Homemade Southern Style Blackberry Custard Pie will bring you back to childhood desserts of the past and may become a new family favorite. From-scratch crust, creamy custard filling, and fresh blackberries baked together into a comforting dessert.
Custard Pie with Blackberries
Have you ever gotten excited about that deal on produce at the grocery store or the crate of fruits you bought at that farmer’s market, only to have it spoil before you can finish them?
While there are ways to store produce longer such as freezing or canning, it’s wonderful fresh and at peak ripeness. Of course, if you find yourself with too much summer berries, you can always make this Southern Style Blackberry Custard Pie.
It’s an authentic homemade pie, with a from-scratch crust, creamy custard buttermilk filling baked with ripe summer blackberries. A food processor is used to speed up the crust assembly and filling. Pulsing sugar, flours and butter cuts it all together in seconds.
Ingredients for making Blackberry Custard Pie
All-purpose flour and whole-wheat flour – I love the combination of both for flavor and texture
Granulated sugar – used for the filling and crust
Pinch of salt – for seasoning
Unsalted butter – must be cold for the crust and melted for the filling
Buttermilk – used for both the filling and the crust
Eggs – lightly beaten at room temp
Orange zest – grated
Vanilla extract – don’t use essence or you won’t get a true vanilla flavor
Fresh blackberries – washed and dried
Should I use fresh or frozen blackberries for pie?
I used fresh blackberries to make this pie and when they’re in season I’d always recommend using fresh since they are full of flavor and much cheaper than any other time of the year.
If you can’t get your hands on them or if they aren’t in season then frozen blackberries would also work really well, just make sure to thaw them before cooking.
Can I use other berries or fruits?
Yes, this pie very versatile and would work well with any fresh or frozen berries such as strawberries, raspberries, and blueberries you could even try peaches, pineapple or apricots. Experiment with different fruits you have on hand, it’s a great way to use up leftovers.
How to make a custard pie with berries
- In a food processor, pulse together flours, sugar and salt until combined. Cut butter into cubes and pulse into the mixture until it makes a coarse meal, with visible small chunks. Add in the buttermilk and pulse just until moistened.
- Empty mixture onto a lightly floured flat surface. Using your hands, press mixture together until it forms a ball. Wrap in plastic wrap and chill at least 45 minutes or overnight.
- When ready to prepare pie, place dough on a floured surface. Use a rolling pin to create an 11-inch circle, sprinkling both sides with flour as needed. Roll dough around a pin then unroll into a 9-inch pie or tart pan. Press the dough into the bottom and sides of the dish and trim off any excess. Store in the fridge until ready to add the filling.
- Place sugar, butter, and flour in a food processor, pulse until combined. With machine running slowly, pour in eggs in a thin stream just until combined. Scrape sides, then start the machine again and slowly pour in buttermilk in a thin stream just until combined. Quickly pulse in orange zest and vanilla.
- Evenly place blackberries in the bottom of the pie shell. Pour buttermilk mixture over berries. Place in center of a rimmed baking sheet and bake until edges are golden and center is set.
Top tip for making a custard pie filling
The trick is to slowly pour in the egg, then the buttermilk while blending to create an emulsion, similar to a hollandaise sauce. This prevents it from separating while baking, creating a thick custard-like crust.
The filling is poured over fresh blackberries, which all bakes together into a Southern Style Blackberry Custard Pie.
Do I need to chill pie crust before baking?
It’s important to chill the pie crust in the fridge for at least 45 minutes to allow the butter to set. If the butter is warm the pastry will collapse in the oven resulting in uneven baked edges and melted, dripping butter all over the oven. It’s likely you’ll end up with burnt edges and a soggy bottom crust so make sure to chill it before baking!
How to store leftovers
Leftover blackberry pie will store well in the fridge for around 3 days just bring it to room temperature before serving. Alternatively, you can freeze it in a suitable container.
