Blackberry Pie with Cream Cheese

Autumn (or fall - depending on where you are in the world) is the season for easy baking and comfort food - and this Blackberry Pie with Cream Cheese ticks both those boxes. It is just too good to resist! Imagine sweet and buttery pastry hiding a creamy lemon cheesecake and tangy blackberry filling - all finished off with a crunchy sugar sprinkle, I am feeling hungry just thinking about it! Honestly, if you love pies, you simply have to try this one… 

One of the best things about pies (a bit like crumbles) is their versatility. I have used blackberries in this recipe (it is a Blackberry Pie with Cream Cheese afterall), but you could use all sorts of different berries; strawberries, raspberries and pitted cherries all work well. I love making a pretty heart decoration on top, but you could make stars, flowers or even a lattice lid if you prefer. Then all you have to do is decide what to serve it with - I love a generous drizzle of double cream, a dollop of sweet crème chantilly (vanilla-infused whipped cream) or tangy crème fraîche, or a scoop of just-melting vanilla ice cream. Comfort food on a plate… 

Why you will love this Blackberry Pie with Cream Cheese recipe:

• It is perfect to make when blackberries are in season.
• It is full of flavour and texture thanks to the creamy, tangy cream cheese, fruity blackberries, zesty lemon and crunchy, sweet demerara sugar.
• It is so versatile - you can use all sorts of berries.
• It is the perfect autumn pudding.

You will need the following ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Plain flour - also known as ‘all-purpose’ flour, this helps create the perfect pastry for this Blackberry Pie with Cream Cheese.

Caster sugar - this adds sweetness to the pastry. You could use granulated sugar if that is what you have to hand, or golden caster sugar to add a more golden hue to the pastry.

Salt - adding a pinch of salt to pastry brings out the flavours of the other ingredients and really takes your bakes to the next level. I recommend Maldon Salt Flakes for the best results. 

Butter - opt for unsalted butter so you can control the salt levels. It is really important that it is cold when making the pastry.

Eggs - use free-range eggs if you can. I also recommend choosing large eggs stamped with the British Lion logo.

Cream cheese - opt for full-fat versions for the best results. I find that the low-fat varieties tend to be watery.

Icing sugar - this adds sweetness and structure to the cream cheese layer. You often find that icing sugar clumps over time, so always make sure you sift it into the cream cheese so you have a smooth ‘cheesecake’ layer.

Lemon - adding lemon and juice to the cream cheese (cheesecake) layer creates a refreshing citrus flavour which balances out the sweetness perfectly.

Blackberries - plump and juicy seasonal blackberries take on a delicious jammy texture when baked in the oven.

Caster sugar - this helps sweeten the blackberries which can be quite tart. You could use granulated or golden caster sugar if that is what you have to hand.

Cornflour - the blackberries will release a fair amount of liquid as they bake so coating in cornflour helps to thicken it (without lumps), so you have a jammy ‘sauce’.

Substitutions and Variations:

• Pastry - whilst homemade shortcrust pastry always tastes better than shop bought (although I do tend to cheat when it comes to puff and filo), there is no judgement here if you don’t have time to make your own. If you do use a readymade pastry, I would recommend using an all-butter version, for the best results.
• Vanilla - you could add a couple of drops of vanilla extract or vanilla bean paste to the cream cheese layer for a subtle vanilla flavour - just try to avoid vanilla essence which is artificial and will give this Blackberry Pie with Cream Cheese a synthetic taste.
• Lemon zest - you could swap the lemon for orange zest if that is all you have. It will change the flavour slightly but still give the citrusy lift you are after.
• Berries - you don’t have to make a Blackberry Pie with Cream Cheese! This recipe is also delicious with all sorts of berries like strawberries, pitted cherries or blueberries. I like to use whatever is in season, so it would also work with peaches or plums for example.

Cooking Tips:

• Cold butter: it is really important that you use cold butter for the pastry. If it is too soft, the pastry will become greasy and you won’t get the right texture.
• Blackberries: this is a delicious autumn pudding to make when blackberries are in season - but you could ring the changes and use all sorts of fruit throughout the year. Blueberries, pitted cherries and raspberries all work really well.
• Hearts: I have stamped out delicate hearts for a pretty finish to this Blackberry Pie with Cream Cheese. This is entirely optional - you could do a lattice top or opt for different shapes like flowers or stars if you prefer. Or leave it as it is with no design. But you will need to use a knife to create a few vents (slits) on the top of the pie. I like to do slits of 5cm/2 inches arranged circularly, from the centre to the edges (think of it like when drawing a sun at school, using the knife to create the lines that you would do coming off the sun as a ray). About 4 or 5 slits is enough.
• Egg glaze: brushing with beaten egg helps the pastry lid to stick to the rim. The egg glaze on top makes it gloriously glossy and golden.

