Quick & Easy Blackberry Pie Recipe
This quick and easy blackberry pie can be ready for the oven in 5 minutes. It uses canned blackberry pie filling and a refrigerated crust.
Servings 8 servings
Calories 360kcal
Cost $9.50
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.
Notes
Nutrition information based on Pillsbury pie crusts and Lucky Leaf Blackberry pie filling. If you use a different brand of either product, nutrition information will vary.
