Blackberry Pie with Cream Cheese

A sweet, tangy pie with juicy blackberries and a creamy swirl of cream cheese — perfect for dessert, picnics, or anytime you crave a fruity, comforting treat.

Why You’ll Love This Recipe

• Juicy blackberries bring tart-sweet, fresh fruit flavor
• Cream cheese swirl adds richness and a silky texture that pairs beautifully with berries
• Balanced filling: fruit + creamy cheese gives depth and contrast
• Great for summer or anytime — tastes like a bakery pie but easy enough for home baking
• Can be served warm or chilled, plain or with ice cream/whipped cream

Ingredients

For the Pie Crust (makes 9-inch pie crust)

• 1 ¼ cups (160 g) all-purpose flour
• ¼ tsp salt
• ⅓ cup (75 g) unsalted butter, cold and cubed
• 3–4 tbsp cold water

For the Blackberry Filling

• 4 cups fresh blackberries (or frozen, thawed & drained)
• ½ cup (100 g) granulated sugar (adjust depending on berry sweetness)
• 2 tbsp cornstarch (or flour) — helps thicken filling
• 1 tbsp lemon juice — brightens flavor
• ½ tsp vanilla extract (optional)

For the Cream Cheese Swirl

• 8 oz (≈ 225 g) cream cheese, softened
• ⅓ cup (65 g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract

Optional Topping

• Whipped cream or vanilla ice cream
• A sprinkle of powdered sugar or lemon zest

Instructions

1. Prep the Crust

• Preheat oven to 375 °F (190 °C).
• In a bowl, combine flour and salt. Cut in cold cubed butter until mixture resembles coarse crumbs.
• Add cold water, 1 tbsp at a time, until dough comes together. Do not overmix.
• Shape into a disk, wrap in plastic wrap, and chill for 15–20 minutes.
• Roll out dough on lightly floured surface to about 11-inch (28 cm) circle. Transfer to a 9-inch pie dish. Trim and crimp edges.

2. Prepare the Blackberry Filling

• In a large bowl, gently toss blackberries with sugar, cornstarch, lemon juice, and vanilla (if using). Set aside.

3. Make the Cream Cheese Swirl Filling

• In another bowl, beat softened cream cheese and sugar until smooth. Add egg and vanilla, continuing to beat until creamy.

4. Assemble the Pie

• Pour half of the blackberry mixture into the pie crust.
• Spoon dollops of the cream cheese mixture over the berries in several places.
• Gently pour the remaining blackberry mixture on top, trying to avoid completely submerging the cream cheese dollops (so swirl shows after baking).

5. Bake

• Bake for 45–55 minutes, or until bubbling and bubbly edges, and crust is golden.
• If crust edges brown too fast, cover them with foil.

6. Cool & Serve

• Allow pie to cool at least 2 hours (better if chilled) — helps filling set and swirl stay distinct.
• Serve slices plain or topped with whipped cream / vanilla ice cream and optional zest or powdered sugar.

You Must Know

• Use cold butter and cold water for a flaky crust.
• Toss berries gently — overmixing can break fruit and make filling too juicy.
• The cream cheese swirl layers must stay visible; pour remaining berry mixture gently on top.
• Pie needs time to cool — cutting too early may cause filling to run.

Pro Tips

• For extra flavor: add ½ tsp ground cinnamon or a pinch of nutmeg to berry filling.
• Use frozen blackberries when out of season — thaw and drain well before mixing.
• Brush top crust (if you prefer a solid top) with egg wash for shine and golden color.
• Add a lattice or crumb topping for a crunchy twist over the creamy filling.

Ingredient Substitutions

• Butter: Use margarine or coconut oil — crust texture may vary.
• Sugar: Reduce amount if berries are very sweet, or use brown sugar for deeper flavor.
• Cream Cheese: Use full-fat or light — affects richness and creaminess.
• Crust: Use store-bought pie crust if short on time.

Serving Suggestions

• Warm slice with a scoop of vanilla ice cream — creamy vs. fruity contrast is divine.
• Serve chilled on a hot day, garnished with mint leaves and fresh berries.
• Pair with a cup of coffee or tea for a cozy dessert moment.

Storage Tips

• Store leftover pie covered in the fridge for up to 3–4 days.
• Rewarm slices in oven at 325 °F (160 °C) for 10 minutes to refresh crust crispiness.
• Avoid freezing — fruit filling can get watery when thawed.

Frequently Asked Questions

→ Can I use frozen blackberries?
Yes — thaw and drain them before mixing to avoid excess liquid.

→ Why isn’t the cream cheese swirl showing after baking?
Probably the berry mixture covered it too much — pour gently and keep swirl dollops visible before baking.

→ Can I make this pie gluten-free?
Yes — use a gluten-free flour blend for the crust.

→ Is this pie too sweet?
You can reduce sugar in berry filling or cream cheese layer depending on your taste and berry sweetness.

Enjoy your Blackberry Pie with Cream Cheese — sweet, creamy, fruity, and perfect for dessert any time!

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