Perfect for those warm summer days, this berry custard pie combines the freshness of berries with the creamy richness of custard. It’s a dessert that promises to be the star of any gathering, blending simplicity with elegance in every bite.
Why This Recipe Works
- The combination of fresh berries and smooth custard creates a perfect balance of flavors and textures.
- Using a pre-made pie crust saves time without sacrificing taste, making it a great option for busy bakers.
- The custard filling is easy to make and sets beautifully, ensuring a perfect slice every time.
- This recipe is versatile, allowing for any berry combination based on what’s in season or personal preference.
- It’s a crowd-pleaser that looks as good as it tastes, making it perfect for special occasions or casual desserts.
Ingredients
- 1 pre-made pie crust
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 3 large eggs
- 1 cup granulated sugar
- 1 cup heavy cream
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/4 tsp salt
Equipment Needed
- 9-inch pie dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Place the pre-made pie crust into your pie dish, pressing it gently against the sides and bottom. Trim any excess crust from the edges for a neat appearance.
Mix the Custard
In a large mixing bowl, whisk together the eggs and sugar until well combined. Slowly add the heavy cream, milk, vanilla extract, and salt, continuing to whisk until the mixture is smooth and homogenous.
Assemble the Pie
Scatter the mixed berries evenly over the bottom of the pie crust. Carefully pour the custard mixture over the berries, ensuring they are fully submerged but not overflowing.
Bake to Perfection
Bake the pie in the preheated oven for 45-50 minutes, or until the custard is set and the top is lightly golden. A knife inserted into the center should come out clean.
Cool and Serve
Allow the pie to cool at room temperature for at least an hour before serving. This helps the custard set completely, making it easier to slice.
Tips and Tricks
For an extra glossy finish, brush the top of the pie with a little warmed apricot jam after baking. If you’re using frozen berries, there’s no need to thaw them first; just add a couple of extra minutes to the baking time. To prevent the crust edges from burning, cover them with strips of aluminum foil halfway through baking. For a deeper flavor, let the pie sit in the refrigerator overnight before serving.
Recipe Variations
- Try using a graham cracker crust for a different texture and flavor.
- Substitute the mixed berries with a single type of berry for a more uniform taste.
- Add a teaspoon of lemon zest to the custard for a citrusy twist.
- Top the baked pie with whipped cream or a dusting of powdered sugar for extra decadence.
- Experiment with adding a layer of chocolate or caramel under the berries for a surprise element.
Frequently Asked Questions
Can I use frozen berries?
Yes, frozen berries can be used without thawing. Just remember to add a few extra minutes to the baking time to ensure the custard sets properly around the colder berries.
How do I know when the pie is done?
The pie is done when the custard is set and doesn’t jiggle in the center when gently shaken. A knife inserted into the center should come out clean.
Can I make this pie ahead of time?
Absolutely! This pie actually tastes better the next day as the flavors have more time to meld. Just store it covered in the refrigerator.
Summary
This berry custard pie is a delightful dessert that combines the freshness of berries with the creamy richness of custard, all nestled in a flaky crust. It’s easy to make, versatile, and sure to impress.