Blackberry Cream Pie Recipe

<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>

<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>

<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>