Description
This decadent Blackberry Pie with Cream Cheese combines a buttery homemade pastry crust with a luscious cream cheese layer and a luscious topping of fresh blackberries. Baked until golden and crisp, it offers a perfect balance of creamy and fruity flavors, finished with a delicate lemon zest and a sweet glaze. Ideal for an elegant dessert or a delightful teatime treat.
Ingredients
Scale
Pastry
- 250 g plain flour (plus extra for dusting)
- 30 g caster sugar
- ¼ tsp fine sea salt
- 140 g cold unsalted butter (diced, plus extra for greasing)
- 1 large egg yolk
- 2 tbsp very cold water
Cream Cheese Filling
- 280 g full-fat cream cheese
- 120 g icing sugar (sifted)
- 1 unwaxed lemon (zest and juice)
Blackberry Filling
- 300 g fresh blackberries
- 80 g caster sugar
- 1 tbsp cornflour
Topping and Glaze
- 1 large egg (beaten)
- 2 tbsp demerara sugar
Instructions
- Make the pastry: In a food processor, pulse together the flour, caster sugar, and salt. Add the cold diced butter and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and pulse again. Gradually pour in about 2 tbsp of cold water and pulse until the dough forms a ball. Remove, shape into a flat disc, wrap in cling film, and chill for at least 1 hour or up to 2 days.
- Prepare for rolling pastry: Remove the pastry from the fridge 10 minutes before rolling. Cut off one third of the dough, wrap it back and chill. Lightly butter a 22cm pie dish.
- Roll and line the pie dish: On a lightly floured surface, roll out the remaining two-thirds of the pastry into a circle about 4 mm thick, large enough to cover the pie dish with a couple of centimeters excess. Line the pie dish with the pastry and trim off the excess. Chill the lined pie dish in the fridge while preparing fillings.
- Make cream cheese filling: Whisk together cream cheese and sifted icing sugar until smooth in a large bowl. Add lemon zest and juice to taste and whisk again to combine.
- Prepare blackberry filling: In a separate bowl, mix fresh blackberries with caster sugar and cornflour until evenly coated.
- Preheat oven: Set the oven to 180°C Fan (356°F Fan).
- Assemble the pie: Remove the pastry-lined pie dish from the fridge and spread the cream cheese mixture evenly over the base. Top with the blackberry mixture, smoothing out into a uniform layer.
- Create pastry topping: Roll out the reserved third of the pastry to about 4 mm thickness on a floured surface, large enough to cover the pie. Use a heart-shaped cookie cutter or a knife to cut out decorative shapes.
- Seal and glaze the pie: Brush the edges of the pie dish with beaten egg to help seal. Place the pastry hearts or covering on top, pressing gently to seal edges. Brush the entire top with beaten egg, then sprinkle with demerara sugar for a sparkling finish.
- Bake the pie: Bake in the preheated oven for 50-55 minutes or until the pastry is golden brown and crisp. Once baked, allow the pie to rest for 10 minutes before serving warm.
Notes
- Chilling the pastry is essential for a flaky crust and easier handling.
- You can prepare the pastry up to 2 days in advance to save time on baking day.
- Make sure to use fresh blackberries for the best flavor and texture.
- The lemon zest and juice help to brighten the cream cheese filling and balance the sweetness.
- Using a food processor speeds up the pastry-making process but can be done by hand if needed.
- Allow the pie to cool slightly before cutting to let the filling set properly.
