Buttermilk Pecan Cardamom Pie with Blackberries

Sitting down to a piece of scrumptious, homemade pie makes me very happy. And content. And if I had one of those Life is Good t-shirts...I'd probably put that on to eat my pie. And Dave Matthews would be playing in the background. That's my perfect pie-savoring scenario.
Oh and my husband would be there too, enjoying his own piece of pie.  
Cue the little gobbly, lip-smacking noises.

Pie-making is like therapy for me. I throw the windows open, let the sun stream in, and pull out my trusty rolling pin. Making a good pie crust is essential in my world. I very rarely make a pie or quiche using a store-bought pie crust....and when I am pressed for time and do that, I feel like a clod. 
Like, I know how to rock a good pie crust....what the hell am I doing buying it?? So that happens very rarely so I can live with myself.
I vote for homemade pie dough and one made with all butter.

My grandfather used to drink buttermilk when I was growing up. That's got to be like some old-timey pro-biotics going on, right? Good for the digestion and perhaps cooling to the system during hot summer months.
Anyhow, I like using it for baking....biscuits, waffles, custards, cakes, pies. I always seem to have a carton of buttermilk in the fridge {probably cause I make my mom's corn waffles about once a week these days}. I got a hankering for pie the other day and found a great buttermilk pie recipe. I added a bunch of cardamom to it and served it with some sweet blackberries. Heavenly. And I loved that it wasn't extremely sweet, just sweet enough to highlight the lovely crust, tangy buttermilk, and fresh berries.

Buttermilk Pecan Cardamom Pie with Blackberries

Adapted from Whatscookingamerica.net

Pie Crust:
1 1/4 cups all-purpose flour
Pinch of salt 
1 teaspoon sugar
1 stick cold unsalted butter, cubed
1/4 cup ice water 

In a food processor, pulse the flour with the salt. Add the butter and pulse until the size of peas. Drizzle in the water and pulse until the crumbs are moistened; turn out onto a work surface. Gather into a ball, flatten, wrap in plastic and refrigerate for at least 30 minutes to one hour.

Filling:
1 1/2 cup granulated sugar
3 tablespoons all-purpose flour
1 cup buttermilk, divided {I like to use local buttermilk if available}
1 heaping teaspoon ground cardamom
3 eggs, slightly beaten
1/4 cup melted butter, cooled slightly
1 teaspoon vanilla extract
1/2 cup rough chopped pecans

Fresh blackberries

Preheat oven to 425F. Roll out pie crust and place gently into the pie pan, pushing down into the corners. Finish edges of crust with crimping, folds, etc. Chill for 30 minutes.

In a large bowl, combine sugar, flour, and 1/2 cup buttermilk. Add beaten eggs, remaining 1/2 cup buttermilk, and cardamom. Mix well with a whisk. Mix in the melted butter and vanilla extract.

Pour into prepared pie crust. Sprinkle chopped pecans over the top.

Bake for 10 minutes, then reduce heat to 350F and bake approximately 25 to 30 minutes or until the top is lightly brown and the center is set. Remove from oven and let cool on a wire rack. Refrigerate after cooling. Serve with fresh blackberries.