Blackberry Buttermilk Pie
Old fashioned buttermilk pie is updated with the addition of blackberries and a hint of cardamom.
servings
Ingredients
- ½ recipe Perfect Pie Crust (chilled)
- 2 pints blackberries
- 8 oz granulated sugar (1 cup)
- ⅛ teaspoon table salt
- ½ teaspoon ground cardamom
- 1 ½ oz cornstarch (1/4 cup)
- 2 large eggs
- 2 large yolks
- 1 oz unsalted butter (melted)
- 4 oz heavy cream (½ cup)
- ½ vanilla bean (or 1 tsp vanilla extract)
- 12 oz buttermilk (1 ½ cups)
Instructions
- Roll the dough to line a 9" pie plate and crimp the edges. Put the berries into the unbaked pie shell, refrigerate the pie shell while you prepare the filling. Preheat the oven to 350 °F °F. Place a sheet pan onto the bottom rack of the oven to preheat.
Filling
- Whisk together 8 oz granulated sugar, ⅛ teaspoon table salt, ½ teaspoon ground cardamom and 1 ½ oz cornstarch. Add 2 large eggs and 2 large yolks and whisk until smooth. Whisk in the melted 1 oz unsalted butter, 4 oz heavy cream and seeds from ½ vanilla bean. Whisk in 12 oz buttermilk.
- Place the pie plate with the crust and blackberries on the preheated sheet pan. Pour the custard into the crust.
- Bake for 15 minutes then reduce the temperature to 325 °F. Continue to bake until the custard is set, about another 30 minutes.
- Cool completely before serving.
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Notes
The pie is best eaten at room temperature. Because it is a custard pie, leftovers should be refrigerated overnight and brought back to room temperature before eating.
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