Hi! We know it’s kinda pie season, and with all the stone fruit situations getting crazy if you make a pie, you will probably do something like that. However, I want to urge you to try this Blackberry and Buttermilk Pie with a Meringue topping because its so good. First of all this crust is a cream cheese crust and it’s one of the best. Very flaky and buttery. YUM. Second, this is kind of a custard pie, kind of. It’s a little denser and not as sweet as other buttermilk pies, but in a good way. A really good way. I love this pie, I ate many pieces of it, and it’s now my new favorite. Enjoy guys!
Buttermilk and Blackberry Pie
Makes 1 (9”) pie
cream cheese pie dough:
1 cup all purpose flour
1/4 teaspoon salt
1/8 teaspoon baking powder
6 tablespoons unsalted butter, cold and cut into small cubes
1/4 cup (2 ounces) cream cheese, cold and cut into small cubes
2 teaspoons apple cider vinegar
1-2 teaspoons ice cold water
1 egg, lightly beaten
buttermilk and blackberry filling:
1/2 cup unsalted butter, softened
1 2/3 cup sugar
3 eggs, beaten well
1/4 cup all purpose flour
1 cup plus 2 tablespoons buttermilk
1 teaspoon vanilla extract
1 1/2 cups fresh blackberries
3 large egg whites, room temperature
1 1/3 cup granulated sugar
1. Preheat oven to 400˚F.
2. For crust: Place flour, salt, baking powder, butter, and cream cheese in a food processor and pulse until a fine meal forms. While pulsing, add water and vinegar and continue to pulse until dough forms. Dump dough onto a clean surface and form into a disc. Tightly cover in plastic wrap and refrigerate for 30 minutes.
3. Lightly flour a clean surface and roll dough out into a 14” circle, about 1/4 inch thick. Place dough into a 9 inch pie dish, trimming off the excess dough.
4. Take the excess dough and cut 30-40 1/2 inch circles from the scraps.
5. Brush the edge of the pie dough with the egg wash and top the edge with the dough dots, slightly overlapping one another. Refrigerate crust until ready to use.
6. For filling: In a mixing bowl beat together butter and sugar until light and fluffy. Add eggs and continue to beat until well incorporated (mixture will look soupy and chunky). Add remaining ingredients, except blackberries and beat until smooth. Fold in blackberries until just incorporated.
7. Pour mixture into the prepared crust and bake for 15 minutes. Reduce heat to 350˚F and bake for an additional 25 to 30 minutes or until filling sets (will still be a little loose in the center, but that’s okay! It’ll continue to set as it cools). Cool pie completely, about 2 hours.
8. For the meringue: Place egg whites into a stand mixer fitted with a whisk attachment or in a large bowl, if using a hand mixer. Beat eggs on medium-high speed until medium peaks form. With the motor running, begin adding the sugar, ¼ cup at a time until all the sugar has been added. Add the pinch of salt and continue to whip until stiff peaks form.
9. To assemble/Serve: Spoon meringue evenly over the top of the entire pie. Finish with a few fresh blackberries and some edible flower petals. Serve.