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.