Blackberry Custard Pie

Breaking Bread

Who: St. Mary Church, Valmeyer, IL
Cost: $12, including shipping
Details: hard-backed, comb-bound
Pages of recipes: 113
Send checks to: Jane McCarthy, 6848 D Road, Waterloo, IL 62298
or call 618-939-7757.

Blackberry Custard Pie

Course Dessert


  • 1 single crust pie pastry
  • 2 T all-purpose flour
  • 3/4 C. plus 2 T. sugar
  • 2 lg. eggs lightly beaten
  • 1 C. milk
  • 3 C. blackberries


  • Preheat oven to 400°.
  • On a floured surface, roll pastry into a 12-inch circle.
  • Fit dough into a 9-inch pie plate, trimming the edges.
  • Combine flour and sugar in a bowl. Whisk in eggs and milk.
  • Arrange berries on crust. Pour egg filling over fruit in pie shell. Bake for 10 minutes.
  • Reduce oven temperature to 350°. Bake for 45 to 50 minutes more, until knife inserted in center comes out clean. Cool on a wire rack.