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. Homemade rotating trellises allow 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 from our new trellises, you really need to give it a try. And, by the way, the plants are thornless, making the picking experience even easier. In June, 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 to announce the opening of the pick-your-own season and to 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,
- 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.