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Blackberry Cream Pie

15 mins

(1) 9 inch pie

Recipe you are creating:

Blackberry Cream Pie

One of my best memories of my Grandma is going blackberry picking in the wild. We'd canvas the streets and the woods near her house and load up our buckets with big, ripe blackberries.

This pie was Grandma's signature pie. I can still feel the sun on my back as I sat on the picnic table on her back deck and dove into a warm piece of her blackberry cream pie!

This pie is super easy to make and will become a family favorite in your house too.

Recipe Ingredients:

  • 1 cup heavy cream

  • 1/2 cup sugar

  • 1/4 cup cornstarch

  • 4 cups fresh blackberries (don't substitute frozen!)

  • 1 9 inch pie crust

Recipe Directions:

  1. Lay the 4 cups of blackberries into the bottom of the pie crust.

  2. Shift the sugar and cornstarch. Gradually add in the heavy cream and stir until completely blended.

  3. Pour over the blackberries.

  4. Bake at 425 degrees for 30-40 minutes. Top of the pie will be lightly browned.

  5. Remove from oven.

  6. Cool to room temperature and serve.

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A note about ingredients used in our recipes:

When creating our recipes we use the following unless otherwise noted in the recipe:

  • Eggs = Large Eggs

  • All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic

  • Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic

  • Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour

  • Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour 

  • Almond Flour = Bob’s Red Mill Super-Fine Almond Flour 

  • Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)

  • Sour Cream = Full Fat Sour Cream

  • Yogurt = Full Fat Yogurt

  • Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk

  • Butter = Unsalted Sweet Cream butter unless otherwise noted


Blackberry Cream Pie, Pie, Pie Recipes, How to make blackberry cream pie


Pie Making, Pastry

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