Blackberry and Blueberry Mascarpone Pie

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A sweet, tart treat with a smooth, creamy center and a nice crunch finish.


  • ¼ cup coconut sugar
  • 3 tablespoons all-purpose flour
  • 1 egg
  • 8 ounces mascarpone
  • 1 cup California Giant Berries blackberries
  • 1 cup California Giant Berries blueberries
  • zest and juice of ½ orange
  • 1 store-bought pie crust (for an 8”, 9” or 10” inch pie pan)


      • Follow the instructions on the package to cook the pie crust before baking off the custard filled pie (the pie crust needs to bake for about 10 minutes).
      • While that bakes, prepare the filling. In a mixing bowl, mix together the sugar and flour. Add in the egg and combine. Stir in th mascarpone with a fork and combine until smooth, with no clumps in the batter. Slowly fold in the berries with a spatula, careful not to break the skin of the berries.
      • Once the pie crust has cooked and cooled, preheat the oven to 350F and pour the custard mixture into the pie. Spread evenly. Bake for 25-35 minutes, or until the top of the custard is puffy and the center is cooked through (use a knife to pierce and when it comes out clean, it is ready). Let cool. Cut the pie into pieces and enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!