Berry Vanilla Cream Pie With Shortbread Crust

Berry Vanilla Cream Pie With Shortbread Crust

This dessert looks so pretty and is worth the effort.  I like to use a deep pie plate for this recipe.



1 1/4 Cups Unbleached Flour

5 Tablespoons Sugar

1/2 Cup Softened Butter

1 Teaspoon Kosher Salt

Preheat you oven to 325ºF.  In a large size bowl combine the flour, salt and sugar.  With a pastry blender cut in the butter until the mixture resembles crumbs.  Form the dough into a ball.  Place in an ungreased pie dish.  Put in the oven for 15 minutes. Remove from the oven and set aside. 

Vanilla Cream Pie Filling:

5 Egg Yolks

3/4 Cup Sugar

3 Tablespoons Cornstarch

2 1/2 Cups Half & Half

1 1/2 Tablespoons Butter

1 1/2 Teaspoons Vanilla Extract

1/2 Cup Fresh Blackberries

1/2 Cup Fresh Blueberries

To make the filling: In a large saucepan combine the sugar and cornstarch.  Gradually stir in the half & half.  Cook and stir over a medium high heat until the mixture is thickened and bubbly.  Reduce the heat and cook for another 2 minutes.  Stir occasionally.  Remove from the heat.  In a medium size bowl slightly beat the egg yolks with a fork.  Gradually stir 1 cup of the hot filling into the egg yolks.  Add the egg yolk mixture to the saucepan.  Bring to a gentle boil. Stir constantly. Reduce the heat to low and cook for another 2 minutes.  Stir constantly.  Remove from the heat.  Stir in the butter and vanilla. Stir until the butter melts.  Pour into the pie plate. Arrange the blackberries and blueberries on top.  Place into the oven and bake at 325º F for 30 minutes.  Remove from the oven and cool for 1 hour.  Place in the refrigerator for at least 3 hours before serving.  Serves 8



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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