Fresh Berry Custard Pie

[kirra]

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)