01 02 03 Crunchologie: Blackberry Pie with Citrus Basil Custard 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

Blackberry Pie with Citrus Basil Custard

Apparently, “pick your own” farms are my theme for this spring.  I found a new farm that offers peaches, blackberries, squash and herbs.  AND it’s organic.  Yes, please. 

The blackberries and the herbs were the only things ripe the day we went.  The peaches were almost ready, which means I will be back there ASAP. I mean really, look at these fresh, fragrant herbs.  I need to live on a farm. 

The blackberries were gorgeous.  They made me want pie.  Lemon and berries are one of my favorite combinations.  So…lemon custard pie with blackberries it was. 

I started juicing just lemons. 

But then got a little carried away with all the citrus I could find in the house...

I also added a touch of limoncello to my cup of lemon juice. After you're done with the cup of juice, gather up the rest of your ingredients.  

And finish making your pie! 

Blackberry Pie with Citrus Basil Custard

1/3 cup of sugar
1 cup juice/lemoncello
4 eggs
1 stick of organic butter 
1 sprig basil (optional)
2-3 cups of blackberries
Pie crust (baked) I used gluten free

Place sugar, juice and eggs in double boiler over medium heat.  Add basil if desired. Whisk together and continue to whisk constantly until mixture thickens.   Once mixture thickens strain out basil and pour into a blender and let it rest for 3-5 minutes.  Turn on blender at add butter 1-2 tbsp at a time until mixture is smooth and creamy.  Let sit in fridge until cool.  Pour into pie crust of your choice and then top with fresh blackberries. 

Disclaimer: my husband didn’t think it was sweet enough – but I wanted it a little tart.  Add more sugar if desired. 

Enjoy the delicious spring flavors!

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