I made this Blackberry Custard Pie and I’m not kidding when I say it’s the best Blackberry Dessert I’ve had all year, ridiculously creamy with enough tart punch to make you forget about forks.

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I’m obsessed with this Blackberry Custard Pie because the custard is silky and the blackberries pop in every bite. I love how the sweet custard and tart fruit argue and then make up on my tongue.

I grab a slice after dinners, and yes I eat it cold. The smell of vanilla extract sneaks through the fruit without shouting.

It’s one of those blackberry dessert things that keeps me making more than I should. I don’t want nostalgia, just that creamy hit and bright berry bite.

Messy spoon. No regrets.

I’ll take another slice right now, seriously. No sharing allowed.

Ingredients

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Pie crust — flaky base that’s buttery and holds everything together.
Blackberries — tart bursts that stain your fingers and taste like summer.
Granulated sugar — sweetens the berries so it’s not too puckery.
Cornstarch — thickens the filling so it’s not runny or sad.
Pinch of salt — wakes up sweetness and tames any bitterness.
Eggs — give custard body and a silky, set texture.
Heavy cream — makes the custard rich and luxuriously smooth.
Whole milk — lightens cream a bit so it’s not cloying.
Vanilla extract — adds warm, cozy notes you’ll notice.
Basically, lemon juice — brightens the fruit and lifts the whole pie.
Butter — little glossy dots that melt into pockets of flavor.

Ingredient Quantities

1 (9-inch) unbaked pie crust (store-bought or homemade)

3 cups fresh blackberries, rinsed and drained

3/4 cup granulated sugar

2 tablespoons cornstarch

pinch of salt

2 large eggs, room temperature

1 cup heavy cream

1/4 cup whole milk

1 teaspoon vanilla extract

1 tablespoon lemon juice (optional, but I usually add it)

1 tablespoon unsalted butter, cut into small pieces

How to Make this

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1. Preheat oven to 375°F (190°C). Set the unbaked 9-inch pie crust in a pie pan, prick the bottom a few times with a fork, line with parchment and pie weights or dried beans and blind bake 10 minutes to help keep the bottom from getting soggy, then remove weights and bake 5 more minutes until the crust is just set and very lightly golden; let cool a few minutes.

2. While crust bakes, rinse and gently drain 3 cups fresh blackberries and let them sit on paper towels to remove excess moisture.

3. In a medium bowl whisk together 3/4 cup granulated sugar, 2 tablespoons cornstarch and a pinch of salt until well combined.

4. Toss the blackberries with the sugar mixture so they get lightly coated; this helps keep them from releasing too much juice into the custard.

5. In a separate bowl whisk 2 large room temperature eggs, then whisk in 1 cup heavy cream, 1/4 cup whole milk, 1 teaspoon vanilla extract and 1 tablespoon lemon juice if using. Make sure the mixture is smooth and well combined.

6. Arrange the coated blackberries evenly in the prebaked crust, leaving a little space at the edges so the custard can settle around them.

7. Slowly pour the custard mixture over the berries so it fills the gaps without overflowing the crust. Dot the top with 1 tablespoon unsalted butter cut into small pieces.

8. Bake at 375°F for 35 to 45 minutes until the custard is mostly set and only slightly jiggly in the center when you gently shake the pan; the edges should be golden and the berries tender.

9. Cool the pie on a wire rack for at least 2 hours so the custard firms up, then chill in the fridge for another hour if you want cleaner slices; serve slightly chilled or at room temp.

10. Tip: use room temperature eggs and don’t overbake, a little wobble is okay because it will firm as it cools. If juices bubble over during baking, place a sheet pan under the pie to catch drips.

Equipment Needed

1. Oven set to 375°F and a 9-inch pie pan (store-bought crust fits right in)
2. Fork for pricking the crust and a rolling pin if you need to fit the crust (optional)
3. Parchment paper and pie weights or a bag of dried beans to blind bake the crust
4. Medium mixing bowl plus a separate bowl for the custard (so two bowls total)
5. Whisk for the sugar/cornstarch mix and for the eggs/custard
6. Measuring cups and spoons (3/4 cup, 1 cup, tablespoons, teaspoons)
7. Rubber spatula or spoon to fold and scrape the bowls clean
8. Wire cooling rack to let the pie cool and a sheet pan to catch any drips in the oven
9. Paper towels or a clean kitchen towel to gently drain and dry the blackberries

Enjoy making it, and don’t forget a timer so you dont overbake it.

FAQ

Q: Can I use frozen blackberries instead of fresh?

A: Yes, you can, but thaw them completely and drain off as much juice as you can first. Frozen berries are wetter so your filling might be a little looser; you may need an extra teaspoon of cornstarch to thicken it.

Q: My custard looks a bit wobbly after baking, is it undercooked?

A: A slight wobble in the center is normal as the custard will set while it cools. If it jiggles a lot or is liquid, bake for another 5 to 10 minutes and check again. Overbaking will make it crack and get rubbery, so be careful.

Q: Can I make this ahead of time?

A: Yes, you can bake it a day ahead and store it covered in the fridge. Let it come to near room temp before serving so the flavors open up. Avoid freezing, the texture won't be the same after thawing.

Q: My crust got soggy on the bottom. How do I prevent that?

A: Blind bake the crust for 10 minutes before adding the filling, or brush the baked crust with a thin layer of beaten egg white and return to the oven for a minute to seal it. That helps keep juices from soaking in.

