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Fresh Berry Custard Pie

(9)
  2 reviews
  • 25 min prep time
  • 3 hr 25 min total time
  • 12 ingredients
  • 16 servings
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This wonderful tart won first place in the Texas State Fair Contest in 2010.

State Fair Pie Competition 2010
Lisa Arnold
West Tawakoni, Texas

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
All-purpose flour

Filling

1/2
cup all-purpose flour
3
cups sugar
4
cups fresh berries, such as blueberries or raspberries
4
eggs, slightly beaten
1
can (12 oz) evaporated milk
1
teaspoon vanilla

Topping

2/3
cup all-purpose flour
1
cup sugar
1/2
cup butter
1/2
teaspoon vanilla

Steps

  • 1 Heat oven to 350°F. Unroll pie crusts. Sprinkle both sides of crusts with flour. Place 1 crust in each of two 9-inch glass pie plates.
  • 2 Combine 1/2 cup flour, 3 cups sugar and the berries; toss to coat berries. Divide equally between pie crusts. Mix eggs, milk and 1 teaspoon vanilla; pour equal parts over fruit.
  • 3 For topping, mix 2/3 cup flour with 1 cup sugar. Cut in butter and 1/2 teaspoon vanilla until topping looks like coarse crumbs. Sprinkle crumb mixture equally over berry fillings. Bake about 1 hour or until golden brown. Cool at least 2 hours before serving. Cover and refrigerate any remaining pie.

Expert Tips

If using strawberries for the fresh berries, use a combination including some other berries as well so filling holds together better.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
% Daily Value
Total Fat
14g
21%
Saturated Fat
7g
34%
Trans Fat
0g
0%
Cholesterol
75mg
24%
Sodium
200mg
8%
Total Carbohydrate
74g
25%
Dietary Fiber
2g
9%
Protein
4g
4%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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