Homemade triple berry custard pie is made with fresh summer blueberries, strawberries and blackberries and baked with a crumb topping.
A lot of people ask me what my favorite thing to bake is and I always answer with “pie”.
Something about a homemade buttery and flaky crust with fresh fruit and crumb topping, baked until golden perfection just makes my heart so happy.
This homemade pie has fresh berries that are tossed in browned butter, ginger, cinnamon and lemon zest then covered with a sweet and creamy custard filling and topped with a buttery crumb topping.
It’s probably one of my favorite pies I’ve ever made (or ate) to date. Maybeeee a tad bit better than my chocolate coconut cream pie but I don’t want to pick favorites here ;).
There are 4 components to this triple berry custard pie recipe:
- The crust: buttery and flaky, I always try to encourage people to try making their own pie crust. It takes minutes to make and only requires a few simple ingredients!
- Fresh summer berries: blueberries, strawberries and blackberries get tossed with some sugar, brown butter, ground ginger, cinnamon and lemon zest. They’re tart, sweet and I love the different textures in the berries.
- Custard Filling: sweet and creamy, it’s made with sour cream and heavy cream. It goes beautifully with the tart berries without weighing down the pie.
- Crumble Topping: the perfect ratio of butter, brown sugar, flour and cinnamon browned until crispy and golden.
I always try to encourage people to make their own pie crusts because it really makes a difference in the pie and it’s really not hard at all to make!
Just like my homemade caramel sauce, you’ll never go back to store-bought once you make it yourself!
For a homemade pie crust recipe try Sally’s Baking Addiction flaky pie crust recipe.
(Of course if you’re in a pinch and don’t have time to make homemade pie crust, store bought is fine!)
The custard filling for this summer berry pie is light, sweet and creamy.
It’s easy to make and you don’t have to cook it on the stove before using. Simply mix the ingredients together and pour it over the mixed berries.
Lastly, the crumb topping gives this berry pie a nice buttery crunch with a hint of cinnamon sugar.
It’s made with flour, brown sugar, cinnamon and butter…yes more butter!!!
You definitely want your butter to be as cold as possible or else it will spread in the oven and instead of nice crumble topping you’ll have just a giant mess (been there, done that!).
I like to serve this triple berry custard pie with a scoop of vanilla ice cream or fresh whipped cream, but it’s also delicious on its own.
It’s my favorite pie of the summer season because the berries are always in season and fresh. You can serve it warm, room temperature or chilled making it great for any season.
For some delicious summer recipes that will go great with this summer dessert try:
Triple Berry Custard Pie with Crumb Topping
Ingredients
Triple Berry Pie
- 1 9" Pie Crust homemade or store bought, see recipe notes
- ¼ cup Butter
- 1 pint Blueberries rinsed
- 6 oz Blackberries rinsed
- 1 lb Strawberries rinsed, ends cut off and quartered
- 1 tsp Cinnamon
- ½ tsp Ginger
- Pinch of Salt
- 1 tsp Lemon Zest
- 1 tbsp Corn Starch
Custard Filling
- ¼ cup Heavy Cream
- 1 cup Sugar
- ½ cup Flour
- 1/3 cup Sour Cream
- 1 tsp Vanilla Extract
- 2 Eggs
- Pinch of Salt
Crumb Topping
- 2/3 cup Flour
- ½ cup Brown Sugar
- ½ tsp Cinnamon
- 1/4 cup Butter cold and cut in small cubes
Instructions
Triple Berry Pie:
- Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil. Set aside.
- Roll out your pie crust and place it in a 9” pie plate. Roll up the edges and make a crimped style crust by using your fingers to push indents in about every ½”. Set aside.
- In a small saucepan heat butter until it starts to foam. Continue cooking until you see brown specks and smell a nutty aroma. Remove and set aside.
- In a large bowl place your blueberries, blackberries and strawberries. Toss with cinnamon, ginger, salt, lemon zest and corn starch. Add browned butter and stir to combine. Pour berries into your prepared pie plate and evenly spread them around.
Custard Filling:
- In a medium bowl whisk together all of the custard ingredients.
- Pour it evenly over the berries
Crumb Topping:
- Stir together flour, sugar, and cinnamon.
- Add butter and using a pastry cutter or your hands, incorporate the butter until evenly combined and it resembles small pea-sized crumbs.
- Spread evenly on top of the berries/custard mixture. Place pie on the foil lined baking sheet and bake 25-30 minutes or until top is browned and inside is bubbly.
- Place on a cooling rack and cool to room temperature. Then, refrigerate for 2 hours or overnight, until the custard has set. Serve with whipped cream or vanilla ice cream if desired.
This tasted delicious, but the consistency was all wrong! I followed the recipe exactly and it came out really really soupy. I am not much of a baker so I’m not sure where I went wrong. Any thoughts on what might have happened? Don’t worry, we still ate it and LOVE it.
Hi Melissa! Oh no, I’m sorry to hear that! I’m glad you still liked it though :). Did you let the pie cool in the refrigerator before serving by chance?
No, I didn’t see that I was supposed to in the recipe. I guess I should have figured that one out! Oops. As I said, I am a very novice baker.
That was my fault, I should have put that in the recipe, I will be updating that now :). Thank you for catching that!
How delicious, Alyssa! This is the kind of dessert that works so well 🙂 I love the crumb topping!
Thank you Alexandra! Crumb topping is my favorite 🙂