2 Reviews

This was very very good. I changed one thing... I put on a top pastry crust rather than the crumble crust. Worked great. Easy to do, and with fresh raspberries that I used it still tasted fresh after baking. Also tried with fresh Saskatoon berries. My mom left here with the recipe. She really liked it. Used with shake-a-pie-crust for super flaky crust.

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Trish Za Dish August 09, 2010

What a simple, wonderful recipe! I did change things a bit though. I always make my own pie crust and I had some leftover from a quiche I made earlier this week so I made mini pies in my muffin tins. I took the pie crust and rolled it out, cut circles and then formed little pie crusts into 9 muffin tin holes. I should have halved the recipe because I did have some filling left over, but they came out AMAZING! I made them with red & black rasberries. I followed the recipe to the tee, but just for "mini pies". The cream filling is sooooo good! I cooked them for about 35 minutes and they are perfect! They're very, very yummy. I will make this recipe again, and will probably stick to the little pies. Thanks for the great recipe!

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Sarah in New York February 05, 2009
Berry Cream Pie