Tips for making Blackberry Custard Pie
- The cold, room temperature and melted ingredients are crucial for the success of this recipe so follow everything carefully
- Make sure to chill the pie crust as you make the filling
- It’s important to pour the buttermilk slowly when making the filling or it can split
- This is a base recipe that would work well with any berry and most fresh fruits
- Let the pie cool before slicing
- This pie is great served with a scoop of vanilla ice cream or cream
- Can be stored in the fridge for up to 3 days or frozen
This Southern Style Blackberry Custard Pie will be a family favorite thanks to summer berries that stay fresh longer. It’s a classic dessert that’s comforting and refreshing.
Recipe at-a-glance:
Flavor profiles: Creamy and mellow custard paired with tangy and vibrant blackberries
Texture: Soft and creamy filling with a flaky and buttery pie crust
Dietary Options/Substitutions: Use gluten-free flour if needed
More Delicious Desserts You Might Like:
- Raspberry Mini Cheesecakes
- Healthy Banana Oatmeal Pancakes
- Peppermint Buttercream Chocolate Crackle Cookie Sandwiches
- Dark Chocolate Espresso Brownies
Leave a comment below and star rating if you made this recipe or want to share your thoughts.
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Southern Style Blackberry Custard Pie
Ingredients
Crust
- 1 ¼ cups all-purpose flour
- ¼ cup whole-wheat flour
- 2 tablespoons granulated sugar
- Pinch of salt
- ½ cup unsalted butter, cold
- ¼ cup buttermilk, cold
Filling
- 1 cup granulated sugar
- ½ cup unsalted butter, melted and room temp
- 3 tablespoons all-purpose flour
- 3 large eggs, lightly beaten at room temp
- 1 cup buttermilk, at room temp
- 1 tablespoon grated orange zest
- 2 teaspoons vanilla extract
- 1 ¾ cups fresh blackberries
Instructions
Crust
- In a food processor, pulse together flours, sugar and salt until combined. Cut butter into cubes and pulse into mixture until it makes a coarse meal, with visible small chunks. Add in the buttermilk and pulse just until moistened. It should still have small pieces and not yet formed into a ball.
- Empty mixture onto a lightly floured flat surface. Using your hands, press mixture together until it forms a ball. Wrap in plastic wrap and chill at least 45 minutes or overnight.
- When ready to prepare pie, place dough on a floured surface. Use a rolling pin to create an 11-inch circle, sprinkling both sides with flour as needed. Roll dough around pin then unroll into a 9-inch pie or tart pan. Press the dough into the bottom and sides of dish and trim off any excess. Store in fridge until ready to add filling.
Filling
- Preheat oven to 350° F. Place sugar, butter and flour in food processor, pulse until combined. With machine running slowly, pour in eggs in a thin stream just until combined. Scrape sides, then start machine again and slowly pour in buttermilk in a thin stream just until combined (this is critical to create an emulsion). Quickly pulse in orange zest and vanilla.
- Evenly place blackberries in bottom of pie shell. Pour buttermilk mixture over berries. Place in center of a rimmed baking sheet and bake about 40 minutes, or until edges are golden and center is set. Cool completely on a wire rack before serving.
Notes
- The cold, room temperature and melted ingredients are crucial for the success of this recipe so follow everything carefully
- Make sure to chill the pie crust as you make the filling
- It's important to pour the buttermilk slowly when making the filling or it can split
- This is a base recipe that would work well with any berry and most fresh fruits
- Let the pie cool before slicing
- This pie is great served with a scoop of vanilla ice cream or cream
- Can be stored in the fridge for up to 3 days or frozen
Recipe adapted from The Baker in Me. Print, 2016.
Can’t wait to make this again! Was so yummy.
Thanks so much Suzy and glad you liked it!
I have everything I need to make this! It’s going to be this weekends dessert! I love custard pies!
That’s great Pam and hope you like it!
Holy yum! Look at that creamy custard filling. Loving the addition of buttermilk in it. I need to give this pie a go when I get my hands on fresh blackberries.
Haha I like your enthusiasm Neha! You could also use frozen blackberries or another type of berry. Thanks!
This look amazing! I can’t wait to try it with all the different kinds of berries we get this summer!
That’s a great idea Luci! Bet this would be wonderful with raspberries.
This is an amazing recipe. My kids love it. I will be making it often.
That’s wonderful Edyta. Thanks so much for the feedback!
This pie looks amazing. I need to try this recipe.