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.
Lisbeth, Connecticut USA
Nutritional data has not been calculated yet.
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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.
mama sita September 1, 2012 REVIEW:
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.
brent August 31, 2011 COMMENT: i think the proportions are wrong--this is definitely for two pies.
LyndaLoo August 7, 2009 REVIEW:
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!
disappointed July 14, 2008 REVIEW:
this seems too easy because it is. even after cooking an Hr it comes out watery. yuck
Guest Foodie July 13, 2008 COMMENT: I had to bake the pie for 40 minutes and it came out very watery. Any suggestions?
confused pie-maker October 6, 2007 COMMENT: ...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.