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Blackberry Custard Pie

recipe at a glance
Rating: 3/5
4 reviews

ready in: 30-60 minutes
serves/makes:   8

recipe id: 38964

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1 unbaked 9 inch pie shell
2 cups fresh blackberries
4 eggs
2/3 cup sugar
1 1/3 cup milk
1 teaspoon vanilla extract


Sprinkle blackberries in bottom of pie shell. Mix beaten eggs, milk and vanilla together and pour over blackberries. Bake at 400 degrees until custard tests done with a knife coming clean when stuck halfway between the rim and the middle.

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Lisbeth, Connecticut USA


Nutritional data has not been calculated yet.

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Guest at

REVIEW: 5 star recipe rating
I have been looking for a blackberry pie to use up some fresh picked ones. This is the only one I found that I thought sounded good but for the other reviews. So what I did instead was to mix up the eggs milk vanilla and cook it like a custard BEFORE putting it in the pie. It set up pretty good that way.

Guest at

REVIEW: 1 star recipe rating
the crust burnt while I was waiting for the custard filling to thicken. In the end it didn't even thicken at all, was watery.

Guest at


i think the proportions are wrong--this is definitely for two pies.

Guest at

REVIEW: 5 star recipe rating
I've made this pie several times....always a hit! I bake about 45 mins in 400* oven. Have made it using blueberries & raspberries....even better w/ combo of blueberry/raspberry/blackberries! YUM!

Guest at

REVIEW: 1 star recipe rating
this seems too easy because it is. even after cooking an Hr it comes out watery. yuck

Guest at

Guest Foodie

I had to bake the pie for 40 minutes and it came out very watery. Any suggestions?

Guest at

confused pie-maker

...what exactly am i to do with the sugar?

CDKitchen Staff Reply:
Most likely you should combine it with the egg mixture. That's the only place it makes sense to add it.

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