Are you craving a dessert that's both comforting and sophisticated? Look no further than this delightful blackberry custard pie! This easy recipe combines the juicy sweetness of blackberries with the creamy richness of a homemade custard, all nestled in a flaky pastry crust. It's the perfect homemade dessert for a family dinner, a potluck, or simply a cozy night in. This recipe is surprisingly simple, making it perfect for those new to baking, while still delivering professional-quality results that will impress even the most seasoned dessert lovers. Get ready to experience a taste of pure bliss!
Ingredients:
For the Pastry Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Blackberry Filling:
- 3 cups fresh blackberries
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
For the Custard Filling:
- 3 large eggs
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- ⅛ teaspoon salt
- 2 cups whole milk
- 1 teaspoon vanilla extract
Instructions:
Making the Pastry Crust:
- Combine dry ingredients: In a large bowl, whisk together flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling. Blind bake for 15 minutes at 375°F (190°C).
Making the Blackberry Filling:
- Combine ingredients: In a medium bowl, gently combine blackberries, sugar, cornstarch, and lemon juice.
Making the Custard Filling:
- Whisk eggs and sugar: In a large bowl, whisk together eggs and sugar until light and frothy.
- Add dry ingredients: Whisk in flour and salt.
- Add milk and vanilla: Gradually whisk in milk and vanilla extract until smooth.
Assembling and Baking the Pie:
- Pour fillings: Pour the blackberry filling into the pre-baked pie crust. Pour the custard filling evenly over the blackberries.
- Bake: Bake for 50-60 minutes, or until the custard is set and the top is lightly golden brown. A knife inserted near the center should come out clean.
- Cool: Let the pie cool completely on a wire rack before serving. This allows the custard to set properly.
Tips for the Best Blackberry Custard Pie:
- Use high-quality blackberries for the best flavor.
- Don't overmix the pastry dough, or the crust will be tough.
- Blind baking the crust helps prevent a soggy bottom.
- If the crust starts to brown too quickly, cover the edges with foil.
- For a richer flavor, use heavy cream instead of some of the milk in the custard filling.
Variations:
- Other berries: Substitute raspberries, blueberries, or a mix of berries for the blackberries.
- Spiced custard: Add a pinch of cinnamon or nutmeg to the custard filling.
- Streusel topping: Sprinkle a homemade streusel topping over the pie before baking for added texture.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 18-22g
- Protein: Approximately 5-7g
- Carbohydrates: Approximately 45-55g
This blackberry custard pie is a delicious and satisfying dessert that's perfect for any occasion. The combination of sweet blackberries and creamy custard is irresistible, and the homemade crust adds a touch of elegance. Enjoy!