Deep Dish Berry Pie Tart

Is it a pie,  is it a tart?  Yes.  And yes!

I first saw this odd pie-tart hybrid while browsing a pastry table at a local market.  I was intrigued for a fleeting moment, then able to pass by with a “eh…”

Mr. Baird was intrigued for longer. His silent reaction was to sneak it into the shopping cart while I browsed the tea aisle. I gave him a sideways glance as the cashier scanned it and put it in a bag. He maintained his poker face.

I’ll admit, I was a little irritated.  I like trying new things, but we had a surplus of sweets at home.When I reluctantly decided to try a bite I recognized the cream cheese tart crust immediately- though it lacked the loving touch of a little salt. Like most grocery-bought bakery items, it was just okay.

A while later, something happened. It was a daydream I think, or the deepest thought this dessertophile could muster. In my mind’s eye I saw tart dough, baked into tall fortress walls,which held a kingdom of every type of berry. There was a lattice top, too.

I remembered the deepest-dish pie I’d ever seen, and decided to have a look at the crust recipe – bingo! A cream cheese crust -I’d found my fortress wall.

My favorite berry pie filling recipe was adapted to generously fill the deep dish crust. And I cheated a little. Since berries won’t be at their peak for another month here, I bought a few bags of organic blueberries, raspberries, blackberries and strawberries. They made a deliciously sweet filling that contrasted that amazing tart crust.

Deep Dish Berry Pie Tart

Yield: 10-12 servings                                                                                         [click for printable version]

This tart slices best when chilled in the refrigerator overnight, so plan ahead! It is wonderful when re-heated and served with ice cream.

You will need a 9 x 2.5-inch spring-form pan for this recipe.

Tart crust:

adapted from Matt Bites

1 cup salted butter or margarine, softened

6 oz. cream cheese, softened

2 cups all-purpose flour

1/4 cup granulated sugar

  1. In a stand mixer fitted with the paddle attachment, beat butter or margarine and cream cheese at medium speed until creamy. Gradually add flour and 1/4 cup of sugar. Mix until a soft dough forms.
  2. Shape dough into a flat disk and cover with plastic wrap.  Chill 15-20 minutes. Cut dough into thirds and wrap 1/3 in plastic wrap. return it to the refrigerator to chill. 
  3. On a well floured surface, knead remaining dough together. Roll dough with a floured rolling pin. Gently lay dough inside spring-form pan and press up the sides. Place dough-lined pan in the freezer and freeze until dough is stiff.  Next, prepare the berry mixture.

Berry pie filling:

6 – 7 1/2 cups fresh berries or frozen berries thawed and patted dry. (I used blueberries, raspberries, blackberries and strawberries)

1 cup granulated sugar

1/4 cup plus 2 tbsp. cornstarch

  1. In a large mixing bowl, stir together sugar and cornstarch. Remove 1/4 cup of this mixture and sprinkle over the bottom of the tart crust (be sure to return pan to the freezer).
  2. Add berries to the remaining mixture and toss gently to coat. Remove tart crust from freezer and pour in berries. Return to freezer while you roll out the remaining 1/3 of reserved dough.

To finish:

1 egg mixed with 1 tbsp. water for egg wash

1-2 tablespoons turbinado sugar

  1. Preheat oven to 375 degrees.
  2. Roll remaining 1/3 dough portion on a well floured surface. Cut into strips with a pizza cutter or knife. Place dough strips on top the berry mixture forming a lattice and cut off excess with a knife. 
  3. Brush lattice top with egg wash and sprinkle with turbinado sugar.  Bake for 15 minutes at 375, then reduce temperature to 350 degrees.  Bake for 30 minutes longer, then place a piece of aluminum foil over the top of the tart to prevent over browning.  Bake for 30 minutes longer.  Remove from oven and let cool.  Chill overnight.  Run a knife around the edge of the crust before removing the spring-form ring. Slice and serve.
Follow:
Subscribe
Notify of
guest
89 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Yuri - Chef Pandita
Yuri - Chef Pandita
8 years ago

Whoa! Stunning as usual, Heather. Happy weekend <3

Rosa's Yummy Yums
Rosa's Yummy Yums
8 years ago

Splendid and so mouthwatering! I am a big fan of berry pies…

Cheers,

Rosa

Jennifer
Jennifer
8 years ago

Those photos are ridiculously stunning. Leaky berry juice never looked so good.

