This is the pie I dream about, and you will too, long after blackberries are out of season. When I was a kid we had a ridiculous hedge of blackberry brambles that ran all along one side of the house and edged around the field that was behind us. I would go out before they were fully ripe and pick them one by one when they were only dark red and eat the unripe berries one kernel at a time. Then when the berries were fully ripe we would pick them by the bucket full and make a blackberry pie. This version is based on a pie my grandmother made when I was a kid, a blackberry sour cream pie. I loved the tart and sweet berries, the tang from the sour cream, and the flaky pie crust. Because I can’t just leave a perfectly good recipe as is, I have upped the anty and subbed creme fraiche and mascarpone cheese for the sour cream. I hope you become as obsessed as I am!
Watch my video below for full step by step instructions.
Blackberry Mascarpone Pie
Course: DessertCuisine: AmericanDifficulty: Medium8
servings1
hour1
hour30
minutesThe blackberry pie of your dreams!
Ingredients
1 recipe of THE Pie Crust
- Blackberry Filling
1 1/2 lbs blackberries
3/4 cup sugar, divided
1/2 tsp salt
3 Tablespoons flour, divided
zest of 1 lemon
4 oz Mascarpone cheese, softened
4 oz Creme Fraiche, softened
- Egg Wash
1 egg
splash of water
Directions
- Preheat oven to 350 degrees.
- On a lightly floured board roll out one pie crust round 1 inch wider than the pie plate. Place into the pie plate gently lifting and easing the crust down into the creases, do not worry if your edges are not even all the way around. Roll out the other half of the crust to the diameter of the pie plate. Cut into long 1″ strips with a knife or fluted pastry cutter. Set both crusts aside while you prepare the filling.
- In a mixing bowl combine the blackberries, 1/2 cup of sugar, salt, 2 Tablespoons of flour, and lemon zest. Pour into the prepared pie crust. Step aside.
- Combine the Mascarpone cheese, Creme Fraiche, remaining 1/4 cup sugar, and 1 Tablespoon flour. Dollop over the top of the blackberries and gently press it out leaving some space with just blackberries.
- Make the egg wash by whisking together the egg and a splash of water. brush the edge of the reserved pie crust. Using the reserved strips of pie crust, weave the strips to create a lattice top. Press the lattice top down onto the egg-washed edge to seal. Trim the edge so there is only about a 1/2 inch overhang. Gently roll the edge under to create a rolled edge. Brush the whole top with the egg wash. Place in the preheated oven and bake for an hour to an hour and 15 minutes. Rotate the pie once or twice during baking to ensure even browning. Let cool completely before cutting. Best when cold!
