Dewberry Cream Pie
A luscious dewberry cream pie featuring a rich filling of berries, eggs, sugar, and cream, baked to perfection—ideal for summer gatherings and berry lovers alike.
Ingredients
Instructions
- Preheat the oven to 325°F.
- Fill the unbaked pie shell with berries to level, approximately 5 cups.
- In a mixing bowl, beat 2 eggs well.
- Add 1 1/2 cups sugar to the eggs and mix thoroughly.
- Stir in 1/3 to 1/2 cup flour, 1/2 cup heavy cream, a dash of salt, and 1 teaspoon vanilla until smooth.
- Pour the mixture over the berries in the pie shell.
- Bake the pie at 325°F for 1 hour or longer until the sugar center is done.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of lemon zest to the filling. If you don't have dewberries, blackberries or blueberries can be excellent substitutes. When measuring the flour, be sure to spoon it into the measuring cup and level it off for accuracy. This helps maintain the right texture in your pie. For added sweetness, a drizzle of honey can enhance the flavor, especially if the berries are tart.
Serving Suggestions
This dewberry cream pie is delightful served chilled, topped with a dollop of whipped cream. For an extra touch, sprinkle some fresh dewberries on top for presentation. It pairs beautifully with a scoop of vanilla ice cream or a side of Petite Rolls for a complete dessert experience. Consider serving it alongside a light herbal tea for a refreshing contrast.
Storage & Reheating
Store any leftover dewberry cream pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to 3 days. To enjoy it warm, reheat individual slices in the microwave for about 15-20 seconds, or briefly in an oven set to low heat, ensuring the crust remains crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Dewberry Cream Pie contains roughly 677 calories, with 15g protein, 97g carbohydrates, and 23g fat. It is an excellent source of vitamin C (123% of the Daily Value), dietary fiber (60% of the Daily Value), and protein (31% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 2142mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen berries instead of fresh?
Yes, you can use frozen berries for this pie. Just be sure to thaw and drain them well to avoid excess moisture in the filling. You may need to adjust the baking time slightly, as frozen berries can release more juice during cooking.
How do I know when the pie is done baking?
The pie is done when the filling is set and no longer jiggles in the center. You can test it by inserting a knife; it should come out clean. The crust should also be lightly golden. If the crust browns too quickly, cover the edges with foil.
What can I do if the filling is too runny?
If the filling turns out runny, you can thicken it with additional flour or cornstarch next time, or sprinkle some additional flour over the berries before adding the filling. For serving, consider transforming it into a parfait with layers of whipped cream and berries.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).