Blackberry Mango Curd Pie
Blackberries and mango are the perfect sweet tart combination in this blackberry mango curd pie!
Yield: 1 9-inch pie
For the pie dough
  • 2½ cups all purpose flour
  • 2 tsp sugar
  • 1 tsp salt
  • 2½ sticks butter, cubed and chilled
  • ¼ to ⅓ cup cold water
For the pie dust
  • ¼ cup all purpose flour
  • ¼ cup sugar
For the mango curd
  • 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
For the pie
  • 1 pint blackberries
  • ⅓ cup sugar
  • 2 tbsp pie dust
  • 1¼ cups mango curd
  • 1 egg, beaten
  • 1 tbsp sugar
  1. 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.
  2. 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.
  3. For the pie dust, whisk together the flour and sugar. Set aside in an airtight container.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Heat oven to 350F.
  10. Sprinkle 2 tbsp of the pie dust over the bottom of the pie crust.
  11. 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.
  12. 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.
Very slightly adapted from Sweet
Nutrition Information
Serving size: 1 slice
Recipe by Joanne Eats Well With Others at