BERRY CUSTARD PIE
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl beat together the egg, sugar and salt until the mixture becomes pale. Slowly beat in the milk and vanilla.
- Cover bottom of the pie crust with the berries. Pour the egg mixture over the top, bake until center is set, about 40 to 45 minutes. Remove from oven and cool to room temperature before serving.
STRAWBERRY CUSTARD CREAM PIE
This pie starts with a delicious custard placed in a baked pie shell, then a layer of halved fresh strawberries is added and then topped with luscious freshly whipped cream. Custard can be made ahead and pie assembled just before serving. Awesome!
Provided by Marie
Categories Pie
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine sugar, cornstarch and salt in a medium saucepan, gradually add milk and cook, stirring constantly over medium heat until thick.
- Add a small amount of the hot mixture to the beaten eggs and whisk in quickly.
- Return egg mixture to saucepan and cook, stirring constantly until thick.
- Remove from heat and add butter and vanilla extract.
- Cover and chill.
- Whip cream, add sugar and beat until thickened.
- Pour chilled custard mixture into bottom of pie shell and arrange strawberry halves over the top.
- Just before serving, spread whipped cream over top of strawberries.
- Garnish with more berries, if desired.
Nutrition Facts : Calories 612.3, Fat 35.9, SaturatedFat 18.1, Cholesterol 145.8, Sodium 490.5, Carbohydrate 66.1, Fiber 2.1, Sugar 37.9, Protein 8.5
BLUEBERRY RASPBERRY PIE
This delicious pie is a ribbon winner from the Wisconsin State Fair.
Provided by Sharona
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine flour and salt in a bowl. Mash shortening into the flour mixture with a pastry cutter or fork until the mixture is crumbly. Gradually add cold water as needed, tossing with a fork until dough forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Turn dough out onto a flat work surface dusted with flour. Divide dough in half and form each half into a ball. Roll dough ball from center to edges into a circle 2 inches larger than the pie plate and about 1/8 inch thick. Wrap dough around rolling pin, starting on one side of the circle. Unroll over pie plate and trim dough. Roll remaining dough ball into a crust to fit the top of the pie and set aside.
- Beat egg white and 1 tablespoon water; brush over bottom of crust and set aside.
- Combine 3/4 cup sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir blueberries and raspberries into the mixture to coat; pour into the crust. Top with reserved pie crust. Brush top of pie crust with 1 tablespoon water; sprinkle 1 tablespoon sugar over the moistened top. Cut a few slits into top crust with a sharp knife.
- Bake in preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Set pie onto wire rack to cool completely before refrigerating.
Nutrition Facts : Calories 401.6 calories, Carbohydrate 57.9 g, Fat 17.7 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 4.3 g, Sodium 227.1 mg, Sugar 26.7 g
RASPBERRY CUSTARD PIE
Fresh, ripe raspberries nestled in a custard pie may be the ultimate summer dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Roll pate brisee to 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pie dish, and trim edges, leaving a 1-inch overhang. Tuck overhang under so edges are flush with rim, and crimp edges. Prick bottom of dough with a fork. Freeze for 15 minutes. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 25 to 30 minutes. Remove weights and parchment. Bake until crust is light gold and cooked through, 10 to 15 minutes. Let cool on a wire rack.
- Reduce oven temperature to 350 degrees. Whisk flour and 1/2 cup sugar in a medium bowl. Add egg and cream, and whisk to combine. Toss raspberries, remaining 1/4 cup sugar, and the salt in a medium bowl. Spoon berries into crust, then pour in cream mixture, filling to just below the rim.
- 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 (or up to 1 day). Garnish with fresh raspberries, and serve cold.
BLUEBERRY CUSTARD PIE
Blueberry pie is delicious, but add a custard for a little something different... I love this for a quick breakfast snack for guests!
Provided by kristin
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread blueberries over the bottom of the graham cracker crust.
- Mix 1/2 cup flour, white sugar, and salt together in a bowl.
- Whisk sour cream and eggs together in a separate bowl. Fold in flour mixture. Pour batter over the blueberries.
- Combine remaining 1/2 cup flour and brown sugar in a bowl. Cut in butter using a pastry cutter or 2 knives until mixture forms coarse crumbs. Scatter crumb topping over the pie.
- Bake in the preheated oven until custard and topping are golden brown, 50 to 55 minutes. Transfer to a rack and cool completely before serving.
