Mixed Berry Custard Pie 8.000

Allison Dinner

Nov 27, 2008

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.

Servings: 8
  • 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.

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Recipe Source

From Abby Aronson.

Tested by Candy Sagon.

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