I’ve been on a berry kick lately. I love to put them in everything such as in crepes, sliced up in a salad, turned into curd, or just straight from the fridge. Last week, I made my first cheesecake with berries — Blueberry Cheesecake Squares. It really is lovely and probably one of my most favorite desserts I’ve ever made. I’m planning to make it again with a new crust soon.
But truth be told, I love berries anyway I can get them. Though, it’s often while I’m standing in front of the fridge with the pint in my hands for a quick snack. I usually have a fridge (or sometimes freezer) full of them at any time of the year. They are definitely my favorite snack. There is nothing like a juicy ripe blackberry.
After making that cheesecake, I kept thinking about berries and what other wonderful thing I could make with them. I’ve never made a berry pie before, so I decided to try my hand at one. One of my favorite pies is my Peaches & Cream Cheese pie with a layer of sweetened cream cheese under the fruit. I thought switching out the peaches for berries would be a delicious change.
To make this pie extraordinary, I chose to use raspberries, blackberries, blueberries, and strawberries. All the berries were added to the pie whole, even the strawberries. I just picked out the smallest strawberries of the batch. Then, with a layer of cream cheese on the bottom I thought this pie would be as delicious as a berry cheesecake.
And, boy was it! It was so good, it was basically gone by the next morning. Even Miss Em, the ultimate blueberry hater, liked the pie. Definitely something going into the recipe book.
- 2 pie crusts , refrigerated or homemade
- 1 egg
- 1 cup of blueberries
- 1 cup strawberries
- 1 cup raspberries
- 1 blackberries
- 1/3 cup of sugar
- 1 tbs of lemon juice
- 2 heaping tablespoons corn starch
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- Preheat oven to 350.
- Make your pie crusts or used store bought.
- Mix cream cheese and powdered sugar.
- Lay the first crust into the pie plate.
- Spread the cream cheese all along the bottom of the pie crust.
- If using frozen berries, defrost them thoroughly.
- Mix together all berries. Add sugar and allow the berries to sit for 10-15 minutes to pull out the juices.
- Next, add lemon juice and corn starch and mix berries.
- Pour the berries over the cream cheese layer in the pie.
- Prepare the top layer of the crust. I chose to cut heart shapes into it, for large holes so the berries would not bubble over.
- Pinch crusts together.
- Brush with egg.
- Cover pie edges and bake for 45 minutes.
- Remove cover and bake an addtional 5-10 minutes until pie is golden brown.
- Allow to cool completely before serving.
I hope you enjoy this as much as we did!