Ingredients:

  • 1 (9-inch) pre-made deep-dish pie crust
  • 1 tbsp unsalted butter, melted
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 2 cups whole milk
  • 1 tsp vanilla extract
  • 2 cups fresh blackberries
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions:

  1. Preheat your oven to 350°F (175°C). Fit the pie crust into the pie plate, prick the bottom with a fork, and brush the base with melted butter.
  2. In a large bowl, beat the eggs and sugar until pale and slightly thickened. Whisk in cornstarch and salt until smooth.
  3. Slowly pour in the whole milk and vanilla extract, whisking continuously until the mixture is glossy and smooth.
  4. Toss blackberries with lemon juice and lemon zest in a separate bowl, then arrange them evenly across the bottom of the prepared crust.
  5. Gently pour the custard mixture over the berries.
  6. Place the pie plate on a baking sheet and bake for 45–50 minutes until the edges are set and the center has a slight jiggle.
  7. Remove from the oven and cool completely on a wire rack for at least 2 hours before slicing.