Double Berry Custard Pie is filled to the brim with juicy raspberries and bright blackberries. Every bite of is full of creamy custard, bursts of sweet berries and warm buttery streusel making it worthy of every holiday and dinner party! Served warm or cold you are in for a treat with this perfectly balanced, sweet yet tart treat.
Growing up we lovingly referred to this little recipe as the “Marriage Saver”. Why you ask? Well my dad prefers a custard pie and my mom always goes for a fruit pie. So when the holidays would roll around they were always at odds with what kind of pie was best.
But this glorious number made sure all the battles were put to rest. Double Berry Custard Pie perfectly ties together all the very best parts of fruit and custard pies for one delicious slice of heaven.
This holiday season if you do find yourself on the hunt for other delicious pies to serve at your holiday gatherings, you need look no further!
With fresh berries, a prepared pie crust and a handful of pantry staples it is easy to whip up this stunning and irresistible Double Berry Custard Pie. All you need is,
- Pie Crust
- Sour Cream
Now, I can’t lie to you - pie making use to entirely intimidate me. I’ve stood in the kitchen alongside my grandma and received more than one lesson on how to properly cut in butter or shortening for pie crust. Or I have received countless instructions on the weaving of lattices.
And while those are skills I have not yet mastered, I have learned a trick or two for making prize worthy pies. So, I am here to help you out. This beauty is what I like to call a “Fake It till You Make It” recipe. If you can stir … you can make this pie.
Lay the Crust
When it comes to the crust you definitely can make your own homemade crust. When making this Double Berry Custard Pie I usually choose to go with a store bought crust because it is sooo much easier.
However, whatever you choose you will want to lay your pie crust in the bottom of a deep pie dish. Keeping it simple, there is no need to par-bake the crust. But if you really want everyone to think you know your way around a pie dish, get fancy and crimp the edges for extra presentation points.
Add the Berries
Once your pie crust is set, go ahead and wash your berries for your Double Berry Custard pie. When I wash my berries I do this by spraying them with water and gently blotting them dry with a paper towel. As soon as they are all dry you can add them to the pie crust.
Make the Filling
Then in a bowl combine your eggs, sugar and vanilla. Whisk together until combined. Then you will want to add your flour and sour cream to the mixture in the bowl. Then stir everything together to prepare the custard filling. After it all comes together pour the custard filling over the berries in the pie pan.
Mixed together this custard is not screaming for anyone’s attention. But something magical happens when you put that creamy goodness over fresh berries and pop that baby in the oven. The way the custard sets around each fresh berry in this Double Berry Custard pie is absolutely enchanting.
Mix the Streusel Topping
There is something about a buttery streusel crumble that makes a dessert look that much tastier. Mhhm, I really do love myself a good streusel. When toasted correctly it adds the perfect warm crunch to each bite.
To prepare the streusel topping we want to go ahead and mix our butter and sugar using a fork to cut them together. Once they start to come together go ahead and add your flour. Then using your hands mix together the streusel topping until a ball of dough forms.
Lastly, crumble your dough ball over the top of the Double Berry Custard pie and place the pie in the oven to bake until golden brown. Once golden remove from the oven and allow pie to rest and cool before serving.
🍽 How to Serve
Prefer to eat your pie warmed or slightly chilled? This glorious number, hot, warm, slightly chilled or cold it is absolutely delicious! One of our favorite ways to enjoy a slice of Double Berry Custard Pie is served alongside a big scoop of vanilla ice-cream for a rich and sweet treat.
What are the different types of pie?
Firstly one of the things that I love about pie is there are virtually no rules. I am going to venture out and say there are generally four kinds of pie out there. Fruit, cream, custard and savory.
Fruit Pies (Apple, Blueberry, Rhubarb, Peach, Cherry) - Par baked flaky bottom crust, filled with cooked fruit and topped with a second layer of flaky pie crust – sometimes placed in fancy designs or lattice work and then baked till bubbly and golden.
Cream Pies (Chocolate, Banana, Strawberry, Key Lime) - Fully cooked dough or pressed crumb crust as the filling is not cooked and is served cold. Filling consists of some kind of dairy product whether yogurt, whipped cream, milk, or ice cream.
Custard Pies (Pumpkin, Pecan, Lemon Meringue) - Uncooked pie crust, requiring to be baked as it has a custard filling thickened by eggs when baked in the oven. Generally topless, sometimes may have a streusel crumb topping.
Savory Pies (Chicken Pot Pie, Quiche, Shepherd’s Pie) - Puff pastry bottom, cheesy, meat, vegetable herb fillings and topped with additional puff pastry or mashed potatoes.
- 1 prepared pie crust
- 1½ cups blackberries
- 1½ cups raspberries
- 2 eggs
- ⅔ cup sugar
- 1 teaspoon vanilla
- ½ cup flour
- 1 cup sour cream
Streusel Crumble Topping
- ½ cup butter
- 1 cup sugar
- ½ cup flour
- Preheat oven to 425°.
- Line pie dish with prepared pie crust. Add both raspberries and blackberries to pie dish.
- In a bowl combine eggs, sugar and vanilla. Whisk together till combined.
- Add flour and sourcream to custard mixture. Stir together and pour over berries.
- In another bowl prepare the streusel topping by using a fork to cut the butter and sugar together. Add flour, mix together by hand till dough forms into a ball.
- Crumble the streusel topping over the top of the pie.
- Bake in the oven for 45 minutes until topping and crust are golden brown.
- Allow the pie to sit and rest before serving.
- You can use either a prepared pie crust or make your own crust from scratch.
- If while baking your crust begins looking too browned, put a pie protector or tinfoil around the pie so it doesn’t burn.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 414Total Fat: 19gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 75mgSodium: 167mgCarbohydrates: 57gFiber: 3gSugar: 37gProtein: 5g