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
  • 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.

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
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.