Pistachio-Blackberry Pie Recipe

Name: Pistachio-Blackberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the dough:; 3/4 cup softened butter; 250 milliliters lukewarm milk; 1 small egg yolk; 1 pinch salt; 1 tablespoon superfine sugar; 2 1/2 cups all-purpose flour; For the filling:; 3 eggs; 1/4 cup almond meal; 1/2 cup superfine sugar; 150 milliliters cream; 1/2 cup whole, shelled pistachios; 2 tablespoons butter, melted; 1/2 tablespoon flour; 200 grams blackberries

Servings: persons

For the dough:
3/4 cup softened butter
250 milliliters lukewarm milk
1 small egg yolk
1 pinch salt
1 tablespoon superfine sugar
2 1/2 cups all-purpose flour
For the filling:
3 eggs
1/4 cup almond meal
1/2 cup superfine sugar
150 milliliters cream
1/2 cup whole, shelled pistachios
2 tablespoons butter, melted
1/2 tablespoon flour
200 grams blackberries

1
To make the dough, put the butter in the bowl of your stand mixer and mix until smooth. While continuing to blend, add the milk and egg yolk, then add the salt and sugar. Slowly sift the flour into the butter mixture. Combine until the dough is homogenous. Wrap in plastic wrap and refrigerate for at least 2 hours, or overnight.
2
To make the filling, break the eggs into the bowl of a stand mixer. Add the almond meal, sugar, cream, pistachios, melted butter, and flour. Blend until smooth. Set aside.
3
Preheat the oven to 350u00b0 F. Butter a 10-inch pie pan.
4
Take the dough out of the refrigerator and roll it out onto a floured surface. Line the pan with the dough, then prick the bottom all over with a fork.
5
Spread blackberries out onto the dough then pour the pistachio-cream filling on top.
6
Bake until golden brown and the custard doesn't move when jiggled, about 40 minutes. Remove the pie from the oven and let it cool completely before serving.

1130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the dough:, 3/4 cup softened butter, 250 milliliters lukewarm milk, 1 small egg yolk, and more.

Yes, Pistachio-Blackberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pistachio-Blackberry Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions