This berry custard pie is pure comfort baking, with a tender buttery crust, a silky vanilla custard, and a generous layer of juicy mixed berries. It slices beautifully once cooled, making it perfect for family desserts, gatherings, or a sweet weekend treat.
Ingredients
- For the crust: 180 g (1 1/2 cups) flour
- For the crust: 1/2 tsp baking powder
- For the crust: 70 g (5 tbsp) butter, softened
- For the crust: Sweetener to taste
- For the crust: Pinch of salt
- For the crust: 50 g (3 tbsp) thick natural yogurt (not drinkable)
- For the custard: 2 eggs
- For the custard: 30 g (3 tbsp) flour
- For the custard: Sweetener to taste
- For the custard: 350 g (2 1/2 cups) mixed berries
- For the custard: 1 tsp cornstarch
- For the custard: 350 g (1 1/2 cups) thick natural yogurt
Instructions
- Mix the flour with baking powder, salt, and sweetener. Rub in the soft butter to crumbs, add the yogurt, and knead into a dough. Chill 20 minutes.
- Whisk the eggs, sweetener, yogurt, and flour for the custard. Toss the berries in cornstarch.
- Roll the dough 0.5-0.7 cm thick and line a baking pan. Add the berries and pour over the custard. Shake gently to level.
- Bake at 180°C (350°F) for 45-50 minutes. Cool completely before slicing.
Tips
Chill the dough well so the crust holds its shape, and use thick yogurt only, as drinkable yogurt will make the crust too soft. Toss the berries in cornstarch just before baking to keep the custard from turning watery. For another baked dessert, try Fluffy Cottage Cheese Muffins, or enjoy a Cottage Cheese Apple Pie for a different fruit filling. For custard basics, see Allrecipes.
Nutrition per 100 g: 226 kcal, protein 12.7 g, fat 12 g, carbs 21.2 g.