Tuesday, May 31, 2011

Blackberry Custard Pie

Between my fiancé and I, we knocked this whole pie out in a day!

You Will Need:
{1} unbaked 9” pie shell
{2} cups fresh blackberries
{4} eggs
{2/3} cup sugar
{1 1/3} cup milk
{1} tsp. vanilla

 Sprinkle blackberries in bottom of pie shell. Mix beaten eggs, sugar, milk, and vanilla together.


Pour egg mixture over blackberries.

{For the overachievers….}

Bake at 400 degrees until custard tests done with a knife coming clean when stuck halfway between the rim and the middle {approximately 50 minutes}. 

Enjoy! J


  1. I am trying this recipe tonight! I have fresh picked blackberries from the yard and I'm going to make enough to share with my co-workers tomorrow so I hope it turns out well :-)

    1. Ok, so I made the mistake of using deep dish pie crusts, and even though I doubled the recipe, I still had too much custard :-) Also, I had to reduce the heat to 300 degrees because the tops browned really quickly and I didn't want them to burn. So I baked them for an hour and twenty minutes, waited for them to cool and they taste FANTASTIC!!! Definitely making these again!!!

    2. YES!! So glad to hear that!! Good call on reducing the temp. I think I covered mine with foil for the last little bit. You're going to have some happy coworkers tomorrow!! :)

  2. I'm baking the pie as I type! My husband and I are excited to have it!!

  3. I just found frozen mixed berries in the freezer, and I'm going to try it! Hope that's not sacreligious to use frozen berries, but I'm here in Canada and it's the middle of winter, so no fresh berries to be found! :) Thanks for sharing! looks good!

  4. Recipe says fresh but yours look frozen or floured so I wanted to check to see if I need to freeze my berries for accurate temp and time.


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