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Blackberry Cream Pie Recipe

Blackberry Cream Pie Recipe

Learn how to make the best homemade Blackberry Cream Pie with this easy baking recipe! A buttery pastry crust filled with silky vanilla pastry cream and fresh blackberries, topped with billowy whipped cream for a perfect summer dessert. The combination of crisp crust and creamy filling creates bakery-quality results at home.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
30 mins
Serves:
1 pie (8 slices)
An overhead shot captures this elegant Blackberry Cream Pie on a weathered white ceramic pedestal stand against a backdrop of natural linen. Soft window light highlights the contrast between the golden-brown fluted crust, the silky ivory pastry cream layer, and the deep purple-black berries scattered across the top. A cross-section slice reveals distinct layers: the crisp pastry base, creamy vanilla filling studded with blackberries, and the cloud-like whipped cream topping adorned with fresh whole berries and mint leaves. Tiny droplets of berry juice glisten on the surface, while scattered fresh blackberries and a light dusting of powdered sugar complete the composition, emphasizing the pie's homemade charm and seasonal freshness.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Pastry Crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-75ml ice-cold water</li><li class="ingredients-single-item">For the Pastry Cream:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">1 vanilla pod, split and seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">40g cornstarch</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">30g unsalted butter, room temperature</li><li class="ingredients-single-item">For the Blackberry Layer:</li><li class="ingredients-single-item">300g fresh blackberries, plus extra for topping</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tbsp cornstarch</li><li class="ingredients-single-item">For the Whipped Cream Topping:</li><li class="ingredients-single-item">250ml heavy cream, cold</li><li class="ingredients-single-item">25g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Stand mixer or hand mixer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the pastry crust. In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining (these create flaky layers). Drizzle in the ice water, starting with 60ml, and mix with a fork until the dough just begins to come together. If needed, add the remaining water a teaspoon at a time.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Turn the dough onto a lightly floured surface and gather it into a ball without overworking it. Flatten into a disc, wrap in plastic, and refrigerate for at least 1 hour. Cold dough is essential for a flaky crust, as it prevents the butter from melting before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare the pastry cream. In a medium saucepan, heat the milk with the vanilla seeds and pod (or extract) until steaming but not boiling. Meanwhile, in a heatproof bowl, whisk together the sugar and egg yolks until pale and slightly thickened. Whisk in the cornstarch and salt until smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Slowly pour about one-third of the hot milk into the egg mixture, whisking constantly to prevent curdling (this is called tempering). Pour this mixture back into the remaining hot milk in the saucepan, whisking continuously. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 2-3 minutes. Continue cooking for 1 more minute to ensure the cornstarch is fully cooked.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Remove from heat and strain through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. Whisk in the room temperature butter until melted and incorporated. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until completely cooled, at least 2 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 190°C (375°F). Remove the chilled dough from the refrigerator and let it sit for 5-10 minutes to slightly soften. On a lightly floured surface, roll the dough into a circle about 3mm thick and 30cm in diameter. Carefully transfer to your pie dish, gently pressing it into the corners. Trim any excess, leaving about 1cm overhang, then fold and crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 10-15 minutes until the crust is golden brown. This pre-baking ensures your crust won't become soggy when filled. Let the crust cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the blackberry layer, combine 200g of the blackberries, sugar, and lemon juice in a medium saucepan. Bring to a simmer over medium heat, crushing some berries with a wooden spoon. Mix the cornstarch with 2 tablespoons of cold water to create a slurry, then stir into the simmering berries. Cook for 1-2 minutes until thickened and glossy. Remove from heat, fold in the remaining 100g fresh blackberries, and let cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>To assemble the pie, spread the cooled pastry cream evenly in the baked pie crust. Spoon the blackberry mixture over the pastry cream, spreading gently to create an even layer. Refrigerate while preparing the whipped cream topping.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the whipped cream topping, place the cold heavy cream, powdered sugar, and vanilla in a chilled mixing bowl. Beat with an electric mixer on medium-high speed until soft peaks form. Avoid overbeating, which can make the cream grainy. The cream should hold its shape but still have a soft, billowy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Spoon or pipe the whipped cream over the blackberry layer, creating decorative swirls if desired. Top with additional fresh blackberries. Refrigerate the pie for at least 2 hours before serving to allow all the layers to set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the best texture and flavor contrast, remove the pie from the refrigerator about 20 minutes before serving. This allows the pastry cream to soften slightly while the crust remains crisp. Use a sharp knife dipped in hot water and wiped clean between cuts for the cleanest slices. Your Blackberry Cream Pie will keep refrigerated for up to 2 days, though the crust may soften slightly over time.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Blackberry Cream Pie?

