Mixed Berries & Kiwi Custard Pie Recipe

Make crust dough

In a large bowl, whisk together flour, sugar, and salt. Cut in cold cubed butter and optional shortening using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces.

Sprinkle cold water, one tablespoon at a time, over the flour-butter mixture and gently toss with a fork until dough just holds together when pressed. Do not overwork.

Gather dough into a disk, wrap in plastic, and chill in refrigerator for at least 30 minutes.

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to a 10-11 inch circle (for an 8–10 inch pie pan) and carefully transfer to an 8–10 inch tart or pie pan, pressing gently to fit. Trim and crimp edges as desired. Chill crust in pan for 10 minutes while oven finishes preheating.

Line crust with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes, remove weights and parchment, then bake an additional 8–10 minutes or until golden and fully set. Cool completely on a rack before filling.

Prepare custard base

In a medium saucepan, heat milk over medium heat until it just begins to steam and small bubbles form around the edge (do not boil). Meanwhile, in a medium bowl whisk together sugar, cornstarch, and salt. Add egg yolks and whisk until smooth and slightly thickened.

Temper the yolks by ladling about 1/3 of the hot milk into the yolk mixture while whisking constantly. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking to combine.

Return pan to medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil — about 2–4 minutes. Continue to cook and whisk for 30–60 seconds more to fully activate the cornstarch. Remove from heat.

Whisk in butter and vanilla until butter is melted and custard is smooth. Pour custard into a clean bowl and press plastic wrap directly on the surface to prevent a skin from forming. Chill in refrigerator until fully cold, at least 2 hours.

While custard chills, prepare fruit: rinse berries gently and spin dry or pat dry. Hull and halve strawberries, slice kiwi into thin rounds, and gently zest lemon if using.

When custard and crust are fully cooled, spread an even layer of chilled pastry cream into the baked crust, smoothing the top with an offset spatula to the edges.

Arrange fruit on top of the custard in an attractive pattern: e.g., a ring of strawberry halves around the edge, a ring of kiwi slices inside that, then a mixed scattering or concentric rings of blueberries, raspberries, and blackberries toward the center. Use smaller berries to fill gaps and create an even surface. Sprinkle lemon zest over the fruit for brightness if desired.

If glazing, warm apricot jam with water in a small saucepan or microwave until thin and brush lightly over the fruit with a pastry brush to add shine and a protective coat. Avoid soaking fruit; a thin even coat is sufficient.

Chill the assembled pie for at least 30 minutes to set glaze and custard. Dust the edges lightly with confectioners' sugar if desired. Keep refrigerated and serve within 2–3 days for best quality.