Blackberry Custard Pie

Contributed by Julie Castle via Columbus Foodie  (For those who love blackberries…this one’s for you Uncle Clayt!)


  • 1 unbaked 9-inch pie shell

  • 2 cups fresh blackberries (I used Oregon brand canned, no syrup, but drained them very well and let them air dry)

  • 4 eggs

  • 2/3 cup sugar

  • 1 1/3 cup milk

  • 1 tsp vanilla




  • Preheat oven to 400°F.

  • Sprinkle blackberries in bottom of pie shell.

  • Mix together beaten eggs, sugar, milk, and vanilla.

  • Pour over blackberries.

  • Bake until custard tests done with a clean knife when stuck halfway between the rim and the middle. (45 to 60 minutes)


  • 3-inch tarts will take about 25 to 30 minutes to bake

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