Blackberry Buttermilk Pie

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It’s officially Spring!  Which means it’s officially time for blackberries.  They have been harder to find lately (thanks again Harvey and winter ice days) but Will and I love to find a good berry spot, pick a bucket-full and then find tasty ways to use them.  Many of mine go towards jelly-making and Will tends to choose cobblers for his stash.  However, this time we wanted something different from the usual and this pie completely satisfied.

This recipe stemmed from two key factors – we had a small amount of blackberries to use and some buttermilk leftover from another cooking venture.  The results were delicious! It looks a lot more complicated that it really is and I love the homemade crust here to play into the rustic, homey look of the pie.  This pie is so tasty warm from the oven as well as ice cold the next day.  I think we came up with a keeper!

So… anyone have any berry patches that need picking???


Blackberry Buttermilk Pie

For the pie crust (this recipe makes 2 pie crusts):

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 cups (3 sticks) cold butter
  • 1 egg
  • 5 tablespoons cold water
  • 1 tablespoon distilled white vinegar

For the filling:

  • 6 oz blackberries
  • ¼ cup sugar
  • 3 eggs
  • 1 ½ c sugar
  • ½ c butter, melted and cooled
  • 3 T flour
  • 1 c buttermilk
  • 1 T lemon juice
  • 1 tsp vanilla extract
  • ⅛ tsp ground nutmeg
  • pinch of salt

Rinse and dry the blackberries. Place the berries in a large bowl and cover with ¼ cup sugar. Toss them up a little then press and mash the blackberries with a fork or small masher so they begin to release the juices.  You are macerating the berries to  bring out their full sweetness.  You can also add a shot of liquor here in the macerating process – rum or whiskey would probably be nice here – I won’t tell if you add it in!

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Let the berries sit, stirring and mashing them occasionally, until the berries are to your desired consistency and sweetness.  This will take typically 45 minutes up to an hour.

Preheat oven to 400.

It’s time to mix up the pie dough!  You can absolutely slide in a premade refrigerated crust here, this is just an opportunity to be a little fancy in our pie-making with a simple homemade pie crust.  The only big trick is to use ice-cold butter when you are mixing up the dough.  The “pebbles” of butter then melt when baking and make for a flaky pie crust. This recipe makes two pie crusts – freeze one, or bake two pies!

Combine the flour and salt in a food processor.  I like using the food processor here, it works the flour and butter together nicely without softening the butter.

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Gradually pulse in the butter until the mixture resembles tiny pebbles.

Move the dough to a large bowl.  Lightly beat one egg with a fork, and then add it to the mixture. Add in the cold water and vinegar. Mix the mixture together until it’s just combined, and then remove half the dough from the bowl.  Again, you want to keep the butter cold so work it at little as possible so that the heat from your hands doesn’t melt the butter.

To freeze half the pie dough, place one half of the dough in a large plastic bag (do not seal it) and slightly flatten the dough with a rolling pin. This makes it much easier to thaw and roll out the crust later.  After flattening, seal the bag tightly and freeze.

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To bake one pie crust, place half the dough on a lightly floured surface. With a rolling pin, begin rolling the dough from the center, outward.

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Place in a lightly-sprayed pie pan and pinch or crimp the edges.  I kinda like a rustic-looking pie crust.  That may be that I lack the patience to perfectly roll out, trim and crimp the edges but I heartily accept that about me.  So, you do you on the crust here 🙂

Lightly cover the dough with foil so the edges don’t burn while baking. Press the foil gently down into the pan and fill with pie weights, or dried beans. This holds the pie crust down a bit as it bakes so that it doesn’t form air pockets that bubble up then shrink back down as baking.

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Bake until golden, about 10-12 minutes.

Remove pie weights, or dried beans, and the foil from the pie crust.  Let the crust sit while you mix up the filling. (Save those beans – they will still make a great pot!)

Decrease oven temperature to 350.

In a large bowl, whisk together three eggs and 1 ½ cups sugar until the mix is a pale yellow color. Whisk in the butter, buttermilk, lemon juice and vanilla.

Whisk in the flour, ground nutmeg and salt until smooth.

Pour the macerated blackberries into the cooked pie crust.

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Pour the buttermilk filling on top of the blackberries.  Some of the berries or juice may mix or float up to the top a little and that’s okay!  It’s nice to see a few berries at the top after it bakes.

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Bake for 45-50 minutes. The center of the pie will still be a little jiggly, but it should hold it’s crust on top as you transfer it out of the oven.  Let the pie cool on the counter for a few minutes before serving to set up all the way.

This pie is delicious warm from the oven with whipped cream or ice cream.  It’s equally lovely the next day cold from the fridge.  So basically, this pie is a win-win!

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Full Recipe

Blackberry  Buttermilk Pie

For the pie crust (this recipe makes 2 pie crusts):

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 cups (3 sticks) cold butter
  • 1 egg
  • 5 tablespoons cold water
  • 1 tablespoon distilled white vinegar

For the filling:

  • 6 oz blackberries
  • ¼ cup sugar
  • 3 eggs
  • 1 ½ c sugar
  • ½ c butter, melted and cooled
  • 3 T flour
  • 1 c buttermilk
  • 1 T lemon juice
  • 1 tsp vanilla extract
  • ⅛ tsp ground nutmeg
  • pinch of salt

Place blackberries in a large bowl and cover with ¼ cup sugar.

Press and mash the blackberries with a fork or small masher so they begin to release the juices.

Let sit, stirring and mashing now and then, until berries are to desired consistency and sweetness, 45 minutes to an hour.

Preheat oven to 400.

Make the pie crust:

Combine the flour and salt in a food processor.

Gradually pulse in the butter until the mixture resembles tiny pebbles.

Move the dough to a large bowl.

Lightly beat one egg with a fork, and then add it to the mixture.

Next, add in the cold water and vinegar.

Mix the mixture together until it’s just combined, and then remove half the dough from the bowl.

To freeze half the dough:

Place one half of the dough in a large plastic bag (do not seal) and slightly flatten with a rolling pin. This makes it much easier to roll out the crust later.

After flattening, seal the bag tightly.

To bake half the dough:

Place half the dough on a lightly floured surface.

With a rolling pin, begin rolling the dough from the center, outward.

Place in a lightly-sprayed pie pan and pinch the edges.

Cover the dough with foil.

Fill with pie weights, or dried beans,and bake until golden, about 10-12 minutes. 

Remove crust from the oven and remove pie weights, or dried beans, and the foil from the crust.

Decrease oven temperature to 350.

Make the filling:

In a large bowl, whisk together three eggs and 1 ½ cups sugar until a light yellow color.

Whisk in the butter, buttermilk, lemon juice and vanilla.

Whisk in the flour, ground nutmeg and salt until smooth.

Pour macerated blackberries into cooked pie crust.

Pour buttermilk filling on top of blackberries.

Bake for 45-50 minutes.

Center will still be a little jiggly, let cool on counter for a few minutes before serving.

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