This pie requires all-purpose flour, butter, sugar, and salt for the crust; milk, vanilla, eggs, cornstarch, and butter for the pastry cream; fresh blackberries, sugar, lemon juice, and cornstarch for the filling; and heavy cream, powdered sugar, and vanilla for the topping.

How to cook Blackberry Cream Pie at home?

Learn how to cook Blackberry Cream Pie by making a buttery crust, creamy vanilla pastry filling, and blackberry layer topped with whipped cream. The process involves blind-baking the crust, preparing a silky custard, creating a blackberry compote with fresh berries, and assembling the layers before chilling to set properly.

How can I prevent my pie crust from becoming soggy?

Blind-baking is essential for cream pies - line your crust with parchment and pie weights, then bake until golden before adding fillings. Ensure all components (especially the blackberry mixture) are completely cooled before assembly, and create a barrier with the pastry cream layer between the crust and berries.

What's the secret to perfect pastry cream that doesn't curdle?

The key is proper tempering - gradually whisk hot milk into egg yolks while whisking constantly. Cook over medium heat while stirring continuously, and strain through a fine-mesh sieve to remove any lumps. Pressing plastic wrap directly onto the surface prevents skin formation during cooling.

Can I use frozen blackberries instead of fresh for a cream pie?

Yes, though fresh is preferred for topping. For the cooked filling, thaw frozen berries completely and drain excess liquid before using. You may need to increase the cornstarch slightly (by 1-2 teaspoons) as frozen berries typically release more moisture when cooked.

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Blind bake for 15 minutes, then remove the weights and parchment and bake for another 10-15 minutes until golden brown. Let cool completely on a wire rack." }, { "@type": "HowToStep", "name": "Make Blackberry Filling", "text": "Combine 200g of blackberries, sugar, and lemon juice in a saucepan. Bring to a simmer, crushing some berries. Mix cornstarch with 2 tablespoons of cold water to create a slurry, then stir into the simmering berries. Cook for 1-2 minutes until thickened. Remove from heat, fold in the remaining 100g fresh blackberries, and let cool completely." }, { "@type": "HowToStep", "name": "Assemble Pie Base", "text": "Spread the cooled pastry cream evenly in the baked pie crust. Spoon the blackberry mixture over the pastry cream, spreading gently to create an even layer. Refrigerate while preparing the whipped cream topping." }, { "@type": "HowToStep", "name": "Make Whipped Cream", "text": "Place the cold heavy cream, powdered sugar, and vanilla in a chilled mixing bowl. 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My guests were absolutely amazed that it was homemade.", "name": "Absolutely Divine", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei Zhang", "datePublished": "2023-05-22", "reviewBody": "Creamy yet light summer dessert! The crust stayed perfectly crisp even after a day in the refrigerator. The balance of sweet cream and tart blackberries is perfect.", "name": "Perfect Summer Treat", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Soren Lindstrom", "datePublished": "2023-06-03", "reviewBody": "Worth every minute of preparation! I was nervous about making pastry cream but the instructions were so clear. The result was restaurant quality and impressed my mother-in-law finally!", "name": "Worth The Effort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2023-06-18", "reviewBody": "Guests begged for the recipe! I've tried many pie recipes but this blackberry cream pie is now my signature dessert. The contrast between the silky pastry cream and juicy berries is incredible.", "name": "New Signature Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Gabriel Moreno", "datePublished": "2023-07-04", "reviewBody": "Perfect balance of sweet and tart! I used wild blackberries from my garden and the results were spectacular. The detailed instructions made this intermediate-level recipe totally achievable.", "name": "Wild Blackberry Heaven", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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