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Creamy Mixed Berry Cream Pie with Flaky Golden Crust

Creamy Mixed Berry Cream Pie - featured image
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A luscious pie featuring a buttery flaky crust, creamy filling, and fresh mixed berries topping. Perfect for any occasion and easy to make in under an hour.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar (optional)
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 6–8 tablespoons ice water, plus more if needed
  • 8 oz cream cheese, softened
  • 1 cup heavy cream (or coconut cream for dairy-free)
  • ½ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon cornstarch
  • Zest of 1 lemon
  • 2 cups mixed berries (strawberries, blueberries, raspberries, blackberries), fresh or frozen
  • 2 tablespoons sugar
  • 1 teaspoon fresh lemon juice
  • Optional: 1 tablespoon orange liqueur or elderflower syrup

Instructions

  1. In a large bowl, whisk together flour, salt, and sugar (if using). Add cold, cubed butter.
  2. Cut butter into flour using a pastry cutter or food processor until mixture resembles coarse crumbs with pea-sized bits of butter.
  3. Sprinkle in 6 tablespoons ice water gradually, mixing gently until dough comes together. Add more water if needed.
  4. Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. Preheat oven to 375°F (190°C). Roll out one dough disc to about 12 inches diameter on a lightly floured surface. Transfer to 9-inch pie dish and press into edges.
  6. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, bake another 10 minutes or until golden. Let cool completely.
  7. In a medium bowl, beat softened cream cheese and sugar until smooth. Add vanilla extract, lemon zest, and cornstarch; mix well.
  8. In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into cream cheese mixture until fluffy.
  9. Spread creamy filling evenly into cooled crust.
  10. Toss mixed berries with sugar, lemon juice, and optional liqueur. Let sit for 10 minutes to macerate.
  11. Spoon berries over cream layer, arranging nicely.
  12. Refrigerate pie for at least 2 hours or overnight before serving.

Notes

Keep butter and water ice cold for flaky crust. Do not overwork dough to avoid toughness. Blind bake crust to prevent sogginess. Whip cream to stiff peaks for best filling texture. Macerate berries to release juices and soften. Chill pie before serving for flavors to meld.

Nutrition

Keywords: mixed berry pie, cream pie, flaky crust, easy dessert, homemade pie, berry cream pie, summer dessert

Find it online: https://leilameals.com/creamy-mixed-berry-cream-pie-recipe-easy-homemade-flaky-crust/