Categories: Blackberries, Dessert, Pie
Ingredients
- 1 (9 inch) flaky pie pastry (partially baked)
- Filling:
- 1 pint fresh blackberries (or one 1-pound bag frozen blackberries, not packed in syrup, partially thawed)
- 1 cup sugar
- 3 large eggs, at room temperature
- 1 tablespoon cornstarch
- 1 1/2 cups heavy cream, at room temperature
- 1/2 cup light cream, at room temperature
- 1 teaspoon vanilla
- Garnish:
- ripe fresh blackberries
Directions
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Add the berries and 1/4 cup sugar in a food processor; process for 30 seconds or long enough to make a smooth puree.
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Put a mesh sieve over a large bowl and pour the puree into the sieve.
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Using a rubber spatula, push or force the puree through the mesh, leaving the seeds; throw away the seeds.
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In a big mixing bowl, whisk the eggs until frothy.
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Add in 3/4 cup sugar and the cornstarch and whisk until well blended.
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Blend in the heavy cream, light cream, vanilla, and 1 cup puree; mix until evenly blended.
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Ladle the filling into the cooled pie shell.
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Put the pie on the center oven rack and bake in a 300° oven for 50-60 minutes, rotating the pie 180° halfway through the baking (so that the part that faced the back of the oven now faces forward).
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When done, the filling will likely have puffed somewhat.
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The center may seem a little jiggly; that is fine.
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If after the alloted time, the pie seems overly puffy and the center a little underdone, turn the oven off and leave the pie in the hot oven for 10-15 minutes.
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**I always cover pie crust edges with foil to prevent over-browning. Remove the foil the last 10-15 minutes of baking time and pie crust edges will be lightly golden brown.