Blackberry Pie with Buttermilk Sherbet

looking down on a slice of blackberry pie with buttermilk ice cream and a spoon.

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5 from 1 vote

Blackberry Pie with Buttermilk Sherbet

Blackberry fruit pie topped with buttermilk sherbet is a celebration of dessert!

Course Dessert

Cuisine American

Keyword blackberry, blackberry pie, buttermilk ice cream

Prep Time 20

Cook Time 1 20

churning time: 20

Total Time 2

Servings servings

Calories 247kcal

Author Debi

Equipment

Ice Cream Machine

Ingredients

Buttermilk Ice Cream:

5 large egg yolks
1/2 cup granulated sugar
2 tablespoons water
2 cups buttermilk well-shaken

Fruit pie:

5 cups sliced fruit or berries
¾- 1 ½ cups granulated sugar
3-4 tablespoons quick cooking tapioca or flour or cornstarch
½ to 1 tablespoon fresh lemon juice
1/8 teaspoon salt
2 to 3 tablespoons unsalted butter cut into small pieces

Instructions

Make ice cream:

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 manufacturer’s directions.

Make pie:

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.

Notes

Ice cream makes about 1 pint

Makes one 9-inch pie

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.

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