Berry Custard Pie
1 cup baking mix
1 tablespoon and 1-1/2 teaspoons white sugar
1/3 cup milk
1/2 teaspoon lemon zest
1-1/2 cups raspberries
1 cup fresh blackberries
1/2 cup fat free sour cream
2 egg whites
1/2 cup white sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
Combine baking mix, 1 1/2 tablespoons sugar, milk, and lemon rind. Press with floured fingers into the bottom and up the sides of a pie dish that has been sprayed with a
nonstick cooking spray. Sprinkle berries onto crust.
Combine sour cream, egg whites, 1/2 cup white sugar, flour, spices, and vanilla extract. Pour over fruit. Cover
edges of crust with foil.
Bake at 450 degrees F (230 degrees C) for 10 minutes. Turn heat down to 350 degrees F (175 degrees C), and bake
for 30 minutes, or until center is set.
Makes 1 - 9 inch pie ( 8 servings).
