Blueberry Cream Pie

I keep seeing a specific creamy fruit pie pop up in my social media feeds. It has a thin, crisp crust, billowy white filling, and the juiciest looking jammy fruit on top. Maybe you’ve seen it too? The tiniest amount of research led me to the home of these magical looking pies, a spot in the Hamptons called Briermere Farms. Admittedly I have never eaten this pie, so I have no idea if it’s like the original. I do know that it is exceptionally delicious and easier than it looks.

I have long said that fruit + cream + biscuity thing is the best summer dessert, so I had to give this combo a try. The base is a pate brise style crust, meaning that the pieces of butter are small and sandy which gives the crust a tender and “short” texture. You do have to blind bake it, which is the most annoying part of this recipe, but I know you can do it! You can even bake the crust a couple of days in advance.

The filling is easy as can be, just heavy cream, mascarpone, and powdered sugar. I tried this recipe with both cream cheese and mascarpone and they both worked beautifully so definitely sub cream cheese if that’s what you keep around. The cream cheese version is a bit tangier and dense than the mascarpone and they both set up and slice easily. I did not put vanilla in the cream (gasp) because I wanted unadulterated sweet cream flavor, but if you must you can stream in a few teaspoons.

You could certainly top the cream with any fresh summer fruit, but I was drawn in by the glossy and jammy pies I was seeing online so I made a quick blueberry compote. You cook the berries just enough so they burst and release their juices, but don’t turn into total mush. Peak season blueberries are super sweet so I added a very moderate amount of sugar, you could certainly add more if you like or add a little bit of lemon juice to temper the sweetness.

If the idea of making all 3 components in one go is intimidating, do not fret! There are lots of places to pause the process and take a break.

• Dough: up to 2 days in advance. Store it in the fridge until ready to bake.

• Baked Crust: pre-bake the crust up to 2 days in advance. Store tightly covered at room temperature.

• Blueberries: make up to 2 days in advance and store covered in the fridge.

• Whole Pie: the pie will hold in the fridge for 2 days, but the longer it sits, the more the blueberries will seep into the cream. If you want to make it in advance, I suggest keeping the blueberries separate until you plan to serve. Top the chilled cream pie with the blueberries when you plan to serve it.

Vintage Pie Tins (my preferred tins!) are pretty easy to find online and at antique shops. Check out these, these, these, and these on Etsy.

Use the code YOSSY20 for 20% off at Material Kitchen. I especially like their microplastic free cutting boards and knives

Get 20% off the most delicious smelling dish soap and cleaning products from Koala Eco FREE gifts with purchase too!

My favorite baking pans from Nordicware

My favorite spatulas by GIR

My favorite whisk for bigger jobs by OXO

Fun and colorful sheet pans by Great Jones available as half or quarter sheets. These are a bit heavier than the Nordicware, and they can double as serving platters. We love that!