This is a brilliant idea, especially in the fall and winter, when only frozen berries are available. It's quick and easy, and the custard and sweet berries are a taste of summer. It's a nice change for the holiday table. The pie can be made with one kind of berry or a mixture. If you use frozen berries, don't discard the juices exuded when they defrost. The juices help give the top of the pie a lovely berry color.
To store, cover with plastic wrap and refrigerate for up to 4 days.
- 12 ounces fresh or frozen berries of your choice (if using frozen berries, defrost in a bowl overnight in the refrigerator)
- 4 large eggs
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup sugar
- 2 tablespoons plus one teaspoon flour
- 1 9-inch homemade or store-bought unbaked pie crust
Position an oven rack in the middle of the oven; preheat to 375 degrees.
If your berries are still frozen, defrost in a microwave set on low. Be sure to retain any juices from the berries.
Whisk together the eggs, milk and vanilla extract in a medium bowl. Add the sugar and flour; combine until smooth.
Arrange the berries in an even layer in the unbaked pie shell and pour in any reserved juices. Pour the egg-milk mixture over the berries.
Bake for about 45 to 50 minutes or until the center of the pie has set.
Transfer to a wire rack to cool completely before serving.
From Abby Aronson.
Tested by Candy Sagon.
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