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Creamy Mixed Berry Custard Pie

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A nostalgic and comforting pie featuring a flaky golden crust, creamy custard filling, and a fresh mixed berry layer. Perfect for any occasion and easy to make at home.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 tbsp granulated sugar (for crust)
  • 1/4 tsp salt
  • 3 to 4 tbsp ice water
  • 3 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar (for custard)
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1 1/2 tsp vanilla extract
  • 2 tbsp all-purpose flour (for custard thickening)
  • 2 cups (about 300g) fresh or frozen mixed berries (blueberries, raspberries, blackberries, strawberries)
  • 2 tbsp granulated sugar (for berries)
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice

Instructions

  1. Make the Pie Crust: In a large bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and cut into flour until mixture resembles coarse crumbs with pea-sized pieces.
  2. Add Ice Water: Sprinkle 3 tbsp ice water over mixture and toss gently until dough begins to come together. Add more water if needed. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Prep the Berry Filling: Toss mixed berries with sugar, lemon zest, and lemon juice. Set aside to macerate.
  4. Roll Out the Dough: Roll chilled dough into a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish, trim excess dough, fold under, and crimp edges.
  5. Blind Bake the Crust: Preheat oven to 375°F (190°C). Line crust with parchment and pie weights. Bake 15 minutes, remove weights and parchment, bake 8-10 more minutes until lightly golden.
  6. Prepare the Custard: Whisk eggs and sugar until smooth. Add milk, cream, vanilla, and flour; mix thoroughly to avoid lumps.
  7. Assemble the Pie: Spread macerated berries evenly over cooled crust. Pour custard over berries, filling to about 1/4 inch from top.
  8. Bake the Pie: Place pie on baking sheet and bake at 375°F (190°C) for 40-45 minutes until custard is set but slightly wobbly. Cover edges with foil if browning too fast.
  9. Cool Completely: Let pie cool on wire rack for at least 2 hours before slicing. Serve slightly chilled or at room temperature.

Notes

Keep butter cold when making crust for flakiness. Blind bake crust to prevent sogginess. Drain excess liquid from berries if very juicy. Cover crust edges with foil if browning too fast. Chill dough at least 30 minutes before rolling. Let pie cool completely before slicing for best custard texture.

Nutrition

Keywords: mixed berry pie, custard pie, flaky crust, homemade pie, berry dessert, easy pie recipe, creamy custard, fruit pie

Find it online: https://leilameals.com/creamy-mixed-berry-custard-pie-recipe-easy-homemade-flaky-crust/