Blackberry Custard Pie

So with all the fun picking blackberries lately, we’ve had an abundance.  What to do with lots of fruit?  Make pie of course!  This is the recipe I usually use for rhubarb pie.  And obviously it’s easy as pie to make.

Blackberry Custard Pie

Serves 8

Adapted from Betty Crocker

  • 1 pie crust (I like Pillsbury)
  • 4 cups fresh blackberries, rinsed and dried
  • 3 eggs
  • 3 Tbsp milk
  • 1 scant cup granulated sugar
  • 4 Tbsp all-purpose flour
  • 1/2 tsp freshly grated nutmeg, or lime zest
  • 1 Tbsp butter, cut in pieces

Preheat oven to 400°F.

Spread pie crust into 9″ pie dish.  In a small bowl, whisk together the eggs, milk, sugar, flour, and nutmeg.  Pour blackberries into prepared pie crust evenly.  Pour custard mixture over top.  Dot the top with pieces of butter.

Cover the edges loosely with foil and bake for 45-50 minutes.  Let cool and serve with ice cream.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s