Blackberry Cream Pie
If you want to add more lacto ovo vegetarian recipes to your recipe box, Blackberry Cream Pie might be a recipe you should try. One portion of this dish contains roughly 6g of protein, 22g of fat, and a total of 443 calories. This recipe serves 8. For $1.23 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 30 people were impressed by this recipe. It is brought to you by Cookie Madness. A couple people really liked this side dish. If you have all purpose flour, lemon juice, cream cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a not so awesome spoonacular score of 39%. Easy Blackberry Pie with Spiced Sour Cream Custard (and No-Roll Pie Crust!), Blackberry Cream Pie, and Blackberry Cream Pie are very similar to this recipe.
Servings: 8
Preparation duration: 20 minutes
Ingredients:
2 cups all purpose flour (9 oz)
5 cups blackberries (divided)
3 tablespoons cornstarch
4 oz cream cheese
3/4 cup granulated sugar
4 tablespoons ice water
1 tablespoon lemon juice
1/2 teaspoon salt
2 tablespoons sour cream
2 tablespoons sugar
11 tablespoons unsalted cold butter, cut into thin slices
Equipment:
stand mixer
bowl
plastic wrap
aluminum foil
sauce pan
Cooking instruction summary:
Make the Crust. In bowl of a stand mixer, stir together flour, sugar, salt. Add cut up butter. With the paddle attached and mixer set on medium low, run for about a 1 ½ minutes or until mixture starts to look crumbly and butter is dispersed. With mixer on low (or you can do it by hand), add the water and mix just until the mixture comes together – be careful not to overwork it. Empty onto a clean surface and shape into a disc. Wrap in plastic wrap and chill for 1 hour or until ready to use. Let dough sit on counter for about 20 minutes. Roll into a large circle and fit into a 9 inch deep dish pie plate so that it covers sides. Cover with foil, weigh down with pie weights. Bake at 425 for 15 minutes. Remove foil and pie weights and bake for another 5-10 minutes or until golden brown. Let cool.Make the filling. Set aside 1 cup of the blackberries and put remaining 4 cups of blackberries in a medium saucepan. Combine sugar and cornstarch and pour over berries, stirring so that they are coated in the sugar mixture. Turn heat to medium and cook for about 8-10 minutes, stirring and mashing as you go, until berry mixture boils, thickens and the cornstarch loses its chalkiness. Remove from heat, pour into a bowl and stir in the lemon juice. Let the berry mixture cool for about an hour.Mix together the cream cheese, sour cream and sugar and spread across cool baked pie shell. Scatter the reserved 1 cup of the fresh blackberries across the cream mixture. Pour the cooked berries over the top and chill for 3 or more hours.
Step by step:
1. Make the Crust. In bowl of a stand mixer, stir together flour, sugar, salt.
2. Add cut up butter. With the paddle attached and mixer set on medium low, run for about a 1 ½ minutes or until mixture starts to look crumbly and butter is dispersed. With mixer on low (or you can do it by hand), add the water and mix just until the mixture comes together – be careful not to overwork it. Empty onto a clean surface and shape into a disc. Wrap in plastic wrap and chill for 1 hour or until ready to use.
3. Let dough sit on counter for about 20 minutes.
4. Roll into a large circle and fit into a 9 inch deep dish pie plate so that it covers sides. Cover with foil, weigh down with pie weights.
5. Bake at 425 for 15 minutes.
6. Remove foil and pie weights and bake for another 5-10 minutes or until golden brown.
7. Let cool.Make the filling. Set aside 1 cup of the blackberries and put remaining 4 cups of blackberries in a medium saucepan.
8. Combine sugar and cornstarch and pour over berries, stirring so that they are coated in the sugar mixture. Turn heat to medium and cook for about 8-10 minutes, stirring and mashing as you go, until berry mixture boils, thickens and the cornstarch loses its chalkiness.
9. Remove from heat, pour into a bowl and stir in the lemon juice.
10. Let the berry mixture cool for about an hour.
11. Mix together the cream cheese, sour cream and sugar and spread across cool baked pie shell. Scatter the reserved 1 cup of the fresh blackberries across the cream mixture.
12. Pour the cooked berries over the top and chill for 3 or more hours.
Nutrition Information:
covered percent of daily need
