Blackberry Custard Pie


Hi Friends.


I’ve been a non-blogger lately. A nologger. Struesel’s been carrying the blog weight, and I think we all can imagine how much I appreciate her for it. But I’m back! Back, and I brought a pie with me.


As an aside, I’ve missed my blog, but I have a speedy, shiny new computer and serious motivation to talk about all that I’ve been eating, cooking, and baking.


Plus, Strues and I are also having a reunion this weekend! We’re meeting up in SF, where we’re going to the FoodBuzz conference. I printed out the conference “program” which really should be called the conference “menu.” It’s basically just a list of food vendors. My plan is to spend the weekend chewing. Chewing and drinking and chatting. Should be great! More on that to come.



Let’s talk about what makes this pie extraordinary. There are four reasons:


1. The blackberries came from around our neighborhood; we walked around with a bucket and collected them from the wild bushes. Brandon took this very seriously – at one point he insisted that I climb onto his shoulders to reach a few choice berries (note: it was ridiculous; delicious, but ridiculous). We picked extra that I’ve kept in my freezer.


2. It’s super delicious.


3. I made the pie crust.


4. I made the pie crust.


See, the thing is, I’m crust-phobic. I know everyone says that, so it’s tired, it just happens to *have* been true for me. But, my friend Emily taught me about this pie crust that’s packed full with butter, making it easy to work with. I also started rolling out the crust on plastic paper (I saved it from a pre-made roll-at-home pie crust from Trader Joe’s) that I can flip directly into the pie plate. It’s always been the flip that overwhelms me.

The crust starts off as most do, with butter cubes, flour, and salt


Pulse until it looks like coarse sand



Add your cold milk, and it comes together like a dream. Here’s mine, post-pulsing



Then I weighed, separated into two balls, patted into disks, and chilled



For the filling, mix up your eggs, milk, flour, blackberries, sugar, etc.



Then comes the impressive/terrifying part. Roll out one layer of pie dough. This is a particularly easy dough to work with, and like I said, I roll mine onto a sheet of plastic (I’d think wax paper would work just as well)



and flip



and fill



top, trim, sugar, and cut



feel proud



and happy with some deliciousness




Blackberry Custard Pie

printer friendly version

Pate Brisee

2 cups flour

1 teaspoon salt

1 cup cold butter, cut into 1’ pieces

1/2 cup cold milk

Pulse flour, salt and butter together in a food processor until the dough looks and feels like coarse sand. Add cold milk and pulse until until dough starts to come together in a ball. Mush it together with your hands, separate in half, and pat into disks. Wrap each side in plastic wrap and chill in fridge for at least 15 minutes (and up to 3 days).

Pie Filling

3 eggs

3 tablespoons milk

4 cups blackberries

1 cup sugar + 2 tablespoons

1/4 cup flour

1 teaspoon nutmeg

1 tablespoon butter, cut into small pieces

egg yoke

1 tablespoon milk

Preheat oven to 375°

In a small bowl, using a fork, mix together eggs and milk. In a separate bowl, mix together the remaining ingredients (except the butter). Add the liquid mixture and gently stir together.

Roll out one of the pie crusts and move into 9’ pie plate. Trim the edges of the crust to be fairly even with the edge of the pie plate. Add the blackberry filling and dot the top with the pieces of butter.

Roll out the second layer of dough. Tranfer to the top of pie and trim to be slightly larger than the pie plate. Tuck overlap of dough under the bottom crust, and flute edges. Whisk together the egg yoke and 1 tablespoon of milk, and brush it over the top. Sprinkle with 2 tablespoons of sugar, and cut holes in the top crust for vents.

Bake in a 375° oven for 1 hour 15 minutes. Let rest for 20-30 minutes before slicing.


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6 Responses to Blackberry Custard Pie

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