Juicy, tart berries and sweet custard are a perfect combo. This recipe is just right for blackberry season, highlighting the fruit’s amazing flavor.
On the Ingredients:
- Blackberries are an edible fruit from a bramble in the same family as roses. They’re closely related to raspberries, though they have a deeper, more tart flavor. Blackberries are a nutrition powerhouse packed with vitamins, minerals, and fiber. One cup of blackberries has 50% of the recommended value of vitamin C and a third of the recommended vitamin K. Manganese, a mineral that helps your body metabolize carbs, amino acids, and cholesterol, is also high in blackberries. They’re also low in calories, high in fiber, and low on the glycemic index. (Read more about the health benefits.)
- Buttermilk is the liquid left over after churning cream into butter. However, getting buttermilk this way is relatively rare in the West. Buttermilk, as we know it, is a fermented dairy product that is mainly water, lactose, and casein. It’s tangy, a little sour, and acidic. Though It can be enjoyed as a drink on its own, in America, it is more commonly used for baking things like biscuits, pancakes, and other things leavened with baking soda, which reacts to the acid in the buttermilk. Making custard out of buttermilk probably originated in the Depression era, when some ingredients were harder to come by. It gives the custard a depth of flavor with a light tang that compliments the sweet fruit beautifully.
Recipe Notes and Substitutions:
For less complex and full-bodied flavor in the custard, you can substitute whole milk with a squeeze of lemon juice for the buttermilk.
Blackberry Custard Pie
Servings
12
servingsPrep time
30
minutesCooking time
1
hour5
minutesTotal time
1
hour35
minutesJuicy, tart berries and sweet custard are a perfect combo. This recipe is just right for blackberry season, highlighting the fruit’s amazing flavor.
Ingredients
1 Simple Pie Dough
(find on our blog, GF option too)
3 cups fresh blackberries
1/2 cup sugar OR monkfruit
1 tbsp cornstarch OR potato starch
1/4 tsp salt
3 eggs
1 3/4 cups buttermilk
1 tsp vanilla extract
Directions
- Start by making your pie dough using our Simple Pie Dough recipe from our blog or your own preferred recipe.
- Roll the pie dough out into a large circle, about 1/8 inch thick.
- Carefully transfer the dough to a pie pan. Trim the dough, leaving about 1” of overhang, then roll up the overhang and crimp to create the edge.
- If you’re using a metal or enamel pie tin, place the pie shell in the freezer for 10-30 minutes. Do not do this for glass, ceramic, or pyrex, as it can shatter in the hot oven if exposed to extreme temperature changes.
- While the pie shell chills in the freezer, preheat the oven to 400°F.
- Arrange the blackberries in the pie shell. Beat together the remaining ingredients and pour over the blackberries.
- Place the pie on a baking tray and tent it with foil. Bake for 30 minutes.
- Remove the foil and continue baking for another 25-35 minutes, until the pie is golden brown and the custard is set (doesn’t jiggle when gently shaken).
- Let the pie cool for at least 30 minutes before slicing and serving.
