by kirra » Thu Oct 20, 2011 8:07 pm
Fresh Berry Custard Pie
Lisa Arnold West Tawakoni, Texas: State Fair Pie Competition 2010
Ingredients:
Crust:
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
All-purpose flour
Filling:
1/2 cup all-purpose flour
3 cups sugar
4 cups fresh berries, such as blueberries or raspberries
4 eggs, slightly beaten
1 can (12 oz) evaporated milk
1 teaspoon vanilla
Topping:
2/3 cup all-purpose flour
1 cup sugar
1/2 cup butter
1/2 teaspoon vanilla
Preparation:
Heat oven to 350°F. Unroll pie crusts. Sprinkle both sides of crusts with flour. Place 1 crust in each of two 9-inch glass pie plates.
Combine 1/2 cup flour, 3 cups sugar and the berries; toss to coat berries. Divide equally between pie crusts. Mix eggs, milk and 1 teaspoon vanilla; pour equal parts over fruit.
For topping, mix 2/3 cup flour with 1 cup sugar. Cut in butter and 1/2 teaspoon vanilla until topping looks like coarse crumbs. Sprinkle crumb mixture equally over berry fillings. Bake about 1 hour or until golden brown. Cool at least 2 hours before serving. Cover and refrigerate any remaining pie. Makes: 16 servings (2 pies, 8 servings each)
[b][size=150]Fresh Berry Custard Pie [/size][/b]
Lisa Arnold West Tawakoni, Texas: State Fair Pie Competition 2010
[b]Ingredients:
Crust:[/b]
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
All-purpose flour
[b]Filling:[/b]
1/2 cup all-purpose flour
3 cups sugar
4 cups fresh berries, such as blueberries or raspberries
4 eggs, slightly beaten
1 can (12 oz) evaporated milk
1 teaspoon vanilla
[b]Topping:[/b]
2/3 cup all-purpose flour
1 cup sugar
1/2 cup butter
1/2 teaspoon vanilla
[b]Preparation:
[/b]
Heat oven to 350°F. Unroll pie crusts. Sprinkle both sides of crusts with flour. Place 1 crust in each of two 9-inch glass pie plates.
Combine 1/2 cup flour, 3 cups sugar and the berries; toss to coat berries. Divide equally between pie crusts. Mix eggs, milk and 1 teaspoon vanilla; pour equal parts over fruit.
For topping, mix 2/3 cup flour with 1 cup sugar. Cut in butter and 1/2 teaspoon vanilla until topping looks like coarse crumbs. Sprinkle crumb mixture equally over berry fillings. Bake about 1 hour or until golden brown. Cool at least 2 hours before serving. Cover and refrigerate any remaining pie. Makes: 16 servings (2 pies, 8 servings each)