This post may contain affiliate links. Please see our disclosure policy.
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…
Table of Contents
One of the best things about pies (a bit like crumbles or my Homemade Jam Tarts) is their versatility. I have used blackberries in this recipe (it is a Blackberry Pie with Cream Cheese, after all), 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, though 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 heavy (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 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.
Ingredients
- All-purpose flour (plain flour) – This helps create the perfect pastry for this Blackberry Pie with Cream Cheese.
- Superfine sugar (caster sugar) – Adds sweetness to the pastry and is used in the blackberry filling. 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 flavors 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.
- Confectioners’ sugar (icing sugar) – This adds sweetness and structure to the cream cheese layer. You often find that this 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 zest and juice to the cream cheese (cheesecake) layer creates a refreshing citrus flavor which balances out the sweetness perfectly.
- Blackberries – Plump and juicy seasonal blackberries take on a delicious jammy texture when baked in the oven.
- Cornstarch (cornflour) – The blackberries will release a fair amount of liquid as they bake so coating in cornstarch helps to thicken it (without lumps), so you have a jammy ‘sauce.’
Substitutions and variations
- Pastry – While homemade shortcrust pastry always tastes better than store-bought (although I do tend to cheat when it comes to puff and filo pastries), there is no judgment here if you don’t have time to make your own. If you do use a ready-made 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 flavor. Just try to avoid vanilla essence which is artificial and will give this Blackberry Pie with Cream Cheese a synthetic taste.
- Lemon zest – Swap the lemon for orange zest if that is all you have. It will change the flavor 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.
Tips from Margie’s kitchen
- 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 change it up and use all sorts of fruit throughout the year. Blueberries, pitted cherries, and raspberries all work really well.
- Hearts: I 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. Yet, 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 2 inches (5 cm) arranged circularly, from the center 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
Absolutely! Although this is a Blackberry Pie with Cream Cheese, please don’t feel bound by the recipe. It will also be delicious with raspberries, blueberries, or pitted cherries. Or you could swap for plums or peaches, even apricots.
This Blackberry Pie with Cream Cheese is delicious just as it is served warm. However, I love serving it with a dollop of crème fraîche for a bit of a tang, a drizzle of heavy (double) cream or a spoonful of just-melting vanilla ice cream.
No, not at all. Although shortcrust is much easier to make at home than puff or filo pastry, it’s an extra step so use store-bought if easier. If you do use a readymade pastry, I would recommend using an all-butter version, for the best results.
Other recipes you might enjoy
If you came for the cheesecake vibes, my White Chocolate and Passion Fruit Cheesecake and Crème Brûlée Cheesecake are ones to try. Otherwise, my Rhubarb and Ginger Crumble is super simple, cozy and warming. My Peach Cobbler with Cake Mix is another winning pudding. For something fruity, try my Clafoutis Aux Cerises, it’s so easy too.
Pancake Recipes
Kaiserschmarrn (Traditional Austrian Pancakes)
Easy Baking Recipes
Cornflake Dream Cake with Mini Eggs
Christmas Recipes
The Best Chocolate Salami
Easy Dessert Recipes
Chocolate Budino (Creamy Italian Pudding)
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, and 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
Ingredients
For the pastry:
- 8.75 oz all-purpose flour (plain flour), about 2 cups; plus extra for dusting
- 1 oz superfine sugar (caster sugar), about 2 1/2 tbsp
- 1/4 tsp fine sea salt
- 5 oz cold unsalted butter, about 2 1/2 tbsp; diced, plus extra for greasing
- 1 large egg yolk
- 2 tbsp very cold water
For the filling:
- 9.75 oz full-fat cream cheese
- 4.25 oz confectioners' sugar (icing sugar), about generous 1/3 cup; sifted
- 1 unwaxed lemon, zest and juice
- 10.5 oz fresh blackberries
- 2.75 oz superfine sugar (caster sugar), about generous 1/3 cup
- 1 tbsp cornstarch (cornflour)
To glaze:
- 1 large egg, beaten
- 2 tbsp demerara sugar
Instructions
- Make the pastry: Add 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 tbsp 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 plastic wrap. Chill for at least 1 hour (you can make the pastry up to 2 days in advance).
- 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 8 1/2-inch (22 cm) pie dish and set aside.
- Lightly dust a work surface and rolling pin with flour and roll the remaining 2/3 of pastry out to a large circle approximately 1/8 inch (4 mm) thickness – it needs to be a little 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 while you prepare the fillings.
- For the fillings: Using an electric mixer, whisk together the cream cheese and confectioners' sugar in a large mixing bowl until smooth. Add the lemon zest and juice, to taste, and whisk again.
- In a separate bowl, mix together the blackberries, sugar, and cornstarch.
- Preheat the oven to 392°F (200°C/180°C fan).
- 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.
- Lightly dust your work surface and rolling pin with more flour, then roll out the reserved 1/3 of the pastry to a large 1/8 inch (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.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The cream cheese is tangy and the blueberries are sweet and jammy. The combination with the flaky pastry is so so good. I am honestly obsessed with this recipe. Thanks Margie!