Blackberry Buttermilk Pie with Cardamom

I love old-fashioned Buttermilk Pie. I’ve updated the recipe by adding blackberries and perfuming the filling with a hint of cardamom. Yes, another recipe for one of my favorite ingredients, buttermilk.

a buttermilk pie

This is a super-easy recipe. In fact it’s even easier than I originally thought. I intended to blind bake the crust before filling it with the berries and custard, but I forgot and filled the unbaked crust. Despite my original intentions, the pie turned out great.

Tips for making Buttermilk Pie with blackberries & Cardamom

  • The blind baking step isn’t absolutely necessary for this pie. Because the pie stays in the oven long enough to bake the custard, the shell has time to fully bake. The bottom crust might be a little crisper if you blind bake. But not pre-baking gave me acceptable results.
  • If you don’t mind the tedious work of shelling cardamom pods you can use whole pods and grind the seeds yourself for the best flavor. If you use the pre-ground spice (which I did) make sure it’s very fresh. If you’ve had that bottle of cardamom sitting in the spice cabinet for several years it’s time to toss it and buy a new one.
  • I love the combination of vanilla and cardamom so the custard is also flavored with vanilla. The recipe calls for either the seeds from 1/2 a vanilla bean or a teaspoon of vanilla extract. You can also use vanilla sugar if you’ve got it in your pantry. 
blackberries in a pie shell

I don’t think this pie needs any accompaniment at all. But if you want to add some colorful berries to the plate go for it.

a slice of blackberry buttermilk pie
a slice of buttermilk pie in a plate

You might also want to try Sweet Corn Buttermilk Pie and Chocolate Buttermilk pie recipes.

More blackberry recipes

If you love this recipe as much as I do, please consider leaving a 5-star review.

buttermilk pie
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4.72 from 7 reviews

Blackberry Buttermilk Pie

Old fashioned buttermilk pie is updated with the addition of blackberries and a hint of cardamom.
Prep Time30 minutes
Bake Time45 minutes
Total Time1 hour 15 minutes
10 servings
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Ingredients

  • ½ recipe Perfect Pie Crust (chilled)
  • 2 pints blackberries
  • 8 oz granulated sugar (1 cup)
  • teaspoon table salt
  • ½ teaspoon ground cardamom
  • 1 ½ oz cornstarch (1/4 cup)
  • 2 large eggs
  • 2 large yolks
  • 1 oz unsalted butter (melted)
  • 4 oz heavy cream (½ cup)
  • ½ vanilla bean (or 1 tsp vanilla extract)
  • 12 oz buttermilk (1 ½ cups)

Instructions

  • Roll the dough to line a 9" pie plate and crimp the edges. Put the berries into the unbaked pie shell, refrigerate the pie shell while you prepare the filling. Preheat the oven to 350 °F °F. Place a sheet pan onto the bottom rack of the oven to preheat.

Filling

  • Whisk together 8 oz granulated sugar, ⅛ teaspoon table salt, ½ teaspoon ground cardamom and 1 ½ oz cornstarch. Add 2 large eggs and 2 large yolks and whisk until smooth. Whisk in the melted 1 oz unsalted butter, 4 oz heavy cream and seeds from ½ vanilla bean. Whisk in 12 oz buttermilk.
  • Place the pie plate with the crust and blackberries on the preheated sheet pan. Pour the custard into the crust.
  • Bake for 15 minutes then reduce the temperature to 325 °F. Continue to bake until the custard is set, about another 30 minutes.
  • Cool completely before serving.

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Notes

The pie is best eaten at room temperature. Because it is a custard pie, leftovers should be refrigerated overnight and brought back to room temperature before eating.

Nutrition

Serving: 1slice | Calories: 295kcal | Carbohydrates: 43g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 125mg | Potassium: 238mg | Fiber: 5g | Sugar: 29g | Vitamin A: 596IU | Vitamin C: 20mg | Calcium: 87mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

4 Comments

  1. This was so dang good – room temp or right from the fridge. It took an extra 25 min to set. Also, judging from proportions I opted to put this in my deeper dish pie dish and I was glad I did. It didn’t fill it, I didn’t make extra crust either …. it all magically worked out and I was glad not to worry about it spilling over.

  2. This was such a wonderful pie! I loved the combination of not-too-sweet, silky custard with the fresh berries. I did pre-bake my crust, until it was very lightly browned on bottom, and it turned out just right in the finished product. Also, using a 9″ Pyrex pie plate, I ended up with about 1/2 c. extra berries and 1 c. extra custard–I baked the extras in ramekins, which also turned out well. Definitely worth repeating, and I’d love to try it with other fruits, too! Thanks for a great recipe.

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