I wanted to get this last Frozen pie shell out of my freezer; it had been around since the holidays. I picked up some frozen organic blackberries (A little more than 2 cups), which was taking up space in the freezer too so pie it was. Of course there’s only one pie shell, which meant making another crust (lazy and didn’t want to do it), so I decided maybe a topping. Didn’t want to work too hard (ahem, remember lazy), so dry pancake mix seemed like a viable option. I couldn’t find a recipe online, so Mad Chef-tist to the rescue! If it didn’t turn out I’ve got garbage bags. Anyways here’s the results and I have to say I enjoyed it immensely. The lemon juice kept the blackberries nicely tart. There wasn’t too much sugar and the topping and the pancake mix added to the filling took up most of the fruit pie liquid that often accumulates during baking. The crunch of the sliced almonds was delicate and exquisite. Who could imagine such a cheater concoction coming out so nicely. Well try if you dare, I imagine it could also work brilliantly with other fruits as well.
Cheater Blackberry Pie
1 Frozen Pie Shell
2-3 Cups of Frozen Blackberries
¾ Cups of granulated sugar
1-2 Tablespoons of Lemon juice
¾ to 1 Cup of Pancake mix
¾ Cups of Pancake mix
½ Cup of Brown sugar
½ to ¾ Cup of sliced almonds
4 Tablespoons of diced cold butter
- Sprinkle lemon juice over thawed blackberries
- Mix sugar and pancake mix with blackberries and pour into frozen crust
- In Separate bowl combine: pancake mix, sugar, sliced almonds and sprinkle over blackberries.
- Sprinkle diced butter chunks over topping of pie
- Put pie on foil-covered baking sheet, put in oven (do not preheat) and bake on 325 for 50 minutes.