Blackberry Custard Pie


June 12, 2017

A quick and easy family recipe from a NARBA member farm, Eckert Orchards in Belleville, Illinois.


3 cups fresh picked blackberries

1 unbaked pie shell

2 large eggs, beaten

2/3 cup granulated sugar

1/4 tsp. salt

2 Tbs. flour

1/2 cup 2% milk

1/2 tsp vanilla extract


1Preheat oven to 400 degrees.

2Arrange blackberries in the pie shell.

3In a mixing bowl, combine eggs, sugar, salt and flour. Add milk and vanilla extract. Stir until smooth.

4Pour egg mixture over blackberries.

5Bake 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.

6Cool and serve. Refrigerate remaining pie after serving.

Says Eckerts, "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."

You can also substitute raspberries!