Berry Custard Pie

A slice of blueberry pie with berries on a plate.

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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.

Course: Dessert Recipes

Cuisine: American

Servings: Servings

Calories: 381kcal

Author: Laura

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.

Nutrition