity, it’s your choice whether you use regular all-purpose flour or cornstarch. It will taste delicious either way, so use whichever one you want! One or the other is necessary to thicken the juice.

You can use any crust of your choice, but that homemade Crisco pie crust recipe really sends it above and beyond.