From-scratch crust, creamy custard filling and fresh blackberries baked together into a comforting dessert.
Keyword blackberry pie, custard pie, southern blackberry pie
Prep Time 20minutes
Cook Time 40minutes
Total Time 1hour
Author Plating Pixels
1 ¼cupsall-purpose flour
½cupunsalted buttermelted and room temp
3large eggslightly beaten at room temp
1cupbuttermilkat room temp
1tablespoongrated orange zest
1 ¾cupsfresh 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