Q: Can I swap dairy to make it lighter or dairy free?

A: For a lighter version, use half-and-half in place of the heavy cream, but the texture will be less rich. For dairy free, use a full fat coconut milk instead of cream and a plant milk for the milk; the flavor will change but it still works.

Q: The blackberries sank to the bottom, what went wrong?

A: That can happen if the filling is too thin. Toss the berries in a little extra cornstarch or flour before adding them to the custard, or stir them gently into the custard so they distribute evenly. Also slightly thicker custard helps keep them suspended.

Blackberry Custard Pie Recipe Substitutions and Variations

Blackberries: frozen blackberries, thawed and drained work fine (use same 3 cups). They may be a bit softer and juicier but taste is the same, just pat dry so the filling isn’t too watery.
Heavy cream: substitute half and half plus 2 tablespoons melted butter or use canned evaporated milk for a similar richness (use 1 cup total). Texture will be slightly lighter but still creamy.
Cornstarch: tapioca starch or arrowroot in a 1:1 swap. Both thicken similarly and give a glossy finish, just mix well so no lumps.
Granulated sugar: honey or maple syrup can be used, about 2/3 cup liquid sweetener for 3/4 cup sugar, but reduce other liquids slightly and keep an eye on baking time since liquid sweeteners brown faster.

Pro Tips

1) Don’t skip the blind bake. If the crust isn’t at least a little set it’ll go soggy once the berries and custard hit it. Prick the bottom, use weights or dried beans, and give it those extra 5 minutes after removing the weights so the bottom firms up. Trust me, soggy bottoms are a bummer.

2) Dry the berries and toss them in the cornstarch blend before adding the custard. Pat them gently on paper towels to remove surface moisture, then coat with the sugar/cornstarch mix. That simple step cuts down on bleeding and keeps the custard from becoming a watery mess.

3) Use room temp eggs and don’t overbake. Warm eggs mix more smoothly with the cream so the custard sets evenly. Pull the pie when the center still has a little jiggle, it will finish setting as it cools. Overbaking = rubbery custard, and nobody wants that.

4) Chill before slicing and catch the drips. Let the pie cool at least a couple hours, then chill if you want neat slices. Put a sheet pan under the pie in the oven when baking in case juices bubble over, saves you from a smoky oven and a lot of cleanup.

Blackberry Custard Pie Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I made this Blackberry Custard Pie and I’m not kidding when I say it’s the best Blackberry Dessert I’ve had all year, ridiculously creamy with enough tart punch to make you forget about forks.

Servings

servings

Calories

316

kcal

Equipment: 1. Oven set to 375°F and a 9-inch pie pan (store-bought crust fits right in)
2. Fork for pricking the crust and a rolling pin if you need to fit the crust (optional)
3. Parchment paper and pie weights or a bag of dried beans to blind bake the crust
4. Medium mixing bowl plus a separate bowl for the custard (so two bowls total)
5. Whisk for the sugar/cornstarch mix and for the eggs/custard
6. Measuring cups and spoons (3/4 cup, 1 cup, tablespoons, teaspoons)
7. Rubber spatula or spoon to fold and scrape the bowls clean
8. Wire cooling rack to let the pie cool and a sheet pan to catch any drips in the oven
9. Paper towels or a clean kitchen towel to gently drain and dry the blackberries

Enjoy making it, and don’t forget a timer so you dont overbake it.

Ingredients

1 (9-inch) unbaked pie crust (store-bought or homemade)
3 cups fresh blackberries, rinsed and drained
3/4 cup granulated sugar
2 tablespoons cornstarch
pinch of salt
2 large eggs, room temperature
1 cup heavy cream
1/4 cup whole milk
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional, but I usually add it)
1 tablespoon unsalted butter, cut into small pieces

Directions

Preheat oven to 375°F (190°C). Set the unbaked 9-inch pie crust in a pie pan, prick the bottom a few times with a fork, line with parchment and pie weights or dried beans and blind bake 10 minutes to help keep the bottom from getting soggy, then remove weights and bake 5 more minutes until the crust is just set and very lightly golden; let cool a few minutes.
While crust bakes, rinse and gently drain 3 cups fresh blackberries and let them sit on paper towels to remove excess moisture.
In a medium bowl whisk together 3/4 cup granulated sugar, 2 tablespoons cornstarch and a pinch of salt until well combined.
Toss the blackberries with the sugar mixture so they get lightly coated; this helps keep them from releasing too much juice into the custard.
In a separate bowl whisk 2 large room temperature eggs, then whisk in 1 cup heavy cream, 1/4 cup whole milk, 1 teaspoon vanilla extract and 1 tablespoon lemon juice if using. Make sure the mixture is smooth and well combined.
Arrange the coated blackberries evenly in the prebaked crust, leaving a little space at the edges so the custard can settle around them.
Slowly pour the custard mixture over the berries so it fills the gaps without overflowing the crust. Dot the top with 1 tablespoon unsalted butter cut into small pieces.
Bake at 375°F for 35 to 45 minutes until the custard is mostly set and only slightly jiggly in the center when you gently shake the pan; the edges should be golden and the berries tender.
Cool the pie on a wire rack for at least 2 hours so the custard firms up, then chill in the fridge for another hour if you want cleaner slices; serve slightly chilled or at room temp.
Tip: use room temperature eggs and don’t overbake, a little wobble is okay because it will firm as it cools. If juices bubble over during baking, place a sheet pan under the pie to catch drips.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.