Custard Pie

My Mom was a great pie maker.  She had a large repertoire of recipes, but one of my favorites was, and still is, a custard pie. She was so adept at making pies, I swear she could turn them out blind-folded!

Simple ingredients from the pantry and refrigerator make this custard pie easy to whip up almost anytime.

Top of the list in our house was peach custard made from sweet, local PA peaches, but the sweet cherry (pictured) or blueberry was right up there, too.  You can easily turn this into a coconut custard pie by adding an inch of sweetened shredded coconut in the bottom and skip the fruit. 

Fresh, frozen, or canned fruit work equally as well, just be sure to drain either of them well before using.

I enjoy a piece of custard pie, slightly warm from the oven, but my favorite way is chilled, straight from the fridge. This satisfying pie lends itself to any occasion and travels well for potlucks.

This very versatile basic custard is highly adaptable to your tastes. You can use your favorite pie crust or make things really simple and use a refrigerated or frozen crust. Mom always used the classic Crisco crust recipe which I have included here.

Cook’s Tip

When ready to fill the crust, place your pie pan onto a baking sheet then add the filling. It makes transferring the pan in and out of the oven easier and will also catch any drips or over flow when baking.

Custard Pie

Recipe by A Coalcracker in the KitchenCourse: DessertCuisine: Coal Region, Pa. DutchDifficulty: Intermediate


Cooking time




  • 1 9-inch unbaked pie shell OR Crust

  • Classic Crisco Crust
  • 1 1/3 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 cup cold Crisco® All-Vegetable Shortening

  • 3 to 6 tablespoons ice cold water

  • Filling
  • 2 cups pitted, fresh, frozen or canned fruit of your choice (diced peaches, bing or sour cherries, blueberries, mixed berries OR 1 inch layer sweetened shredded coconut))

  • 2 cups whole milk

  • 3 eggs

  • 2 Tablespoons all purpose flour

  • 1/2 cup white sugar

  • 1 teaspoon vanilla


  • Crust
  • Stir flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball.
  • Shape dough into a ball. Flatten into 1/2-inch thick disk. Wrap disk in plastic wrap. Chill 30 minutes or up to 2 days.
  • Roll dough on lightly floured surface, rolling from center outward. For 9-inch pie plate, roll into an 11 to 12 -inch circle. Transfer dough to pie plate. fold edge under and press to form a standing rim. Flute edge as desired. Chill until ready to use.
  • Fold edge under and press to form a standing rim. Flute edge as desired. Chill until ready to use.
  • Filling
  • Drain if using frozen or canned fruit. Place in the bottom of the unbaked pie shell.
  • Beat the eggs thoroughly in a mixing bowl, beat in the milk.
  • Mix the flour and sugar together in a separate small bowl.
  • Add the flour/sugar mixture to the milk/egg mixture and beat well. Stir in the vanilla.
  • Pour the mixture into the unbaked pie shell over the coconut or fruit of your choice.
  • Bake in a preheated oven at 400º for 35 to 40 minutes or until the custard is set in center. (A knife inserted in the center comes out clean.)
  • May be eaten slightly warm or chilled.


  • Use a frozen (thawed) or ready made crust to shorten preparation time.