This old fashioned Berry Custard Pie is bright, creamy, and the perfect mix of fruity and cozy — with a buttery crumble top that makes it feel just a little more special than your average berry dessert. It’s easy to make, always gets compliments, and is one of those pies that just disappears at any gathering.
If you enjoy this recipe, also try my Strawberry Tiramisu, my Slow Cooker Berry Cobbler or my Berry Icebox Cake!
An oldie, but definitely a goodie!
I started making this pie when I wanted something a little more exciting than plain berry pie — but still simple and unfussy (it really is so incredibly easy). The sour cream custard filling came from an old family recipe card, and it turns out to be the secret to keeping things creamy without feeling heavy.
The filling sets up gently around the berries while the oat crumble on top gets golden and crisp. It’s been my go-to summer pie for years now, and I’ve taken it to more potlucks and barbecues than I can count.
How I serve it? I love this pie slightly warm or fully chilled, with a dollop of whipped cream. It works with almost any mix of berries — I often go with raspberries and blueberries, but strawberries (cut up!) are lovely too.
About the ingredients
Strawberries are a bit juicier than other berries, so if you use them, give them a quick pat dry and maybe lean toward the full cup of sugar to balance them out.
The sour cream custard is what makes this pie shine. You can use vanilla or almond extract depending on the vibe you’re going for — both work beautifully. The crumble topping comes together in one bowl, no fuss. You can leave out the oats if you don’t have them — or double them if you love a little extra texture. Not a fan of pie crust from scratch? Store-bought totally works here. It bakes up just as beautifully!
Printable recipe
Sour Cream Berry Pie
Ingredients
For the pie
- 1 9-inch pie crust (store-bought or homemade)
- 3 cups berries (one kind, or a mix – I often mix blueberries and raspberries! Strawberries need to be cut up and are a little juicier, just FYI)
- 1 teaspoon lemon juice
Topping
- ½ cup light brown sugar
- ½ cup all-purpose flour
- 2 tablespoons quick oats
- ¼ cup cold butter
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
Cream custard
- 2 large eggs
- ½ cup full-fat sour cream
- ½ teaspoon vanilla or almond extract
- ¾ – 1 cup granulated sugar (adjust amount according to personal preference and berries used)
- ⅓ cup all-purpose flour
- ⅛ teaspoon salt
Instructions
- Prep: Preheat oven to 350°F. If using homemade crust, place in greased 9-inch pie plate.1 9-inch pie crust
- Combine all topping ingredients until crumbly. Cover and refrigerate until ready to use.½ cup light brown sugar, ½ cup all-purpose flour, 2 tablespoons quick oats, ¼ cup cold butter, ¼ teaspoon ground cinnamon, ⅛ teaspoon salt
- Combine berries and lemon juice, place in unbaked pie crust; set aside.3 cups berries, 1 teaspoon lemon juice
- In a large bowl, beat eggs, sour cream and extract together on low speed. Slowly beat in sugar, flour and salt until smooth. Tap bowl on counter a few times to release large air bubbles, then evenly pour the custard over the berries.2 large eggs, ½ cup full-fat sour cream, ½ teaspoon vanilla or almond extract, ¾ – 1 cup granulated sugar, ⅓ cup all-purpose flour, ⅛ teaspoon salt
- Sprinkle chilled topping over pie and bake at 350°F for 50 to 55 minutes. Cover edges with a pie shield, and top with foil if needed after ~40 minutes.
- Cool on a wire rack before slicing to serve.
Questions I always get when I share this recipe
Can I use frozen berries?
You can — but keep in mind they release more moisture than fresh, which can make the filling a little softer and the crust a bit soggy if you’re not careful. If you do use frozen berries, don’t thaw them first, and try tossing them with a tablespoon of flour before adding to the crust. Still, for best results (and a firmer set), I recommend using fresh.
Does it need to chill before serving?
It’s delicious either way. Warm, the custard will be soft and creamy. Cooled, it slices more cleanly and has that dreamy cheesecake-meets-fruit-pie texture.
Can I skip the oats in the topping?
Sure! Just replace them with a bit more flour, or double the oats if you love the texture. It’s a flexible topping.
What kind of crust works best?
A basic pie crust works great — homemade or store-bought. If you’re feeling fancy, a shortbread or graham cracker crust would be lovely too.
Can I make it ahead?
Yes! This pie holds up beautifully in the fridge for up to 3 days. Just keep it loosely covered.
Let me know if you bake it!
If this pie makes it to your table, I’d love to hear what you think. Leave a comment below — and pin it now so you have it ready the next time berries are calling your name!
Kelly Barton says
This pie looked gorgeous and was so easy to put together with a store-bought crust. My family devoured it in one day! I stuck with fresh raspberries and blueberries, and it was perfect.