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,
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
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