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Blackberry Pie with Cream Cheese

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…

Ingredients

Scale

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 

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 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 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.

Find it online: https://desertislanddishes.co/blackberry-pie-with-cream-cheese/