A gorgeous berry custard pie with mixed berries, a sour cream custard and a crumb streusel topping, the perfect pie for the holidays!
This pie is not only delicious to eat, but it’s gorgeous. The beautiful fresh berries burst and fill the pie with gorgeous purple and red and pink colors throughout. If you’re not in the mood for this pie, try this Fresh Strawberry Pie instead.
Thanksgiving is definitely the most delicious holiday there is. It’s filled with turkey, and mashed potatoes and gravy, and rolls, and all the pies. Give me all the blueberry pie, banana cream pie, pumpkin pie, frozen peanut butter pie and more. Honestly, I have my pies that I want to be at the Thanksgiving table, and I don’t ever need a big slice, but I want just a little slice of each every Thanksgiving. What’s your must have Thanksgiving pie?
Thanksgiving dinner has often been a loud experience for me. Growing up it was often spent with my dad’s family, and he is one of 8 kids. So Thanksgiving at one of my aunt’s houses, or my grandparent’s house, meant about 60 people, with aunts and uncles and cousins and cousins’ children. It’s always a fantastic day because the company, but also because the food.
One of my favorite Thanksgiving memories is when I was on my study abroad, living in Vienna. A few of my best friends and I decided we had to enjoy a traditional american thanksgiving dinner even while we were there. So with our limited money, small kitchen (available in the Austro-American Institute where we attended school) we whipped up a miniature Thanksgiving dinner. Our meal consisted of half of a rotisserie chicken, mashed yellow potatoes, carrots and crescent rolls. I remember it being absolutely delicious.
While there we also got to celebrate an Austrian Thanksgiving sort of holiday and enjoyed a traditional Austrian dish of Wiener Schnitzel.
Anyway, a few year’s back with 60 people attending Thanksgiving dinner, my only assignment was to make a pie. I always want to try new recipes, of course, so I decided to make something like this berries and cream pie. It was delicious, and that’s why I’m here sharing it with you.
So, this pie starts with 1 pie crust, for a 9inch pie. You can make a homemade pie crust, or use a store bought crust, whichever you prefer. I usually just use store bought because it’s so much easier.
Then you’ll fill the pie with your berries. For this pie I used 4 cups of fresh mixed berries. The pie is quite full with 4 cups, so if you’re worried about it overflowing, you can use 3. I used a mix of chopped strawberries, blueberries, raspberries, and blackberries. You can use a mix of any of your favorite berries, or just one of your favorite berries.
I’m honestly not sure if you can use frozen berries for this pie. If you do, I’m assuming you’d just put them into the pie frozen, but I don’t know if they’ll make it wetter than normal. Sorry I’m not a big help.
The berries are covered in your custard, it’s a super easy custard to make with only 5 ingredients. You don’t need to cook it on the stove top or anything before hand, it’ll just all cook up when you bake the pie. It’s a sour cream custard, which gives it a slight tang, but the pie is plenty sweet too.
The custard and berries are then topped with a simple buttery streusel crumb topping. It’s made with flour, sugar, brown sugar, cinnamon and nutmeg. That’s all mixed up with melted butter to make a nice crumbly topping. It adds the perfect crunch to the pie when eating it.
Top the pie with whipped cream and a fresh berry or two if you’d like, or eat it on it’s own. It’s delicious enough it doesn’t need whipped cream, but whipped cream makes every thing better, so do as you please.
If you have any leftover pie, you should keep it in the refrigerator. The pie should stay good covered in the fridge for 2 to 3 days.
Looking for more Berry Pie Recipes?
- Blueberry Crumb Pie
- Mixed Berry Streusel Pie on Lauren’s Latest
- Triple Berry Pie on Tastes Better from Scratch
- Blueberry Pie Recipe
Connect with Like Mother, Like Daughter
Be sure to follow us on social media, so you never miss a single post!
Facebook | Instagram | Pinterest | Email
Berry Custard Pie - Berries and Cream Pie
Ingredients
For the Sour Cream Custard
- 1 1/2 cups granulated sugar
- 1/2 cup flour
- 3 large eggs
- 3/4 cup sour cream
- 2 tsp vanilla
For the Filling:
- 4 cups mixed berries
- 1/4 cup granulated sugar
For the Streusel Topping:
- 3/4 cup flour
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/8 tsp apple pie spice
- 2 TBS sugar
- 1/4 cup butter (melted)
For the Pie Crust:
- 1 - 9 in pie crust
Instructions
- Preheat oven to 350 degrees.
