This year for Pi Day, I have a Mixed Berry Custard Pie. I’m a sucker for anything custard, so this year I bring you a custard pie. With the weather warming up (hopefully), a berry pie will make a perfectly refreshing spring (or summer) dessert. Based on the berries I chose, this pie will also make a great red, white, and blue dessert for your 4th of July celebrations. (Just looking ahead, you know.)
Deliciousness is slightly tart fresh berries covered in a sweet and creamy custard, then topped with a buttery crumb streusel that adds a perfect crunch.
Be sure to check out my other Pi Day pies! I hope you make one for your Pi Day this year! I have Lemon Meringue Pie with all the tips and tricks to make that meringue hold up, amazing Blueberry Pie, and Mini Key Lime Pies.
- Pie dough for 1 deep dish 9-inch pie
- 1 1/2 cups granulated sugar
- 1/2 cup all-purpose flour
- 3 large eggs
- 3/4 cup vanilla yogurt
- 4 cups mixed fresh berries (I used blueberries, raspberries, and strawberries)
- 2 1/2 tablespoons butter, melted
- 1/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon cinnamon
- pinch of salt
- Preheat oven to 350 F.
- Place pie dough in a deep dish 9-inch pie plate. Crimp edges and set aside.
- Mix sugar, flour, eggs, yogurt, and vanilla until smooth. Set aside.
- Mix berries with 1/4 cup sugar. Place in prepared pie crust.
- Carefully pour custard over berries.
- In a medium bowl, combine butter, sugar, flour, cinnamon, and salt. Mix until crumbly. Sprinkle over the custard.
- Bake for 1 hour and 20 minutes or until the custard is set.
- Cool completely before serving.