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Delightful Blackberry Pie Filling Recipe
Hopefully you’ve had lots of luck collecting berries this year and haven’t had trouble with birds. You might have a few fresh blackberries left that you’re still picking, or maybe you’ve collected them all already and have several bags of frozen ones stored away. Or, if you’re like us, you may have some older berries in the freezer from last year that you’re still trying to use up…
No matter what the situation, now that you’ve got them, the trick is to do something yummy with them! And that’s where this simple and delicious blackberry pie filling recipe comes in.
We’ve been making this family recipe for years. It’s just the right amount of sweet to balance the slightly tart blackberries, and it’s just plain wonderful with a perfect pie crust. And with only 3 ingredients you likely already have, it couldn’t be simpler!
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
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 perfect pie crust recipe really sends it above and beyond. Hint hint…
Blackberry Pie Filling Recipe
- 4 cups fresh or frozen blackberries (if fresh, rinse before using)
- 3/4 cup white granulated sugar (or to taste)
- 1/4 cup all-purpose white flour or 2 tsp. cornstarch
- Mix all three ingredients in a bowl, then spread in bottom crust. Layer top crust over, pinch edges, and poke crust in the middle to let air escape.
- Bake 35-45 minutes at 400°.