Berry Custard Pie is light, sweet, and cool, with an added layer of berries for a burst of flavor. It keeps well in the fridge for 3-4 days, so you can make it ahead of time.

Summer is still going strong here in Georgia. Ignore the fact that school started last week and retailers are pulling out the pumpkins, it’s still consistently hot and humid, with the swimming pool as the only sane outdoor activity.

But I know the end of produce season is coming. Last weekend, the peach stand at the farmer’s market announced that they were in their final weeks. The days are starting to get shorter, and the water in the life-saving pool is starting to cool off.

But never mind that! We can take advantage of the last of the berries and make cold, creamy pies while the warm sun lasts. In fact, you can actually make this recipe with frozen berries, which means you can enjoy it all year round, but it seems especially appropriate for summer.

What is a Custard Pie?

Custard pie is a traditional American pie with a milk and egg based custard that is baked solid in a pie crust. I’ve added a berry layer underneath the custard to add a burst of flavor, and then piled fresh berries and whipped cream on top. Because of course.

I strongly recommend making your own pie crust. Yes, it’s an added step, but the flavor and texture is so muchbetter than what you can buy at the store. Not to mention, making pie crust is an accomplishment, something to be proud of! I have a tutorial and recipe for a killer pie crust that has converted even pie haters to liking it–you can find it here. Of course, as a mom, I know that time can be hard to find, so if you need to prebuy the crust, go for it!

Tips for Baking Berry Custard Pie

For the crust, I recommend that you follow this guide for a perfect pie crust.
For the mixed berries, you can use any kind you like. If you are using strawberries, I recommend chopping them into small pieces, about the size of blueberries.
Make sure that you chill the berry layer thoroughly before pouring the custard over it. If it’s still warm and not completely set (I even like to freeze mine for a bit!), it will break up and disperse through the custard layer when you spoon it in.
You don’t want to disrupt the berry layer when adding the custard, so be pretty careful when spooning it into the pie crust. Definitely don’t pour it in!
Place an empty baking sheet with edges on the oven rack beneath your pie to catch any spills when you put the pie in the oven.
If covered, the pie will keep for about a week–it’s quite sturdy! Just make sure it stays chilled.

Berry Custard Pie

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2.5 from 2 reviews

Author: Rebecca Neidhart
Total Time: 1 hour 45 minutes
Yield: 1 9″ pie 1x

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Description

A creamy custard pie with a bright burst of flavor from the berry layer beneath makes for a beautiful, delicious summer pie.

Ingredients

Scale

1 9″ deep dish pie crust

For the Berry Layer:

1 1/2 cups mixed berries (See Notes)
1/4 cup sugar
2 Tbsp. cornstarch
1 1/2 Tbsp. lemon juice
1/4 cup water

For the Custard:

1/2 cup white sugar
1/4 tsp. salt
1 whole vanilla bean, or two tsp. vanilla bean extract
4 eggs
2 1/2 cups whole milk

1 cup whipping cream, whipped to medium peaks
Mixed fresh berries

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Instructions

Place the pie crust in a pie plate, and line it with parchment paper. Fill with baking beans, dried beans, rice, or white sugar and blind bake to 375F for about 30 minutes, removing the parchment after 15 minutes.

In a saucepan, stir together all of the ingredients for the berry layer. Cook it over medium-low heat, stirring every couple of minutes. If you are using blueberries, smash a few of them with the back of the spoon to create more juices.

Cook for 5-8 minutes, or until the mixture is thick and no longer cloudy. Spoon it into the bottom of the pie crust, and spread into an even layer. Place it in the freezer until it is chilled and slightly icy.

While the berries are chilling, make the custard by beating together the eggs, sugar, salt, and vanilla bean. If using vanilla extract, add it at the end. Beat together until smooth.

Meanwhile, preheat the oven to 350F.

Scald the whole milk over medium heat–this means to bring it nearly to a boil, but not burn it. Allow it to cool for a couple of minutes, then slowly add a cup to the egg mixture while whisking briskly. This will temper the eggs (heat them slowly) so that they don’t cook and leave any rubbery bits in the custard.

Add in the rest of the milk, then carefully spoon the mixture over the berry layer in the pie crust. Cover the edges of the pie crust with strips of foil to prevent them from burning. Place the pie on a rack in the middle of the oven and bake for 50-60 minutes, or until the custard is set. It should still have a wobble (or jiggle, if you prefer) in the middle, but you want it to be set.

After it’s baked, remove the foil strips. Refrigerate the custard pie until chilled through, about 4-6 hours. Serve topped with whipped cream and berries.

Notes

For the mixed berries, you can use any kind you like. If you are using strawberries, I recommend chopping them into small pieces, about the size of blueberries.
You can absolutely use a premade pie crust from the freezer department, but if you want to try your own, I have a recipe and detailed walk through here: Basic Pie Crust
You don’t want to disrupt the berry layer when adding the custard, so be pretty careful when spooning it into the pie crust. Definitely don’t pour it in!
If covered, the pie will keep for about a week–it’s quite sturdy! Just make sure it stays chilled.

Prep Time: 30-45 minutes
Cook Time: 1 hour, divided
Category: Tarts and Pies
Method: Baking
Cuisine: Pie