This quick and easy blackberry pie recipe uses canned blackberry pie filling. Of course nothing tastes like a homemade pie but this recipe is designed to be prepared in under 5 minutes. To the canned filling we’ll be adding cinnamon and lemon juice to boost the flavor of the filling.
Blackberry pie is extremely popular in areas with an abundant supply of wild blackberries. Blackberry pie has been ingrained into American society since the early settlers. One historical account states that Blackberry pie was served at the inauguration of Abraham Lincoln. I live in New England where will berries are abundant, if you know where to look. We have wild blueberries, red raspberries, blackberries, Concord grapes, and even strawberries. One year my wife and I picked about 150 quarts of wild blueberries and sent them to friends in the South. Everyone asked why the blueberries were so small. Wild blueberries and blackberries are naturally small. The huge berries you find in supermarkets are commercially-grown. Sure, they’re big but they lack the flavor of will berries.
This quick and easy blackberry pie can be prepared in a mere 5 minutes. It includes refrigerated pie crusts, which are unique if you haven’t worked with them before. Be sure to read the instructions on the packaging. The crusts should sit at room temperature for 15 minutes. If you try to unroll the crust directly from the refrigerator it usually cracks or sticks together. This is because the fat in the dough is still cold. The crust needs to come up to room temperature in order for the fat to soften.
What You’ll Need
Key Ingredients
- Canned blackberry pie filling
- Refrigerated pie crusts
- Lemon juice
- Cornstarch
- Ground cinnamon
- Ground nutmeg
Utensils & Equipment
- 9-inch deep dish pie plate
- Wire cooling rack
- Medium mixing bowl
- Spoon or spatula for mixing
- Set of measuring spoons
- Sheet aluminum foil
Quick & Easy Blackberry Pie Recipe
Utensils & Equipment
- 1 medium mixing bowl
- 1 spoon or spatula for mixing
- 1 set of measuring spoons
- 1 9-inch deep dish pie plate
- 1 sheet aluminum foil
- 1 wire cooling rack
Ingredients List
- 2 cans 21-ounce blackberry pie filling
- 2 Pillsbury pie crusts
- 1 Tbsp lemon juice
- 1 tsp cornstarch
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Instructions
Preheat Oven
- Preheat oven to 425℉.
- Place a sheet of aluminum foil on the bottom rack, directly under where you'll be placing the pie.
Bottom Crust
- The crust must sit at room temperature for 15-20 minutes as instucted on the packaging.
- Place the bottom crust in the pie plate. Make sure the edge is evenly distributed along the top edges.
Mix
- In medium mixing bowl mix the pie filling, lemon juice, cinnamon, nutmeg and cornstarch.
Fill It Up
- Spoon the filling into the bottom crust.
Add Top Crust
- Add the top crust and pinch the crusts together to form a scalloped edge,
- Cut 4 – 6 slits around the top crust to allow the goodness to vent during baking.
Bake
- Bake at 425℉ for 40 – 45 minutes.
- Pie is done when the top crust is golden brown and the filling starts to bubble.
Cool
- Place on wire cooling rack and allow to cool for at least 2 hours.