Heidi
Heidi
8 years ago

I'm like, Homer Simpson drooling over here! I will make this. I'm on a mission.

Foodiewife
Foodiewife
8 years ago

This would grab my husband's attention. He LOVES berry pie. I love the cream cheese crust. So happy you posted this, so I can make it for the love of my life. Thanks!

Sue/the view from great island
Sue/the view from great island
8 years ago

This is soooo much better than a regular pie…it's got the perfect fruit to crust ratio!

Ambika
Ambika
8 years ago

Wow!! That is one amazing pie, love it!

Dinuka
Dinuka
8 years ago

Oh my gosh. You just made me crave this SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO… Read more »

Averie @ Averie Cooks
Averie @ Averie Cooks
8 years ago

A crust with cream cheese…and all those berries in the filling..I'm in!

Dinuka
Dinuka
8 years ago

Oh I forgot to say Happy Cinco de Maya!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Unknown
Unknown
8 years ago

This is the king of pies. No this is the pie that ate the king of pies. This is magnificent! :O

DirtKicker Pottery
DirtKicker Pottery
8 years ago

Yummy and beautiful.

Redd H from Salted Spoon
Redd H from Salted Spoon
8 years ago

This looks so delicious! Wish I could eat it all right now!

Anonymous
Anonymous
8 years ago

Looks awesome!!! Thanks for posting!

Linda M
Linda M
8 years ago

Check your links, I clicked on both of them and it took me to an online pharmacy, selling viagra

Heather (Heather's Dish)
Heather (Heather's Dish)
8 years ago

this sounds amazing! i love the deep dish crust…heaven!

Karyn
Karyn
8 years ago

Wow! Super Pie! i thank Mr. B for his splurge and you for your creative genius to create this wonderful pie.

Jessie
Jessie
8 years ago

Wow. I've never seen anything like this. Enjoyed hearing the background story too – it sounds like this dessert was just meant to be!

Sue
Sue
8 years ago

Oh my goodness, a berry lover's(me!) dream!!!

Julia @The Roasted Root
Julia @The Roasted Root
8 years ago

I'm still very new with making pie crusts from scratch and had no clue that people used cream cheese in crust. I'd probably wonder what the secret ingredient was after trying a bite – sounds very unique! I'm amazed at how many berries went into this thing…talk about antioxidants galore! Very pretty and tasty looking tart!

Chung-Ah | Damn Delicious
Chung-Ah | Damn Delicious
8 years ago

Anything involving "deep-dish" is a godsend.

Katrina @ Warm Vanilla Sugar
Katrina @ Warm Vanilla Sugar
8 years ago

You have just opened a new obsession of mine I think….deep dish pie?! HELLO!

Kavi
Kavi
8 years ago

Looks heavenly!

Lauren at Keep It Sweet
Lauren at Keep It Sweet
8 years ago

I am a big filling person so love that this is such an extreme deep dish! Also, the cream cheese based crust sounds delicious!

Anonymous
Anonymous
8 years ago

This looks fabulous! I just have a question. Do you have to use a cream cheese crust? I'm allergic to dairy and don't like using fake cream cheese. Could I use a regular pastry crust? Or maybe use something instead of cream cheese?

Heather Baird
Heather Baird
8 years ago

Thanks everyone!

@Linda M. the links go to their appropriate places. You may want to run an antivirus scan on your computer.

