I would be remiss if I didn’t share my very very very favorite pie recipe that I have been making the last few weeks. Berry Custard.
It’s a pie my mom and mammy and aunt made when we were kids and it’s not just my favorite pie but that of most of our family. So I assume it is an old Pennsylvania German recipe.
The twins and I can actually eat a whole pie ourselves at one sitting, ok, truth be told, my mom and I could probably eat a whole one ourselves. And luckily, Brian does not like the consistency of it, or the fact that berries have seeds, so there’s more for us.
The best part is you can use your favorite berries in season. We’ve tried strawberries, blueberries, black raspberries, red raspberries and black berries, with our favorite being the raspberries. And it’s so simple that you can whip it up in 3 minutes, if you don’t include the time to make the crust (I timed myself this morning.
2 cups Milk
1/ 2 cup White Sugar
2 heaping Tbsp. Corn Starch
1 Tsp. Vanilla Extract
1 1/ 4 cup Berries
9 inch pie crust
Mix all ingredients (except berries) in a medium bowl and wisk. I generally stir the sugar and cornstarch together first so the cornstarch blends in more easily.
Stir in the berries.
Pour into the pie crust.
Add a few extra berries if the top of the pie is not covered with one layer of berries.
Bake at 400 for 15 minutes and 350 for 45 minutes to an hour.
(this is the only part of the pie that is ‘difficult’, it has to bake a long time and it is usually at least an hour.)
The pie is done when the top is a little firm and very slightly brown. Insert a knife in the center to test the firmness.
These are the black raspberries that we used in this pie. We find and pick them wild in July here in Pennsylvania. Unfortunately they aren’t a fruit that is generally found in stores. But red raspberries can be found seasonally in many grocery/produce stores and are my personal favorite in this pie.