Feel like sneaking a taste of summer in the middle of a bitterly cold winter? This yummy pie is a perfect way to do just that. I discovered this berry custard pie recipe on Martha Stewart’s website a couple weeks ago and have fallen in love with it.
The original recipe called for fresh raspberries, but fresh raspberries are expensive around here this time of year. The first time I made it, I used a pound of frozen blackberries. On Thursday this week I made four more to serve at a class at church and used a lovely triple berry mix of frozen blueberries, blackberries and raspberries. Experiment with what you like! In my book, it’s hard to go wrong with berries. Yum.
Start with a regular crust. You can use my no-fail crust recipe (follow the complete baking instructions on the bottom of the post) or buy a pre-made crust. I’ve done it both ways. If you buy your crust, go for the frozen, deep-dish variety and bake it on your own. This was actually the first time I’ve used a store bought crust, and I was fairly happy with the end result. I definitely recommend making your own when possible, but don’t feel bad if you prefer to buy yours. You’ll still end up with a pie!
If you use frozen berries, it’s best to thaw them first and drain the extra juice. Then follow the recipe below.
3/4 cup sugar
1 large egg
1 cup heavy cream
1 pound (3 1/2 cups) berries
1/4 teaspoon salt
Bake until custard is set but still a bit wobbly in the center, about 45 minutes. Let cool in dish on a wire rack. Cover and refrigerate for at least 2 hours. Garnish with fresh berries and serve cold.
I can’t wait until I can swing in to the farmers’ market this summer for fresh berries. In the meantime, this is the perfect taste of summer.