This is NOT a dump cake!  But it is definitely worth every bit of effort you put into it.

This pie has a tender shortbread crust.

Tender Shortbread Crust

1 cup all-purpose flour

1/3 cup white sugar

1 teaspoon baking powder

1/4 teaspoon sea salt

2 tablespoons cold butter

1 large egg, lightly beaten

2 tablespoons 2% milk

In a workable bowl, whisk together the flour,  sugar, baking powder, and salt. Cut in butter till it’s crumbly.  Combine egg and milk; stir into flour mixture with a fork.

This dough is very sticky, so oil or spray your hands, and press the dough into a 9 inch pie plate that has been sprayed. Be sure to bring the dough up the sides. It should look like this:

Next, bake the empty pie crust for 8-10 minutes or until it is set. This crust may bubble up in the center due to the baking powder. Gently deflate any bubbles with the tip of a sharp knife.

Custard Berry Filling:

3/4 cup white sugar

1/2 cup all-purpose flour

1/4 teaspoon salt

3 cups 2% milk

3 egg yolks, lightly beaten

2 tablespoons butter

1 & 1/2 teaspoons pure vanilla extract

1/2 pint heavy whipping cream

1 & 1/2 tablespoons confectioners sugar

1 pint strawberries, halved

1 cup blueberries

In a large saucepan, whisk together sugar, flour, and salt.  Add milk, stirring till smooth.  Cook and stir continually until thickened. This takes some time, so be prepared. It’s usually about 10-15 minutes stirring for me. It should be quite thick.

Ladle a small amount of the hot mixture into the egg yolks and stir.  Then add the yolks to the sauce pan and cook and stir for two more minutes.   Remove from heat, and add butter and vanilla. Allow to cool for 20 minutes.

Gently use a rubber spatula to add the cooled custard to the baked pie shell. Smooth it out, and set in the refrigerator for at least four hours.  Better overnight. Whip the cream and powdered sugar, spread over pie evenly. Arrange berries on top. I have for special occasions,  made extra whipped cream, and piped it around the edge of the pie.

sage