Reviewed: Jan. 30, 2012

Absolutely love this, quick and easy, made it twice in 2 wks! I'm an absolute novice, so I admit I used a pre-made crust and added the lemon zest to the custard mixture. I bought frozen berries: raspberry, blueberry, blackberry variety and defrosted them, drained excess liquid. Everyone loved it, served best with whipped cream topping of course!

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Reviewer:

Musser22627

Cooking Level: Beginning

Reviewed: Aug. 9, 2009

Very simple recipe that my 11 year old made. He used a graham cracker crust and that may have been some of the difference as there seemed to be something missing flavor-wise. The custard was nice but next time we may try a traditional egg custard and see what happens. Will make it again just because our family loves berries and we need new ways to use them.

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Reviewer:

TPFEISEL

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Lancaster, Ohio, USA

Reviewed: Apr. 26, 2009

Wow! I loved this pie. My husband who doesnt really like custard also enjoyed this pie. I cannot tell this is low fat at all. The crust is not my favorite but still a winner!

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Reviewer:

jessica clark

Cooking Level: Intermediate

Reviewed: Jul. 9, 2008

Like Nalova, I found the dough mix to be quite sticky. You may want to keep the cooking spray handy so you can apply to your hands as needed for easier spreading. Or maybe add a little more baking mix to the dough mixture. It was well worth the effort -- it's a hit!

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Reviewer:

JODYBUCKETS

Reviewed: Sep. 23, 2006

WOW!! I can't believe this is low fat!! I used only raspberries, and it was still awesome!!

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Reviewer:

Lizard

Reviewed: Aug. 9, 2006

I liked this better than my boys & hubby. I am a lover of creamy-type desserts. My husband is more of a purist and I think the custard detracted from his berries! Because I bake for them mostly, I probably won't keep this recipe.

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Reviewer:

imjammin

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Hemet, California, USA

Reviewed: May 25, 2006

I was pleasantly surprised by this dessert... reminiscent of a clafouti, although much lighter, of course. The dough for the crust is SUPER-sticky, but it will eventually spread and form a crust. I used blackberries, but will try this recipe with raspberries and/or peaches next time. Thanks for a 'berry' delicious dessert!

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Reviewer:

Nicolette

Reviewed: Jan. 23, 2006

This was really lovely. I used a graham cracker crust because it was easier for my toddler to help make. I also used frozen berries. The custard browned beautifully. I did add some corn starch to the berries and they set up perfectly. A few berries bubbled through to the top of the custard, giving it a lovely colorful top.

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Reviewer:

BATTLINGENTROPY

Reviewed: Aug. 8, 2005

I was looking for a recipe to use up the raspberries and blackberries I had on hand and this fit the bill perfectly. Very easy to make. I only had low-fat sour cream, doubt it made much difference in the overall taste. Next time, I may try low-fat vanilla yogurt in its place. Even my picky teenager was highly complimentary of this pie. Be patient with the crust - it is very sticky and hard to work with but will fit the pie pan with a little patience. Thanks for a great summer recipe, Lea!

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Reviewer:

BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

Reviewed: Apr. 5, 2005

i started making this pie and quickly realized that someone had put onion soup mix in our sour cream, so i substituted strawberry yogurt. since it turned out great, next time (will definately make it again) i'll probably use yogurt even if we do have sour cream. we topped the pie with whipped cream. the only problem with the recipe was the dough was very sticky and it took a long time to get spread over the pan because it stuck to my fingers even with flour. it was worth the effort because it was absolutely delicious. thanks for a great recipe!

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