We firmly believe in the old adage, “if it ain’t broke, don’t fix it;” that’s why we love vintage recipes so much, especially this one for Blackberry Cream Pie. This recipe comes from the Neighborhood Cook Book, a charity cookbook published in Portland in 1912. Cream pies are similar to buttermilk pies and sugar pies, and this one perfectly showcases Oregon’s favorite berry, 100+ hundred years and counting.
Recipe by Heather Arndt Anderson from voodooandsauce.com
1 9” pie shell
1 cup heavy whipping cream
1 cup sugar
1 egg
1 ¼ cups fresh or frozen blackberries (if using frozen, thaw first)
Powdered sugar for dusting (optional)
Step 1
Preheat oven to 350°F. If using a frozen pie shell, thaw in the refrigerator for an hour.
Step 2
Stir together the cream, sugar, and egg until thoroughly combined. Stir in 1 cup of the blackberries.
Step 3
Set the pie pan on top of a rimmed baking sheet for easy retrieval. Pour custard into the pie shell and sprinkle the remaining ¼ cup of berries over the top. Bake for 50-60 minutes, until the filling begins to boil. Once the filling starts bubbling, bake for 10 additional minutes, until the center is lightly jiggly and the top and crust are golden brown.
Step 4
Remove the pie from the oven and cool on a cooling rack for two hours. Dust with powdered sugar (if using) and serve.