I don't know about you but one thing I am looking forward to with the turn of the holidays is all those holiday pies! Sometimes I feel like I am more excited for dessert than I am the main course. And this Double Berry Custard Pie is worthy of any holiday or dinner party.
Double the berries and double the deliciousness! Juicy raspberries, bright blackberries wrapped in a creamy filling and topped with a buttery streusel crumble this pie is a slice of happiness on a plate. Serve it warm or cold and you are in for a treat with this sweet yet tart Double Berry Custard Pie.
Four Kinds of Pie
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.
A Practically Perfect Pie in Every Way
We lovingly referred to this little recipe growing up as the “Marriage Saver” pie. Why you ask? Because my dad prefers a custard pie and my mom a fruit pie. And they were always at odds with what kind of pie was best. But with this glorious pie all battles were put to rest as it ties together both a fruit pie and custard pie harmoniously so that both mom and dad were happy.
This Double Berry Custard Pie has just the right amount of creamy custardiness with bursts of berry sweetness on top of a flaky pie crust and sprinkled with warm buttery streusel. Truly making for pure perfection, a little bit of something for everyone!
Professional Pie Maker? Not Required!
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 your crust and received instruction 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, no pie making experience? Have no fear! 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. It really is just that simple, as easy as that.
Are You the Next Contestant of The Great British Baking Show?
Despite its simplified and basic techniques the presentation on this one is top notch. Which is why it is sure to be a dessert to wow even the biggest of skeptics and leave everyone wondering if you really made this or stopped by a bakery on your way to dinner.
You definitely can make your own homemade crust if you prefer, but it is also just as good to use a refrigerated store-bought crust. I usually go with store bought for this because it is sooo much easier.
For your crust, simply just lay it in the bottom of the dish and you are ready to go. Badda-Bing-Badda-Boom. No par-baking required. And if you really want everyone to think you know your way around a pie dish, get fancy and crimp the edges of the crust for extra presentation points.
In a bowl combine sour cream, eggs and a little sugar and flour. Mixed together it 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 is absolutely enchanting.
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.
Easy Going Eating
Prefer to eat your pie warmed or slightly chilled? This glorious number can be served either way. Hot, warm, slightly chilled or cold … it is absolutely delicious!
- 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
Can't Get Enough Pie?
If you are a lover of all things pie be sure to give our killer Key Lime Pie a try! It is to die for. Seriously this cream pie is perfect for any holiday gathering, sweet tooth hankering or picnic adventure!
DID YOU MAKE THIS RECIPE?
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