This quick and easy blackberry pie recipe uses canned blackberry pie filling. Of course nothing tastes like a homemade blackberry pie with freshly-picked berries 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. I live in New England where berries are abundant. Blackberries, raspberries, and blueberries often grow near each other. My wife and I pack a lunch and go berry picking for the day. Unfortunately not everyone is a lucky. Canned blackberry pie filling is the best option if you don’t have local blackberries.
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, 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 blackberries.
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.
My wife and I spent a peaceful afternoon picking fresh blackberries high in the mountains then used them in a pie later that night. The juicy berries created the perfect sweet and tart filling, wrapped in a flaky crust. Every bite tasted fresh, comforting, and unforgettable. It was easily one of the most delicious pies I’ve made. The aroma filled our kitchen as the pie baked, bringing back memories of the mountain air, the field in which we picked the berries, and the simple joy of gathering fresh ingredients together outdoors.
Blackberry pie made with canned filling and a refrigerated crust is a wonderfully simple way to enjoy the deep, rich flavor of blackberries without any of the prep work fresh berries require. The canned filling is already thickened and sweetened, so it bakes into a glossy, rich layer that tastes like slow‑cooked fruit. As it heats, the blackberry aroma becomes warm and fragrant, filling the kitchen with that classic berry‑pie scent. The vibrant purple‑red color and naturally bold flavor of blackberries shine through even after baking, giving each slice a bright, satisfying punch.
Pairing the blackberry filling with a refrigerated crust makes the whole process super easy. The crust bakes up flaky and golden with no rolling or fuss, providing a buttery, crisp base that contrasts beautifully with the silky blackberry center. Whether you top it with a regular crust, a lattice, or a sugar‑sprinkled top crust, the pie looks rustic and homemade with very little effort. Blackberry pie with canned filling and a refrigerated crust is reliable, flavorful, and wonderfully easy. It is exactly the kind of dessert that feels special without demanding much time.
What You’ll Need
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
Key Ingredients
- Canned blackberry pie filling
- Refrigerated pie crusts
- Lemon juice
- Cornstarch
- Ground cinnamon
- Ground nutmeg
Quick & Easy Blackberry Pie Recipe
Utensils & Equipment
- 1 medium bowl
- 1 spatula or spoon
- 1 set of measuring spoons
- 1 9-inch deep dish pie plate
- 1 sheet of 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.
