Blackberry Pie with Buttermilk Sherbet: a wonderful fruit pie that I love. I give you a recipe so that you can use just about any fruit in the pie. homemade pie shows your love!
We are in week 2 of sandwich week(s). However, Sprouts had blackberries on sale for $.99 each. I couldn’t pass that up, so I bought a few containers and made a blackberry pie. MMMM. You can’t have blackberry pie without ice cream, so I served it with store-bought vanilla ice cream or buttermilk sherbet.
The lightly tangy buttermilk sherbet was a great accompaniment for the sweet pie, and was really easy. It has a texture somewhere between ice cream and sorbet, and, it’s a great use for leftover buttermilk (we made pancakes with the buttermilk previously).
Here are both the buttermilk sherbet and the pie recipes. Please enjoy!
Blackberry Pie with Buttermilk Sherbet Recipes
- 5 large egg yolks
- 1/2 cup granulated sugar
- 2 tablespoons water
- 2 cups well-shaken buttermilk
- In a large bowl with an electric mixer beat egg yolks until thick and pale.
- In a small saucepan heat sugar and water over moderately high heat, stirring, until a candy thermometer registers 215°F. Remove pan from heat. With mixer on low-speed, add sugar mixture to egg yolks in a slow stream. Increase speed to high and beat the mixture until thick and ribbon-like. Whisk in buttermilk.
- Freeze in an ice-cream maker following manufacture’s directions.
Fruit (Blackberry) Pie with Buttermilk Sherbet
- 5 cups sliced fruit or berries
- ¾- 1 ½ cups sugar
- 3-4 tablespoons quick cooking tapioca cornstarch, or flour
- ½ to 1 tablespoon fresh lemon juice
- 1/8 teaspoon salt
- 2 to 3 tablespoons butter cut into small pieces
- Preheat the oven to 425°.
- Mix the fruit, sugar, thickener, lemon juice, and salt and let stand for 15 minutes. Pour the mixture into the pie crust, and dot the butter over the top of the filling. Cover the filling with the second pie crust, and slice several slits in the top crust to allow for steam to escape.
- Bake the pie in the lower third of the oven for 20-30 minutes. If it starts to brown too much, cover the edges with foil. Slip a baking sheet under the pie, and reduce the oven temperature to 350°. Continue to bake for about 30 more minutes, until thick juices bubble through the vents.
- Allow pie to cool. It can be served warm from the oven, but the filling will not set up as much.
Fruit pies are pretty easy and pretty forgiving. All you need are a few ingredients, and you can even be pretty experimental with the amounts. I used all blackberries, but you can use any combination you want-blueberries, apples, cherries, peaches, pineapple, anything. Sour or tart fruits may require more sugar- taste your fruit. Juicier fruits may need more thickener- berries are pretty juicy while apples are straightforward. I like tapioca for my fruit pies- it thickens without adding too much flavor and doesn’t change the color of the filling. I find that cornstarch adds a gritty feeling while flour makes a creamy filling.
Buttermilk Sherbet recipe above