Fresh Berry Custard Pie

Fresh Berry Custard Pie

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

Prep Time

25

Minutes

Total Time

3:25

Hrs:Mins

Makes

16

servings

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.
Makes 16 servings (2 pies, 8 servings each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
If using strawberries for the fresh berries, use a combination including some other berries as well so filling holds together better.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 440
    • (Calories from Fat 120),
  • Total Fat 14g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 200mg;
  • Total Carbohydrate 74g
    • (Dietary Fiber 2g,
    • Sugars 53g),
  • Protein 4g;
Percent Daily Value*:
    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.