For the Sour Cream Custard
- Mix sugar, flour, eggs, sour cream and vanilla together until completely smooth. Set aside.
For the Filling:
- Mix berries with 1/4 cup sugar. Set aside.
For the Streusel Topping:
- Combine flour, brown sugar, cinnamon, apple pie spice, sugar and melted butter in a small bowl until crumbly. Set aside.
For the Pie Crust:
- Unroll pie crust and place it in a pie pan sprayed with nonstick spray. Crimp the edges.
- Add the berries to the bottom of your pie.
- Pour the custard over the berries.
- Sprinkle the crumb mixture over the custard.
- Bake for about 1 hour and 20 minutes, or until your custard is set.
- Allow to cool completely before eating.
Recipe first posted on November 26, 2012. Photos and text updated on November 7, 2018.
Jessica Summers says
This turned out delicious, but I would add the caveat that if you’re buying the premade pie crusts in the pan, make sure you buy deep dish ones. I had regular 9″ pie crusts and made the recipe exactly according to the directions, and there was enough custard and fruit to make 2 regular sized pies. When I poured the custard in, it ran over and I had to discard the remainder because I’d used all my fruit 🙁 I used blackberries, raspberries, and blueberries, and it came out just great.
Aimee says
Oh that’s a good tip.
Connie W.N. says
A great recipe for making pies for the freezer.
I used it this fall for the church’s Pie and preserves sale. A double recipe made 3 pies in shells made for me by the local orchard/bakery. I used a frozen berry mix and increased the flour by 50% because of the frozen fruit and these were going to be cooked from frozen. We omitted the sugar on the berries and the pumpkin spice in the topping.
I now have people asking for the recipe!
Anita T says
Can Greek Yogurt be substituted for the sour cream? I want to make this soon and I have the yogurt on hand.
Aimee says
Yes, it should work fine!
Theresa says
This was WONDERFUL! Made it using mixed fresh berries that were on th edge of turning, strawberries red and black raspberries and blueberries. I was hesitant to use the apple pie spice but wanted to follow directions before making any adjustments. It was perfect. My 9” Pyrex pie plate was overflowing with the custard so I removed a few tablespoons of liquid before adding the crumb topping. I probably cooked the pie at 350 for total time indicted per recipe. Waited until there was no jiggle before removing it to cool. Delicious! Will definitely make again. My dear man RAVED about it, and he usually does not like custard pies.
Aimee says
I’m so glad to hear that you both loved it!
Cambria says
Hello! Would this work without the crumb? I was drawn to the photo of the custard and berries, I’m just not sure if the crumb is crucial to the flavor profile being complete.
Aimee says
I haven’t tried it without the crumb, so I’m not sure if the custard would brown on top without being covered, but I think it *should* work. Let me know if you try it.
Cambria says
Thank you!
Annie says
This was divine and so easy! I used only 1/3 of the recipe to make two individual pies for Easter in quarantine with the hubby. If using frozen berries, thaw in the microwave and discard juice to avoid the pie getting soggy. I also suggest cutting frozen strawberries into smaller pieces. I am bookmarking to make again at Thanksgiving!
Marianna says
Am baking it right now! The sour cream custard and the crumb topping taste great even before they’re cooked. I dropped almost a half cup of white sugar from the sour cream custard mix and it tastes fine. I do have a question. Can this be cooked at a higher temperature for less time? I didn’t know if the sour cream required it to be cooked at a lower temperature. Am trying it at 4:25 for 15 minutes and then reduce. I can’t wait to eat it!!
Aimee says
I think you couldn’t do too high of a temperature because the crumble might turn too dark of a color. How did it turn out for you?
Ness says
Hello, this looks so delicious! Did you use fresh berries or frozen? Did you chop them up?
Aimee Berrett says
I believe I used frozen berries, I kept them whole.
Wendy says
I used a shortbread crust(think its too small-in oven now. Next time will go with 9in
Aimee Berrett says
Sorry the crust is too small – I edited the recipe to specify that the crust should be 9 inches for future users. Hope it still turns out delicious for you!
crazyforcrust says
So gorgeous! And that crumb. YES!
The Farm Girl says
That looks absolutely fabulous! Pinned and can’t wait to try :
aimeeberrett says
Thank you! Let me know if you try it!
Marisa Howard Design says
This looks delicious!!!