We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Fresh Berry Custard Pie

(9)
  2 reviews
  • 25 min prep time
  • 3 hr 25 min total time
  • 12 ingredients
  • 16 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

This wonderful tart won first place in the Texas State Fair Contest in 2010.

State Fair Pie Competition 2010
Lisa Arnold
West Tawakoni, Texas

Ingredients

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.
  • 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
Calories from Fat
120
% 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%
Sugars
53g
53%
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.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved