Dewberry Custard Pie

Recipe from

Oxmoor House


4 cups fresh dewberries
1 unbaked (10-inch) pastry shell
2 eggs, beaten
1 1/2 cups sugar
1/2 cup all-purpose flour
1/2 cup whipping cream
1/4 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons sugar
3 tablespoons butter or margarine


Place berries in pastry shell. Set aside.

Combine eggs, 1 1/2 cups sugar, 1/2 cup flour, and whipping cream in a medium mixing bowl; beat well. Pour mixture over berries.

Combine 1/4 cup plus 2 tablespoons flour and 1/4 cup plus 2 tablespoons sugar in a small mixing bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle mixture over filling. Bake at 325° for 1 hour and 15 minutes or until lightly browned. Cool before serving.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984