This wonderful tart won first place in the Texas State Fair Contest in 2010.
Fresh Berry Custard Pie
- Prep Time 25 min
- Total 3 hr 25 min
- Ingredients 12
- Servings 16
Ingredients
Crust
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- All-purpose flour
Filling
- 1/2 cup all-purpose flour
- 3 cups sugar
- 4 cups fresh berries, such as blueberries or raspberries
- 4 eggs, slightly beaten
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla
Topping
- 2/3 cup all-purpose flour
- 1 cup sugar
- 1/2 cup butter
- 1/2 teaspoon vanilla
Instructions
-
Step1Heat oven to 350°F. Unroll pie crusts. Sprinkle both sides of crusts with flour. Place 1 crust in each of two 9-inch glass pie plates.
-
Step2Combine 1/2 cup flour, 3 cups sugar and the berries; toss to coat berries. Divide equally between pie crusts. Mix eggs, milk and 1 teaspoon vanilla; pour equal parts over fruit.
-
Step3For topping, mix 2/3 cup flour with 1 cup sugar. Cut in butter and 1/2 teaspoon vanilla until topping looks like coarse crumbs. Sprinkle crumb mixture equally over berry fillings. Bake about 1 hour or until golden brown. Cool at least 2 hours before serving. Cover and refrigerate any remaining pie.
Nutrition
440
Calories
14g
Total Fat
4g
Protein
74g
Total Carbohydrate
53g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 440
- Calories from Fat
- 120
- Total Fat
- 14g
- 21%
- Saturated Fat
- 7g
- 34%
- Trans Fat
- 0g
- Cholesterol
- 75mg
- 24%
- Sodium
- 200mg
- 8%
- Potassium
- 110mg
- 3%
- Total Carbohydrate
- 74g
- 25%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 53g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 6%
- 6%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
1 1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
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