Fresh Berry Custard Pie

Enjoy the berries of the season in this refreshing berry custard pie. Watch how easy it is to make a gluten-free pie crust: Pie Crust 3 Ways


    Pre-heat oven to 350°.

    In the bowl of a stand mixer, using paddle attachment, cut chilled butter into the flour until small pea-sized pieces form (or use pastry blender or two knives). Slowly add ice water just until dough comes together (not sticky). Add 1 tsp additional water at a time if dough is too dry. Do not over-handle dough.

    Divide dough in half if making double recipe. If making single crust, use all of the dough. Roll between sheets of parchment or plastic wrap, to about 1/8" thick. Peel off top layer and invert the dough into lightly greased pie plate. (Cover and chill if dough is too soft.)

    Pre-bake the crust in middle of oven for 28 to 30 minutes.

    Combine flour, sugar, salt, and milk in a medium saucepan. Simmer on medium heat and stir constantly until thick. Reduce to a low heat and continue to stir for 2 additional minutes.

    In a separate small bowl, slightly beat 3 egg yolks, pour a small amount of the hot mixture into egg yolks and combine, then pour the eggs back into the hot mixture. Cook for two minutes longer, stirring constantly. Remove from heat and stir in vanilla.

    Fill cooled pie crust with custard, add fresh berries and refrigerate for one hour. Serve and enjoy!

Customer Reviews

Based on 3 reviews
Gail Morgan

No, so I added white chocolate and then folded in whipped cream. I needed it to set up so I could pipe into some edible chocolate cups- wish there was a way to send a picture-they turned out beautiful. I usually make these for special occasions and needed a gluten free option for a friend that is allergic


Help! I made the custard and it will not set! It's like very loose pudding...did not set up at all. Now what?


I see that this recipe makes a double crust but only one crust is needed for the overall recipe. No instructions are given to reserve extra crust for another use. Why not just include ingredients and methods for a single crust?

Also, since I came to the site looking for just a pie crust recipe, it would be great to break out one of two, rather than only include crusts as part of another recipe. For instance, classic pie crust, sweet pure crust, savory pie crust, with a note on how to increase ingredients for a double crust. Just a thought.

Finally, the ratio of fat to flour is pretty different across your crust recipes. One has 3-1/2 cups of baking mix to a cup of butter (or shortening/butter mix), for a double crust, while another uses 2-1/2 cups baking mix people the same cup of fat, with single crust instructions. This doesn't make a whole lot of sense.

Anyway, I love your product line - but I'll probably be using recipes from other sites!