Southern Style Blackberry Custard Pie
From-scratch crust, creamy custard filling and fresh blackberries baked together into a comforting dessert.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
- 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
- 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
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.
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.
- 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
Calories: 469kcal | Carbohydrates: 53g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 126mg | Sodium: 67mg | Potassium: 158mg | Fiber: 2g | Sugar: 31g | Vitamin A: 930IU | Vitamin C: 7.7mg | Calcium: 73mg | Iron: 1.7mg