Simple ingredients, stunning results. You won’t believe how easy this blackberries and cream pie is to make, nor the creamy and decadent pie that you’ll get in return for so little work. This recipe will make it straight to your keeper file the first time you make it! That’s what happened to me.
I picked so many blackberries this year. I’ve been trying out a ton of fun new blackberry recipes to share with you, but this pie has been my favorite so far. I got this blackberries and cream pie from a lady at my church named Rhonda and the second that I tasted it, I knew I had to put it on AHB. Luckily for us, even though this is a unique family recipe that’s been in her family for generations, she said yes!
It just takes 6 ingredients to make this pie and I made a video tutorial to show you how easy this comes together.
- Blackberries, fresh or frozen
- One pie crust
To make your pie, prepare your pie crust. You can use a homemade pie crust recipe or store bought, for the pie in the pictures I just used a store bought crust.
Place the pie crust in a 9 inch deep dish pie pan and pinch the edges to give it a scalloped appearance.
Dump the blackberries into the unbaked pie crust. You’ll need approximately 3 cups fresh or frozen blackberries. There’s no need to thaw the blackberries if you’re using frozen, just dump them in and set the pie pan aside.
Next you’ll make the filling for the pie. Simply whisk together ¼ cup all purpose flour with a teaspoon of cinnamon, ⅔ cup of sugar and one cup of heavy cream.
No substitutions! Pour this mixture over the berries and make sure they are all evenly covered. Your pie will need to bake at 350 degrees for an hour, but you’ll probably want to add foil around the edges or a pie crust shield half way through to keep the crust from becoming too browned.
At the end of the baking time. Allow the pie to cool completely and then refrigerate it until it’s cold before serving.
Many thanks to Rhonda for allowing me to share this slice of heaven with you! She advises that this recipe also works great with blueberries and fresh cherries.
Got berries? Here are a few more of my favorite ways to use them up!
- Blackberry Cream Cheese Scones
- Blackberry Crumb Kuchen
- Blueberry Buttermilk Pie
- Blackberry Monkey Bread
- 1 unbaked pie crust
- 3 cups blackberries, fresh or frozen
- 2/3 cup granulated sugar
- 1/4 cup all purpose flour
- 1 teaspoon cinnamon
- 1 cup heavy cream*
- Preheat the oven to 350 degrees.
- Place the unbaked pie crust in a 9 inch deep dish pie pan. Pinch the edges to create a scalloped appearance or decorate the edges to your preference.
- Pour the blackberries into the unbaked pie crust.
- In a mixing bowl, whisk together the sugar, flour, and cinnamon with the heavy cream. When this mixture is well combined, pour it over the blackberries, making sure all the blackberries are evenly covered.
- Bake the pie at 350 degrees for about one one hour, covering the edges of the crust with aluminum foil or a pie shield about half way thru the baking time to keep the crust from over-browning. You can tell your pie is done when the edges have slightly puffed and the center slightly wobbles when you move the pie.
- Remove the pie to a wire rack to cool completely. Then refrigerate and allow the pie to chill completely before serving.
*Only use heavy cream. No substitutions.
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