We haven’t posted in a long, long time, so today I just wanted to share a recipe with you guys! This is the Mixed Berry Custard Pie from The Washington Post and I’ve make it probably three times now. I don’t often get my recipes from newspapers these days, but I happened upon this one in a search and I love how simple it is compared to some other desserts. Plus, it’s fun putting the berries on the bottom and having them float to the top during baking so there’s a hidden custard layer ;).
In this recipe, you don’t need to prepare anything ahead, unless you want to make a pie crust from scratch. You only need a bottom crust, too. I don’t even think you need to defrost the berries if you use frozen – just add a little time or temperature.
This is easy to change up however you feel like, too. This time, I made half my berries into a compote with a little muddled basil in there. I also put some raspberry extract in the custard. Lemon or orange zest would be a good addition too!
Tip: Make the custard by first whisking the sugar and flour, adding the eggs & vanilla, and lastly the milk. If you add the flour last the way the recipe asks, you’ll get tons of tiny clumps unless you sift it in. I think it’s a lot easier to just reverse the order.