Blackberry Custard Pie

This Blackberry Custard Pie is creamy and SO delicious. It’s filled with fresh, tart blackberries and sweet custard. 

It probably comes as absolutely no surprise that I love blackberries! I named my blog after them, after all. Good, fresh blackberries are only here for a brief period during the summer, but when they’re ripe and at farmer’s markets, I take full advantage and use them in every dang thing I make! I developed this Blackberry Custard Pie as a combination of two of my more popular dessert recipes here at Blackberry Babe, this Blackberry Crumble Cake and this Cranberry Buttermilk Pie.

In this recipe, we combine tart, fresh blackberries with a sweet custard. The custard really helps to cut the acidity of the berries. The blackberry juice seeps into the custard and forms a beautiful purple swirl throughout the pie filling.

This Blackberry Custard Pie is SERIOUSLY a showstopper, and perfect for your upcoming special occasion or Sunday Supper! It’s just unique enough to be different and memorable.

If you happen to have rhubarb and love this custard pie, I really love this Rhubarb Custard Pie recipe, too!

In this recipe, I topped the pie with crust, which is why you need to purchase two pre-made pie dough shells. If you’re calorie conscious, you can ALWAYS forgo the top layer of pie crust. Feel free to substitute a pre-made gluten-free pie crust or low carb pie crust to fit your unique diet needs.

But, if you omit the top layer of crust, check on the pie every 5-10 minutes to see how the custard is faring. If it starts to brown, loosely tent the pie with a sheet of aluminum foil to protect the more delicate custard layer from burning. 

Serving Suggestions

I recommend serving this custard pie cold. Top with a dollop of whipped cream and a few fresh berries for garnish!

Storing Leftover Blackberry Custard Pie

I recommend covering your pie plate or transferring leftovers to an airtight container, then storing in the fridge for 2-3 days.

I hope that you love this Blackberry Custard Pie! It was definitely a hit in my house! I look forward to making it again when blackberries arrive at our farmer’s market.

If you do make this pie recipe, make sure to let me know how it goes below in the comments!

Blackberry Custard Pie

This Blackberry Custard Pie is creamy and SO delicious. It’s filled with fresh, tart blackberries and sweet custard. 

4.68 from 62 votes

Print Pin Rate

Course: Desserts

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 8

Calories: 258kcal

Author: Michelle

Ingredients

• 2 store-bought or homemade pie crusts
• 3 cups fresh blackberries

Custard Filling

• 3/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 3 large eggs
• 1 3/4 cups buttermilk
• 1 teaspoon vanilla extract

Egg Wash

• 1 egg
• 1 teaspoon water
• 1 teaspoon granulated sugar

Instructions

• Preheat oven to 400 degrees. Lightly spray 9-inch pie dish with nonstick cooking spray.
• Position 1 unbaked crust into the bottom of the pie pan, trimming the edges if necessary.
• Arrange blackberries into the bottom of the crust.
• To make the custard filling, combine sugar, cornstarch, salt, eggs, vanilla, and buttermilk in your blender. Blend until smooth, about 45 seconds.
• Pour custard over blackberries.
• Top berries with remaining pie crust and crimp the edges to seal. Cut an “X” into the center of the top crust for steam to escape while baking.
• In a small bowl, whisk together egg and water.
• Brush the top crust with egg wash and sprinkle with sugar.
• Lightly cover pie with foil and bake for 30 minutes.
• Remove foil and bake for an additional 25-30 minutes or until crust is golden brown.
• Cool for at least 20 minutes before slicing.

Notes

To the custard filling, feel free to add a pinch of nutmeg and/or cinnamon for extra warm flavor.

I have not attempted using frozen blackberries in this recipe. I certainly think you could try it, but I do worry a bit about the amount of water that frozen berries tend to release. Custard pies can be finicky and turn watery/not set if the fruit releases too much liquid while cooking.

Nutrition

Serving: 1 | Calories: 258kcal | Carbohydrates: 39g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 95mg | Sodium: 294mg | Fiber: 4g | Sugar: 25g

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If you love berry desserts like me, I know you’ll love these other recipes too. 

1. Mini Blueberry Pies
2. Deep Dish Strawberry Pie
3. Blackberry Almond Custard Cups
4. Gooseberry Pie

If you like a more adventurous pie, you might want to try my Butternut Squash Pie! Or, if you’re a chocolate lover, I recommend this Chocolate Chess Pie!