Southern Style Blackberry Custard Pie recipe -

Southern Style Blackberry Custard Pie

From-scratch crust, creamy custard filling and fresh blackberries baked together into a comforting dessert.
Course Dessert
Cuisine American
Keyword blackberry pie, custard pie, southern blackberry pie
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 469kcal
Author Plating Pixels



  • 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