Berry Custard Pie
  • 2 cups mixed berries – or fruit of choice (I used a bag of frozen mixed berries, thawed)
  • 4 eggs
  • 3/4 cup heavy cream
  • 1 tsp vanilla
  • 3 tbsp flour
  • pinch salt
  • pie crust for single pie

Preheat oven to 375°F.

Roll out dough and place in pie plate. Crimp edges and refrigerate until filling is done.

Mix together the flour, sugar, and salt. Add eggs, vanilla, and cream, and mix well.

Evenly spread fruit over bottom of crust. Pour custard over fruit.

Bake for about 45-50 minutes or until pie is set.

Cool and then refrigerate before serving.


Pie Crust


  • 2 cups flour
  • 1/3 cup pastry/cake flour
  • 2 sticks butter, frozen
  • pinch salt
  • 2 tbsp sugar
  • 1/2 cup ice water

Using a food processor, add flours, salt, and sugar. Pulse to mix.

Chop up frozen butter and add. Pulse until butter is incorporated and mixture looks grainy.

Slowly add ice water and pulse until mixed.

Turn out onto counter. Press and form mixture into two disks . Wrap in plastic and refrigerate about an hour to allow the flour to properly absorb the water and to relax the gluten.

Roll out crust and place in pie plate. Crimp edges and fill.