Blackberry Custard Pie
Blackberry season is officially underway at Eckert’s and the picking is divine! Our trellising system for the plants is working wonders on our crop. Our homemade rotating trellis system allows us to position the canes towards the sunlight when the plants are forming flowers. This results in highly productive plants that produce berries in a solid plane.
If you haven’t picked blackberries at Eckert’s, you really need to give it a try because you will be amazed how easy it is to fill a basket in minutes. And, by the way, the plants are thornless, making the picking experience even easier.
Our family enjoys evening Gator rides to investigate the progress of the blackberry crop. This week we were thrilled to see a bounty of black fruits! That means it is time celebrate by making a family-favorite blackberry dessert.
This recipe is simple enough to be thrown together in a matter of minutes. It is a classic custard pie recipe from Grandma Eckert. She often made it with peaches by substituting 3 cups of peaches or better yet, combining peaches and blackberries for a total of 3 cups of fresh fruit.
Give this pie a try and I think you will see how easy a fresh-picked, fresh-baked dessert can be!
Eat well this summer,
P.S. Blackberry picking will be coming in a couple of years to our Versailles, Kentucky farm. We installed rotating trellises and planted young vines this past Spring!
Blackberry Custard Pie
3 cups fresh picked blackberries
1 unbaked Eckert’s pie shell
2 large eggs, beaten
2/3 cup granulated sugar
¼ tsp. salt
2 Tbs. flour
½ cup 2% milk
½ tsp vanilla extract
Preheat oven to 400 degrees. Arrange blackberries in the pie shell. In a mixing bowl, combine eggs, sugar, salt and flour. Add milk and vanilla extract. Stir until smooth. Pour egg mixture over blackberries. Bake for 10 minutes; reduce oven temperature to 375 degrees and bake for an additional 30-40 minutes or until a knife inserted in center comes out clean. Cool and serve. Refrigerate remaining pie after serving.
Tip: The custard should be set, not runny before it comes out of the oven. Sometimes I have to bake my pie longer than recommended above (humidity and moisture content of the fruit can affect baking time). If the crust looks brown but the center of the pie is not set, cover the crust with some pieces of foil and continue baking the pie in 10 minute increments until center of pie is set.