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Blackberry Buttermilk Custard Pie

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This Blackberry Buttermilk Custard Pie features a creamy filling that perfectly contrasts with the tartness of fresh blackberries. It’s a delightful dessert that brings together simple ingredients for a magical experience.

Ingredients

Scale
  • For the Pie Crust:
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup unsalted butter, chilled and cut into cubes
  • 4–5 tablespoons ice water
  • For the Filling:
  • 1 ½ cups fresh blackberries (you can use frozen if fresh are not available, just thaw them first)
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup buttermilk (or make your own by mixing 1 cup milk with 1 tablespoon white vinegar or lemon juice)
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • Zest of 1 lemon (optional, for added flavor)

Instructions

  1. Prepare the Pie Crust: In a large mixing bowl, combine 1 ½ cups of all-purpose flour, ½ teaspoon of salt, and 1 tablespoon of granulated sugar. Whisk together until uniform. Add ½ cup of chilled, cubed unsalted butter. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs, with pea-sized pieces remaining. This should take about 5 minutes.
  2. Add Ice Water: Gradually add 4-5 tablespoons of ice water, one tablespoon at a time, mixing gently with a fork after each addition. Stop when the dough holds together without being wet or sticky. Be careful not to overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  3. Preheat the Oven: Preheat your oven to 375°F (190°C). This will ensure the pie crust cooks evenly and crisply.
  4. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan, about ¼ inch thick. Transfer the dough to the pan and trim any excess, leaving a little overhang to crimp the edges. Freeze the crust for 10 minutes to prevent shrinking during baking.
  5. Blind Bake the Crust: Place the crust in the preheated oven and bake for 15 minutes. Remove from the oven and let cool slightly. If the crust puffs up, gently press it down with a fork. This step is crucial to ensure a firm base for the custard filling.
  6. Make the Custard Filling: In a mixing bowl, whisk together 3 large eggs and 1 cup of granulated sugar until well combined and slightly frothy. Next, add 1 cup of buttermilk, 2 teaspoons of vanilla extract, ½ teaspoon of ground cinnamon, ¼ teaspoon of salt, and the optional zest of 1 lemon. Mix until smooth and all ingredients are incorporated.
  7. Add Blackberries: Gently fold in 1 ½ cups of fresh blackberries into the custard mixture, being careful not to break them apart. The berries will distribute throughout the filling, adding pockets of flavor.
  8. Fill the Crust: Pour the custard filling into the pre-baked pie crust. Use a spatula to spread it evenly. This ensures that each slice has a balanced amount of filling and fruit.
  9. Bake the Pie: Bake the pie in the 375°F (190°C) oven for 40-45 minutes, or until the custard is set around the edges but slightly jiggly in the center. This indicates it’s perfectly cooked. Be cautious not to overbake, as this can result in a rubbery texture!
  10. Let It Cool: Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This cooling time allows the custard to fully set.

Nutrition

Keywords: Don’t overmix the dough to ensure a flaky crust. Use cold ingredients for the best texture, and check for doneness by ensuring the center is slightly jiggly when removed from the oven.

Find it online: https://softtasty.com/velvety-blackberry-buttermilk-pie-delight/