Nutrition Facts : Calories 496.9 calories, Carbohydrate 66.2 g, Cholesterol 85.4 mg, Fat 24.5 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 11.8 g, Sodium 321 mg, Sugar 42.9 g
BLUEBERRY CUSTARD PIE
I got this recipe from a coworker who knows I enjoy both blueberries and custard. I haven't made this myself yet, but I soon will!
Provided by Michelle S.
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Place blueberries in pie crust; set aside.
- In a medium bowl, mix flour and sugar; gradually add evaporated milk, stirring until smooth.
- Whisk in eggs and vanilla until blended; pour mixture over blueberries.
- If desired, sprinkle with a dash each of cinnamon and nutmeg.
- Bake 15 minutes; reduce heat to 350 degrees.
- Bake 35 minutes longer.
- Cool completely before slicing.
Nutrition Facts : Calories 386.3, Fat 13.1, SaturatedFat 5.1, Cholesterol 105.2, Sodium 200.8, Carbohydrate 60.4, Fiber 2.1, Sugar 39.5, Protein 8.2
STRAWBERRY CUSTARD PIES
These pies were a spring special at a restaurant where I used to work. Whoever was the cook that day had to bake them first thing in the morning and again in the afternoon, as soon as strawberries were ready. -Caroline Park, Pritchard, British Columbia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 pies (8 servings each).
Number Of Ingredients 9
Steps:
- In a large saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in gelatin and lemon juice until gelatin is dissolved. Cool to room temperature. , Prepare pudding mixes according to package directions. Pour into pastry shells. Top with strawberries. Carefully spoon gelatin mixture over berries. Refrigerate until set. Garnish with whipped cream if desired.
Nutrition Facts : Calories 304 calories, Fat 9g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 202mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
MIXED BERRY PIE
Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. -Elaine Moody, Clever, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 510 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 275mg sodium, Carbohydrate 66g carbohydrate (30g sugars, Fiber 4g fiber), Protein 5g protein.
RASPBERRY-BLUEBERRY PIE
Steps:
- Whisk flour and salt in large bowl. Add butter and shortening and rub in with fingertips until pea-size pieces form. Add sour cream and 3 tablespoons ice water. Stir just until dough comes together. Gather dough into ball and divide into 2 pieces. Flatten each into disk. Wrap dough in plastic and refrigerate 2 hours. (Can be made 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before continuing.)
- Preheat oven to 375°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Roll out 1 dough disk on lightly floured surface to 12- to 13-inch round. Line prepared pie dish with dough. Roll out remaining disk on lightly floured surface to 12- to 13-inch round.
- Mix raspberries, blueberries, 1 cup sugar, tapioca, and crème de cassis in large bowl. Spoon berry mixture into crust-lined pie dish. Top with second crust, trimming excess dough. Crimp edges together. Cut 3/4-inch hole in center of top crust.
- Whisk egg and milk in small bowl to blend. Brush some of mixture over crust. Sprinkle with raw sugar. Bake pie 15 minutes; reduce heat to 350°F. Continue baking until crust browns and juices bubble thickly (cover crust with foil after 30 minutes to prevent overbrowning), about 1 hour.
- Cool about 2 hours. (Pie can be made 6 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve warm or at room temperature with ice cream.
- *Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.
RED CURRANT AND RASPBERRY PIE
The bold, tart taste of red currants is an intriguing addition to more familiar raspberries in this pie bursting with the flavors of summer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 ten-inch pie
Number Of Ingredients 12
Steps:
- On a lightly floured work surface, roll out half the dough into a 1/8-inch-thick circle about 12 inches in diameter. Drape dough over a 10-inch pie plate; transfer to refrigerator to chill, about 30 minutes.
- Whisk together the egg and milk to make an egg wash; set aside. In a medium bowl, mix together currants, raspberries, tapioca, lemon zest and juice, and granulated sugar. Once fruit is coated, turn out mixture into pie pan. Dot top of filling with butter.
- Preheat oven to 425 degrees. Roll out remaining dough to the same size and thickness as chilled dough. Brush rim of chilled dough with egg wash; place other piece of dough on top, and trim to 1/2 inch over edge of pan. Crimp edges; place pie in freezer (about 20 minutes) or refrigerator (about 40 minutes) until firm.
- Remove from freezer. Cut a few slits in top. Brush with egg wash, and sprinkle with sanding sugar, if desired. Bake 20 minutes. Reduce heat to 350 degrees. Continue baking until juices are bubbling and crust is golden brown, about 40 minutes more. Let cool before cutting and serving.
