Lemon Cream Cheese Stuffed-Crust Blackberry Pie Tutorial
If you're looking for an easy pie with all those fresh berries you are picking this summer, look no further! I used fresh-picked dewberries (like a wild blackberry) but you can use any berry you have on hand: strawberry and blueberry would be delicious!
Lemon Cream Cheese Stuffed-Crust Blackberry Pie
1 8oz block of cream cheese, softened
1/2 cup + 1/3 cup white sugar
Zest of one lemon
Juice of one lemon
1 tsp vanilla extract
1 package refrigerated pie crust (both crusts)
3 cups fresh blackberries (or any berry)
In a bowl, combine the berries and 1/3 cup of sugar, stir and let sit until ready to use.
In a stand-mixer (or with a hand mixer), beat together the cream cheese, 1/2 cup sugar, vanilla extract, lemon zest and juice.
Place the second pie crust on top of the cream cheese layer. Pinch together the two crusts along the edge.
Pour the sugar and berries over the second pie crust. Spread the leftover cream cheese mixture on top of the berries.
Bake the pie at 425 degrees for 20 minutes. Then cover the edges of the pie with tinfoil or pie guards, turn the oven down to 350 degrees and bake for 20-25 more minutes until the crust is golden brown and filling is bubbly.
Let cool and refrigerate before serving.