Heather Baird
Heather Baird
8 years ago

Hey Anonymous – there are other tart crusts that do not use cream cheese, which I think would work okay (the tart shell recipe on this one is one of my favorites http://www.epicurious.com/recipes/food/views/Ricotta-Tart-with-Dried-Fruit-Compote-240564 )

I know you said you don't like fake cream cheese, but I can't help but think Tofutti cream cheese would be a great substitute. It's vegan and I've used it before in baked goods.

Thanks for the question!

Unknown
Unknown
8 years ago

Oh Heather, my gosh doesn't this look amazing! I'm a blueberry fan so I can just imagine this made with tiny Maine blueberries – yowza!! I use frozen berries all the time – they're a great value and they always taste wonderful. Love your pics, as usual, but that opening shot is a stunner. I should know better than to visit your blog first thing in the morning. 😉

The Daily Smash
The Daily Smash
8 years ago

Wow This looks amazing… I would love a slice or two lol

cookies and cups
cookies and cups
8 years ago

My husband does that too…sneak things into the shopping cart, although it's never usually a gorgeous pie tart, it's typically ring dings or pop tarts!
This is gorgeous and I am sure delicious!

Ali B
Ali B
8 years ago

Wow this looks amazing!!

ashley
ashley
8 years ago

Beautiful tart! While looking at the ingredient list I noticed the berry amount to be 6-71/2 cups! Quite a variation!! How many cups did you use in relation to the amount of cornstarch you used (1/4 cup)?

Heather
Heather
8 years ago

How positively indulgent! How did you get those berries to stay inside and not gush all out on the first slice? You are magic, aren't you?

Gracey
Gracey
8 years ago

This looks amazing!
Just like something out a betty crocker cook book!
I'm getting hungry. =(

Vicki Bensinger
Vicki Bensinger
8 years ago

Wow this is just beyond beautiful! The instant I laid my eyes on this photo I was salivating. Absolutely spectacular and I'm sure it tastes that way too! Printed!

Unknown
Unknown
8 years ago

This is amazing. Feeling pretty darn lame over here for not making pies in spring-form pans all the time! Genius!

Sweet Morris
Sweet Morris
8 years ago

I love pie! I never thought to make it deep dish. I love your blog. Thank you.

Suzanne
Suzanne
8 years ago

All I can say is…Yum! Now I have to find some good berries & make this…

Eileen
Eileen
8 years ago

Looks amazingly delicious! I love pie 🙂

kelsey_the farmer's daughter
kelsey_the farmer's daughter
8 years ago

This looks absolutely divine! Such a regal dessert…I'm in love!

Rituparna
Rituparna
8 years ago

Delicious ! ! !

Pan Cuisine
Pan Cuisine
8 years ago

I drool and drool and almost choked on my drool 🙂 Pure beauty this one…

Laura
Laura
8 years ago

Mmmmmm…give me give me some of that pie! It's super deep! (that's what she said?)

Angelica
Angelica
8 years ago

O my God!!!Looks amaizing!!!
Congratulations!!!Every thing you do is very,very beautiful…and delicios!!
All the best and…super hugs!

Jennifer
Jennifer
8 years ago

Wow! Now that's a pie 🙂 I love how tall it is, and the lattice on top is lovely.

RecipeGirl
RecipeGirl
8 years ago

I'm loving how absolutely perfect this looks! And it's incredibly DEEP!

bridget {bake at 350}
bridget {bake at 350}
8 years ago

Oh, that is gorgeous!

My husband normally slips candy bars into the cart. 😉 Maybe we should ban them from shopping?

Catalina @ Cake with Love
Catalina @ Cake with Love
8 years ago

OMG this looks amazing, so tall, so much filling, and since I am a crust girl enough crust for me!!! Love thi srecipe!

Lora
Lora
8 years ago

Deep deliciousness served up as only you can. Wow!

Christina @ Oven Adventures
Christina @ Oven Adventures
8 years ago

THIS is how you do pie. Fabulous!