Try this delightful summer dessert.
Ingredients:
- 1 Pillsbury Refrigerated Pie Crust
- 1/4 cup flour (plus some for dusting)
- 1 ½ cups sugar
- 2 cups fresh blueberries (or raspberries, or other berry of your choice)
- 2 medium eggs, slightly beaten
- ½ can evaporated milk (6 ounces)
- ½ teaspoon vanilla extract
Ingredients for Topping:
- 1/3 cup flour
- ½ cup sugar
- cup butter (1/2 stick, softened)
- ¼ teaspoon vanilla extract
Instructions:
- Prepare Crust:
Preheat oven to 350F. Unroll pie crust. Sprinkle both sides of crust with flour. Place in a 9‐inch glass pie plate. Set aside. - Prepare Topping:
Mix the flour with sugar. Cut in the butter and vanilla extract until the topping resembles coarse crumbs. Set aside. - Prepare Filling:
In a medium mixing bowl, combine ¼ cup of flour and 1 ½ cup of sugar. Use enough of the flour/sugar mixture (about ¼ cup or less) to toss and coat the fruit. - Spread the coated berries in the bottom of the pie crust.
- In another bowl, mix eggs, milk and vanilla. Add the flour/sugar mixture to the eggs and milk. Pour liquid carefully over the berries.
- Sprinkle the topping crumb mixture equally over the berry filling.
- Bake pie for about 1 hour or until golden brown. Cool at least 2 hours before serving.
Refrigerate any leftovers.
Makes 1 pie.