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.
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.
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.
More blackberry recipes
- Blackberry Slab Pie
- Blackberry Tart
- Blackberry Sorbet
- Blackberry Pate de Fruit
- Blackberry Lavender Preserves
If you love this recipe as much as I do, please consider leaving a 5-star review.
Blackberry Buttermilk Pie
- ½ recipe Perfect Pie Crust (chilled)
- 2 pints blackberries
- 8 oz granulated sugar (1 cup)
- ⅛ 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)
- 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.
- 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.