An easy-to-make, mixed berry custard pie perfect for any dessert table. This summer fruit pie is bursting with berry flavor, creamy custard filling, and wrapped in a comforting butter crust that gives a pop of flavor with every bite.

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Made with juicy raspberries and blackberries and rolled into a flakey, golden crust, this Berry Custard Pie makes the perfect summer dessert! Each bite has a tasty blend of creamy, refreshing filling along with a buttery crust to make it a treat you’ll make again and again.

This is the type of dessert that will become a summertime staple. Using a pre-made pie crust, the summer pie comes together in a pinch and leaves you with a delicious, creamy custard flavor with each bite.

The best part, though, is that you can customize the pie and the flavor based on what you need it for. Use up the extra blueberries from picking, or grab some blackberries from the freezer. This summer pie is reminiscent of the one Grandma used to make and is easy and adaptable.

Berries, eggs, butter and flour are laid out on a marble countertop.

What Do I Need To Make This Custard Pie?

This pie comes together with just a handful of ingredients. Most of which can already be found in your fridge and pantry.

· Uncooked pie crust
· Mixed berries
· Sugar
· Unsalted butter, softened.
· Flour
· Eggs
· Vanilla bean paste
· Powdered sugar for the topping

A slice of blueberry pie with berries on a plate.

What Kind Of Pie Crust Should I Use?

If you love baking, you can whip up my easy homemade pie crust recipe and use it as the base for thepie. This is a butter-based pie dough recipe that comes out perfect every time.

However, if you want to save yourself time in the kitchen, grab a package of pie dough from the store. Better yet, grab a couple and keep them in the freezer so that you can whip up this summer pie recipe whenever the craving strikes.

A pie crust filled with blueberries and raspberries.

Tips To Make The Best Custard Pie

Here’s a few tips for making the best pie of your life.

Don’t overlook dusting the bottom of the pie pan with flour. This will ensure that your pie crust doesn’t stick, and you won’t lose any tasty bites.
If you’re using frozen berries, don’t let them thaw first. Pop them right into the frozen crust and pour the custard over the top.
While you’re making the top of the pie, place the pie pan with the crust and custard filling into the fridge to chill. This will help maintain the texture of the custard.
Serve the custard pie at room temperature or slightly chilled.
Make it in advance: Since it takes a couple of hours for the custard to set, this is the perfect pie to make in advance.
Prepare the pie the day before and let It chill in the fridge. When you’re ready to serve it, dust it with a sprinkling of powdered sugar and cut it into slices.

What Berries Work Best In this Pie?

Any berries can be used in this custard pie recipe with delicious results. Mixed berry pie is always a hit and great in the cooler months when you may not have any fresh, seasonal fruits. However, you can also make this summer pie into a straight blueberry custard pie, or raspberry custard pie as well. Whatever you have on hand will work and pair beautifully with a buttery crust.

Variations

One of the best things about this pie is that you can vary it with just a few small tweaks. Try any of the following add-ins below for easy flavor twists:

Almond extract: add a dash to the custard filling for a pop of flavor.
Lemon zest: sprinkle in 1 tablespoon of lemon zest to the filling to bring brightness to the pie.
Orange zest: similar to the lemon, this adds a pop of sunny flavor to the dish. It’s subtle but tasty.

Other Favorite Pie Recipes

Homemade pies are a dessert table staple, so I have a few pie recipes. This old-fashioned pecan pie is always a hit and has no corn syrup! It’s a tradition in my house at both Thanksgiving and Christmas.
Here are a few more favs:
· Maple Pecan Pie
· Bourbon Pecan Pie
· Crumb Top Dutch Apple Pie
· Rhubarb Custard Pie

How To Store Leftovers

You can store leftover custard pie in the fridge for up to 4 days. Make sure to wrap the top of the pie pan with plastic wrap first, and do not put anything heavy on top. You can also pop it into an airtight container.

Typically, custard pie doesn’t freeze well as it becomes too watery once thawed. So, either plan to enjoy leftovers yourself or pass them along to guests so that the fruit pie gets eaten up.

Berry Custard Pie

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Course: Dessert Recipes

Cuisine: American

Servings: Servings

Calories: 381kcal

Author: Laura

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Equipment

1 Pie Plate

Ingredients

1 pie crusts use a premade unbaked pie crust, or a homemade pie crust recipe, see link in the post above if you need a crust recipe
2 cups mixed berries raspberries, blackberries, blueberries
¾ cup sugar
¼ cup unsalted butter softened
¼ cup flour
2 eggs
1 TBSP vanilla bean paste or vanilla extract
2 TBSP powdered sugar to dust

Instructions

Preheat the oven to 325 degrees.
dust the bottom of the pie pan with a little flour
Carefully ease the bottom pie crust into the pie pan
chill the pie crust in the fridge while making the filling
make the custard: In the bowl of stand mixer, combine the sugar, butter, flour, eggs and vanilla bean paste. Mix until combined – scraping the sides often.
place the berries in an even layer in the chilled bottom crust
pour the custard mixture over the berries and spread to the edges, concealing the fruit
Bake in the preheated oven for 40-50 minutes or until the crust is golden brown and the center of the pie has a slight jiggle to it.
Allow the pie to cool to room temperature. Then place the pie in the fridge until ready to serve, at least 2 hours to set the custard.
When ready to serve, dust with a sprinkling of powdered sugar.