I get why people are scared to make pie, I really do.
They look scary, they require a crust of some sort, and there is usually crimping involved. “Crust” and “crimping” can be scary words. Almost like you have to be a certified grandma to make one. But guess what? Anyone can make a gorg pie. Even you, my friend. It is so totally simple, and how impressed will your peeps be when you show up with a Berries and Cream Pie
I love having a recipe up my sleeve that can be made with whatever you have around.
Feel like making a pie crust from scratch? Show your stuff.
Don’t feel like tearing yourself away from The Real Housewives? No need, use a Pillsbury refrigerated pie crust. It’s all about options.
Have frozen berries? Great, thaw those and use them.
Peaches look amazing at the farmers’ market? Awesome, done.
Only want to use raspberries? Perfection.
I had just gone berry picking with my family, so I had lots of fresh fruit around, and in this pie, the combination of the super sweet baby strawberries work really well with the tart blackberries. Ready to get this going?
Unroll your pie crust and lay it in the bottom of a pie plate. Fold the edges under, and crimp the edges. It doesn’t have to be perfect, or even pretty.
You can totally do this step by hand, but sometimes (okay, a lot of times) I am super lazy. Put the sugar, flour, eggs, sour cream, and vanilla in the bowl of an electric mixer. Give it a whirl until it is nice and smooth.
Put the berries into the bottom of your pie shell. Pour the creamy custard mixture over the berries.
In a small bowl, fork together brown sugar, sugar, cinnamon, nutmeg, and flour. Mix in melted butter and work it until it comes together.
Sprinkle the crumb all over the top of the pie.
Bake in a preheated 350-degree oven for 50 to 60 minutes. The top and crust will be golden brown and the filling will be set.
Let cool completely and slice. See? That wasn’t scary at all, now was it?