Blackberry Custard Pie

"This is the pie that captured my DH's heart! This is a great recipe that uses only 1 pie crust. I recommend using a deep dish pie crust to minimize spill overs. *Pls note that the first time flour listed in the ingredients, it should be 1/3 cup flour as listed in the directions. I've tried editing this several times and it won't change."
photo by Anonymous photo by Anonymous
photo by Anonymous
photo by gailanng photo by gailanng
photo by Hexel photo by Hexel
photo by Hexel photo by Hexel
photo by Lola59 photo by Lola59
Ready In:
1hr 10mins




  • Preheat oven to 350 degrees.
  • Place berries into the pie shell.
  • Beat the 2 eggs together, then add the sour cream, 1 cup of sugar, 1/3 cup of flour. Pour over the berries.
  • Combine the butter, 1/2 cup of sugar, and the 1/2 cup of flour to make a crumble topping. Sprinkle crumble onto the top of the pie.
  • Bake for 50-55 minutes.

Questions & Replies

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  1. Tys Kitchen
    Great pie - I prefer it chilled. DS remarked, "Now I know why kids would steal a pie as it cooled on the window sill."
  2. Dreamgoddess
    This was simply scrumptious! I used berries that I had picked and frozen last year. I didn't have a deep dish pie crust, so had to cut down the ingredients a bit. I wasn't sure how the pie would turn out having to do this, but it was perfect. Will definitely be making this again.
  3. yummymama in Wester
    The BEST!!! The pie would be perfect as is, but to enhance it I added 1tsp lemon rind and 1tsp of vanilla. So delicious!! I found it even tastier after a day in the fridge.
  4. Hexel
    I have never made a custard pie before and this was delicious and came out the perfect consistency . I made no changes. Will make this again and again. I wonder if it will work with peaches or blueberries, raspberries, maybe even pears. Thanks for sharing this scrumptious recipe!
  5. fishing for recipes
    I don't normally have good luck with baking deserts, but this was very easy and very good! I was hoping to find a great recipe for our blackberries and stuck gold with this dish. We ate it warm with vanilla ice cream. YUM! Thanks so much for listing this.


  1. Primordial
    Awesome! I made this with a couple cups of fresh wild blackberries and added some nectarines (peeled and sliced). Also, I was running a bit short on flour at the end, so I substituted in 1/4 fine graham cracker crumbs for half the flour of the topping. This goes in the keeper file - Thanks CbC!
  2. ElaineStarr
    Just served this at a family gathering and everyone raved over it! It's almost like blackberry cobbler, but in slice-able pie form. We're cutting back on our sugar, so I substituted Splenda for the 1 c. sugar but still used real sugar for the topping. It came out great and no one was the wiser! Thanks for the recipe! It's a keeper!!


I enjoy cooking, especially baking. I am married, no children though I have a dog Chance, whose internal clock must be Swiss-made as he knows what time dinner should be and is quite the taskmaster if I'm not at least in the kitchen at the appointed time. <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photobucket">
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