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Fresh Berry Custard Pie

fresh berry custard pie Dessert
Fresh Berry Custard Pie
  • Prep 25 min
  • Total 3 hr 25 min
  • Ingredients 12
  • Servings 16

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

Updated November 1, 2010
State Fair Pie Competition 2010
Lisa Arnold
West Tawakoni, Texas
Pillsbury Pie Crust
Make with
Pillsbury Pie Crust

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

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  • 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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
120
% Daily Value
Total Fat
14g
21%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
200mg
8%
Potassium
110mg
3%
Total Carbohydrate
74g
25%
Dietary Fiber
2g
9%
Sugars
53g
Protein
4g
% 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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