A sweet, tart treat with a smooth, creamy center and a nice crunch finish.
¼ cup coconut sugar
3 tablespoons all-purpose flour
8 ounces mascarpone
1 cup California Giant Berries blackberries
1 cup California Giant Berries blueberries
zest and juice of ½ orange
1 store-bought pie crust (for an 8”, 9” or 10” inch pie pan)
Follow the instructions on the package to cook the pie crust before baking off the custard filled pie (the pie crust needs to bake for about 10 minutes).
While that bakes, prepare the filling. In a mixing bowl, mix together the sugar and flour. Add in the egg and combine. Stir in th mascarpone with a fork and combine until smooth, with no clumps in the batter. Slowly fold in the berries with a spatula, careful not to break the skin of the berries.
Once the pie crust has cooked and cooled, preheat the oven to 350F and pour the custard mixture into the pie. Spread evenly. Bake for 25-35 minutes, or until the top of the custard is puffy and the center is cooked through (use a knife to pierce and when it comes out clean, it is ready). Let cool. Cut the pie into pieces and enjoy!