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Berries and Cream Pie

A stunning pie full of fresh summer berries, rich custard, and a crumb top. Doesn't get much easier or more delicious than this one!

Recipe by bakedbree

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Prep Time: 15 minutes

Total Time: 1 hour 15 minutes

Servings: 8 slices

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Ingredients

1 whole Pillsbury refrigerated pie crust
1 cup sugar
1/3 cup flour
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla
3 cups fresh berries (I used blueberries, blackberries, strawberries, and raspberries)
2 1/2 tablespoons brown sugar
2 tablespoons sugar
1/2 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
10 tablespoons flour
1/4 cup melted butter

1Preheat oven to 350 degrees. Unroll the pie crust and place in an 8 or 9-inch pie plate. Crimp the edges. Keep in the fridge while you get on with the filling.
2Mix together sugar, flour, eggs, sour cream, and vanilla until completely smooth. Set aside.
3In a small bowl, combine brown sugar, 2 tablespoons sugar, cinnamon, nutmeg, and flour. Mix with a fork, and pour in melted butter. Fork until the crumb comes together.
4Add the berries to the bottom of the pie crust. Pour over the custard filling. Sprinkle the crumb mixture over the top of the pie.
5Bake for 50 to 60 minutes, or until the pie is golden brown and set. Cool completely before slicing.