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