Frequently Asked Questions

Other recipes you might enjoy:

If you came for the cheesecake vibes, my White Chocolate and Passion Fruit Cheesecake is not one to miss. The combination of tangy passion fruit and sweet white chocolate is just so good. I must recommend my Crème Brûlée Cheesecake - imagine if a creamy, fluffy baked cheesecake married a crème brûlée. Otheriwse, try my Rhubarb and Ginger Crumble  is super simple, cosy and warming. My Peach Cobbler with Cake Mix is another winning pudding. I like to swap the peaches for plums in autumn and serve warm with a generous scoop of vanilla ice cream…

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Blackberry Pie with Cream Cheese

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If you are looking for a delicious autumn pudding, this Blackberry Pie with Cream Cheese is the recipe for you. Think sweet, buttery pastry hiding a creamy lemon cheesecake and tangy blackberry filling. The perfect comfort food…

• Author: Margie
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: Serves 6-8 1x
• Category: Puddings
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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For the pastry:

• 250g plain flour, plus extra for dusting
• 30g caster sugar 
• ¼ tsp fine sea salt
• 140g cold unsalted butter, diced, plus extra for greasing
• 1 large egg yolk
• About 2 tbsp very cold water

For the filling:

• 280g full-fat cream cheese
• 120g icing sugar, sifted
• 1 unwaxed lemon, zest and juice
• 300g fresh blackberries
• 80g caster sugar 
• 1 tbsp cornflour

To glaze:

• 1 large egg, beaten
• 2 tbsp demerara sugar 

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Instructions

1. Make the pastry: tip the flour, sugar and salt into a food processor and pulse to combine. Add the cold butter and pulse until the mixture resembles breadcrumbs. Add the egg yolk, then pulse again. Pour in about 2 tablespoon of cold water and pulse until the dough comes together to form a ball. Remove from the processor, shape into a flat disc and wrap tightly in cling film. Chill for at least 1 hour (you can make the pastry up to 2 days in advance).
2. When ready to make the pie, remove the pastry from the fridge 10 minutes before rolling. Cut off one third, re-wrap and pop back in the fridge. Lightly butter a 22cm pie dish and set aside.
3. Lightly dust a work surface and rolling pin with flour and roll the remaining ⅔ of pastry out to a large circle approximately 4mm thickness - it needs to be a couple of cm larger than your pie dish. Lay the pastry over the prepared pie dish, then lightly press into the edges. Use a sharp knife to cut off any excess. Pop the lined dish into the fridge to chill whilst you prepare the fillings.
4. For the fillings: using an electric whisk, whisk together the cream cheese and icing sugar in a large mixing bowl until smooth. Add the lemon zest and juice, to taste, and whisk again. 
5. In a separate bowl, mix together the blackberries, sugar and cornflour.
6. Preheat the oven to 180C Fan.
7. Remove the pastry lined pie dish from the fridge and spread the cream cheese mixture over the base. Top with the blackberries on top, spreading in a smooth and even layer.
8. Lightly dust your work surface and rolling pin with more flour, then roll out the reserved ⅓ of the pastry to a large 4 mm thick circle, big enough to cover your pie tin. Use a heart-shaped cookie cutter (or freestyle with a sharp knife), cut out heart shapes. 
9. Brush the edge of the pie dish with the beaten egg wash (this acts as glue), then carefully place the pastry over the top, using your fingers to press into the edges to seal the pie. Brush the top all over with beaten egg to glaze, then sprinkle with the demerara sugar. Bake in the oven for about 50-55 minutes - or until the pastry is golden and crisp. Leave to stand for 10 minutes before serving warm.

Notes

• Prep the pastry ahead: the pastry needs at least an hour in the fridge to chill, so I recommend making ahead (the pastry will keep in the fridge for 2 days). Bring it out of the fridge about 10 minutes before rolling.
• Blackberries: you don’t have to use blackberries if they aren’t available or you prefer other fruit. Cherries, raspberries and blueberries would all work really well too.
• Serving suggestions: this is delicious with all sorts of accompaniments. I often serve it with sweet crème chantilly (vanilla-infused whipped cream), tangy crème fraîche, a drizzle of double cream or a scoop of just-melting vanilla ice cream. Having said that, it is delicious enough to serve on its own as the cream cheese layer adds enough richness - I just love serving with the extras on the side.