Blackberries and mango are the perfect sweet tart combination in this blackberry mango curd pie!
Cinnamon, spice and everything PIES.
That’s what little girls are made of.
Don’t even try to tell me that’s not how the rhyme goes. Nursery schmursery pickledy pie.
(See, it all comes back to pie.)
And look at me, practicing my nonsense rhyming skillz for future mommy-hood! I’m a natural at nonsense-ing, dontcha think?
(Just don’t tell the.boy cause it will make him all anxious. K, thanks!)
Today, however, is not about me or my aptitude(/lack thereof) for keeping a newborn alive and entertained.
It IS, however, about Stephanie of Girl Versus Dough and the imminent arrival of her first baby (a girl!), who will almost certainly be made out of pie!
(At least, I’m really hoping so. But I’ll settle for cinnamon. Or spice. Or ALL THE SWEETNESS.)
Stephanie and I first met at Big Summer Potluck last year, where we roomed with Audra and basically had a slumber party/watched Say Yes to the Dress every night before falling asleep.
Audra was a few months pregnant at the time and totally rubbed off her pregnancy-ness onto Steph, who then got pregnant maybe a month or so later.
(Should I be slightly concerned that I might be next? How long until fertility-by-association expires??)
(And by concerned, I mean exuberant. Again. Don’t tell the.boy.)
Anyways, I am SO EXCITED for Steph and can’t wait to meet her guaranteed-to-be-adorable daughter.
Though, I make no promises about not nibbling her cheeks and baby legs if she is, in fact, made out of pie.
Actually, I make no promises regardless. YAY!!!
And make sure you celebrate to the max by stopping by these other blogs to see what everyone else cooked up!
Mini Strawberry Cheesecakes from Sarcastic Cooking
Lemon Blueberry Coffee Cake with Lemon Drizzle from Greens & Chocolate
Super Chewy M&M Blondies from The Realistic Nutritionist
Strawberry Cinnamon Twist Knots from A Kitchen Addiction
Lemon Shortbread with Salted Chocolate Drizzle from The Lemon Bowl
Chocolate Cherry Ice Cream from A Zesty Bite
Pecan Sticky Buns from Warm Vanilla Sugar
Strawberry Rhubarb Muffins from Garnish with Lemon
Chocolate Chip Pancakes from Susie Freaking Homemaker
Super Simple Sugar Cookies from Espresso and Cream
Raspberry Acai Frozen Margarita from Nutmeg Nanny
Berry Coconut Frozen Yogurt from The Law Student’s Wife
Pretty in Pink Buttercream Cups from Keep it Sweet Desserts
Broccoli Salad with Honey Toasted Walnuts from The Roasted Root
Neapolitan Baked Doughnuts from Climbing Grier Mountain
Giant Pink M&M and Raisinette Cookies from Steph’s Bite by Bite
No-Bake Rhubarb Cheesecake Parfait Cups from Hungry Girl Por Vida
Strawberry Rhubarb Crisp from A Cedar Spoon
Freckled Strawberry Rhubarb Lemonade from Take a Megabite
Vanilla Anise Cupcakes from Blahnik Baker
Mini Vanilla Bean Layer Cakes from The Baker Chick
Mini Blackberry Hazelnut Meringue Cakes from Eat Your Heart Out
This pie was the result of the Mega Mango Impulse Purchase of 2013. Unlike in previous years, I exercised some self control this time around and managed to save 2 out of the 6.02×10^23 that I bought for cooking/baking instead of just eating them all like the mango fiend I am. Yes, even I was quite impressed with myself.
And what do you know, mango curd topped with macerated blueberries makes for a pretty perfect pie filling! Especially when it’s encased in the flakiest, butteriest pie crust of all time. I mean, you can actually SEE the flake layers. Bet your refrigerated pie crust can’t do that.
If you have any real life baby showers to go to, this would be the perfect gift to tote along. Otherwise, I see Easter Sunday or a random spring morning when the birds are singing outside your window as prime pie-baking opportunities. Get to it.
- 2½ cups all purpose flour
- 2 tsp sugar
- 1 tsp salt
- 2½ sticks butter, cubed and chilled
- ¼ to ⅓ cup cold water
- ¼ cup all purpose flour
- ¼ cup sugar
- 2 medium mangoes, peeled, pitted and cut into chunks
- ½ cup sugar
- ¼ cup fresh lime juice
- 3 large egg yolks
- 5 tbsp unsalted butter, cut into chunks
- 1 pint blackberries
- ⅓ cup sugar
- 2 tbsp pie dust
- 1¼ cups mango curd
- 1 egg, beaten
- 1 tbsp sugar
- First, make the pie crust. In the bowl of a food processor, combine the flour, sugar, and salt. Pulse a few times to combine. Add in the butter and then pulse until the mixture resembles coarse sand the butter is a bit smaller than peas. Slowly add in ¼ cup water, pulsing as you do. Add more water as needed until the dough just starts to come together.
- Remove the dough from the food processor and split in half. Pat each half into a flat disk and wrap with plastic wrap. Refrigerate for at least 2 hours or overnight.
- For the pie dust, whisk together the flour and sugar. Set aside in an airtight container.
- Make the mango curd while the dough chills. Set a double boiler up over medium heat. In the bowl of a food processor, puree the mango, sugar, and lime juice until smooth. Add in the egg yolks and mix for 30 seconds.
- Pour the mango mixture into the top bowl of the double boiler and lower the heat a bit. Stir the curd constantly until it is thick, about 10 minutes, or until it reaches 170F. Remove from the heat and stir in the butter until melted.
- Pour the mango curd through a fine-mesh sieve into a glass bowl. Place plastic wrap over the bowl so that it totally lines the top of the curd. Allow to cool in the refrigerator for at least 2 hours.
- For the pie, pour the blackberries into a bowl and toss with ⅓ cup sugar. Set aside to macerate, tossing every half hour or so.
- Remove one disk of dough from the fridge and roll it out into a 13-inch circle on a lightly floured surface. Use the dough to line a 9-inch pie pan, gently pressing the dough into the sides of the pan. Trim the dough so that there is about ½-inch overhang with the edges of the pan. Chill for 15 minutes in the freezer.
- Heat oven to 350F.
- Sprinkle 2 tbsp of the pie dust over the bottom of the pie crust.
- Spread the mango curd over the bottom of the crust. Top with the blackberries and sugar mixture. Roll out the second disk of pie dough into a 12 inch circle. Cut it into 10 strips and use these to make a lattice-topped pie. Brush the top crust with the beaten egg and sprinkle with the 1 tbsp sugar.
- Place the pie on a parchment-lined baking sheet and bake for 30 minutes, or until the edges of the crust look golden brown. Tent a piece of aluminum foil over the pie. Bake for another 25-35 minutes, or until the crust is golden. Remove the foil and bake for another 5 minutes, or until the pie is an even golden color. Allow pie to cool completely before serving.