More about "strawberry raspberry and blueberry custard pie recipes"
10 BEST STRAWBERRY RASPBERRY BLUEBERRY DESSERT RECIPES
10 BEST STRAWBERRY BLUEBERRY PIE RECIPES | YUMMLY
From yummly.com
FRESH BERRY CUSTARD PIE RECIPE - PILLSBURY.COM
From pillsbury.com
STRAWBERRY OR RASPBERRY CUSTARD TART RECIPE
From recipeland.com
50 THINGS TO MAKE WITH BERRIES : FOOD NETWORK
From foodnetwork.com
RUSTIC STRAWBERRY BLUEBERRY PIE - PURELY KATIE
From purelykatie.com
RASPBERRY-BROWN BUTTER CUSTARD PIE RECIPE | FOOD & WINE
From foodandwine.com
STRAWBERRY-RHUBARB CUSTARD PIE RECIPE - PILLSBURY.COM
From pillsbury.com
STRAWBERRY CUSTARD PIE - HISTORICAL FOOD FORTNIGHTLY CHALLENGE #24 ...
From sewhistorically.com
RASPBERRY CUSTARD PIE RECIPE - DELISH
From delish.com
1910S STRAWBERRY CUSTARD PIE RECIPE – HISTORICAL FOOD FORTNIGHTLY
From sewhistorically.com
STRAWBERRY AND BLUEBERRY CUSTARD PIE – BUTTER BAKING
From butterbaking.com
STRAWBERRY CUSTARD PIE – PARK'S BLUEBERRIES
From parksblueberries.com
STRAWBERRY, RASPBERRY AND BLUEBERRY CUSTARD PIE
From pinterest.com
STRAWBERRY CUSTARD PIE - CO-OP FOOD
From food.crs
STRAWBERRY AND BLUEBERRY CUSTARD PIE | RECIPE | BLUEBERRY CUSTARD …
From pinterest.ca
STRAWBERRY-RASPBERRY PIE - TASTES LIKE SUMMER!
From commonsensehome.com
MIXED BERRY PIE {WITH STRAWBERRY AND BLUEBERRY} - WILD WILD WHISK
From wildwildwhisk.com
STRAWBERRY BLUEBERRY PIE RECIPE - CHISEL & FORK
From chiselandfork.com
STRAWBERRY, RASPBERRY AND BLUEBERRY CUSTARD PIE
From pinterest.co.uk
14 BEST STRAWBERRY CUSTARD PIE IDEAS | STRAWBERRY RECIPES, CUSTARD …
From pinterest.ca
EASY 4-INGREDIENT RHUBARB STRAWBERRY FLAT PIE - ALLY'S KITCHEN
From allyskitchen.com
STRAWBERRY, RASPBERRY AND BLUEBERRY CUSTARD PIE
From pinterest.com
BLUEBERRY CUSTARD PIE - TABS & TIDBITS
From tabsandtidbits.com
CRUSTLESS BLUEBERRY PIE RECIPE (SO EASY!) - AVERIE COOKS
From averiecooks.com
RASPBERRY AND BLUEBERRY CUSTARD (CRèME PâTISSIèRE) TART
From traditionalhomebaking.com
RASPBERRY- BLUEBERRY PIE
From recipegirl.com
RASPBERRY CUSTARD PIE - EASY RASPBERRY PIE FROM PLATTER TALK
From plattertalk.com
BLUEBERRY CUSTARD PIE - ONE HUNDRED DOLLARS A MONTH
From onehundreddollarsamonth.com
STRAWBERRY RASPBERRY CRUMBLE - TOGETHER AS FAMILY
From togetherasfamily.com
STRAWBERRY RASPBERRY PIE RECIPE - DRISCOLL'S
From driscolls.com
STRAWBERRY AND BLUEBERRY CUSTARD PIE | RECIPE | BLUEBERRY CUSTARD …
From pinterest.com.au
BLUEBERRY CUSTARD PIE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
STRAWBERRY AND CUSTARD PIE - HILL STREET GROCER
From hillstreetgrocer.com
STRAWBERRY CUSTARD PIE WITH EASY HOMEMADE BASIL PIE CRUST FOR PI …
From lexisrose.com
STRAWBERRY & BLUEBERRY CUSTARD PIE
From georgiablueberry.com
CRUSTLESS FRESH STRAWBERRY PIE RECIPE (SO EASY!) - AVERIE COOKS
From averiecooks.com
BLUEBERRY STRAWBERRY PIE: QUICK 20 MIN PREP TIME - CHOPNOTCH
From chopnotch.com
You'll also love