Blackberry Buttermilk Pie

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4.75 from 8 reviews

Eileen Gray

Old fashioned buttermilk pie is updated with the addition of blackberries and a hint of cardamom.

Prep Time30

Bake Time45

Total Time1 15

Servings:10 servings

Ingredients

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)

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.

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