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Blackberry Custard Pie

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
1

Preheat oven to 400 degrees.

2

Arrange blackberries in the pie shell.

3

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

4

Pour egg mixture over blackberries.

5

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.

6

Cool and serve. Refrigerate remaining pie after serving.