Fresh Berry Custard Pie

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

  • prep time 25 min
  • total time 3 hr 25 min
  • ingredients 12
  • servings 16

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    440
    (
    Calories from Fat
    120),
    % Daily Value
    Total Fat
    14g
    14%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    200mg
    200%;
    Total Carbohydrate
    74g
    74%
    (Dietary Fiber
    2g
    2%
      Sugars
    53g
    53%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    6%;
    Calcium
    4%;
    Iron
    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 Choices:
    5
    *Percent Daily Values are based on a 2,000 calorie diet.
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