Carefully unroll your premade pie crust and shape it to a 9 or 10 inch pie pan. Set aside.
In the bowl of stand mixer, combine the sugar, butter, flour, eggs and vanilla bean paste. Mix until combined - scraping the side often.
In the bottom of the pie crust, spread out the fruit in an even layer. Pour the custard mixture over the berries and spread to the edges, concealing the fruit.
Bake in the preheated oven for 40-50 minutes or until the crust is golden brown and the center of the pie has a slight jiggle to it.
Allow the pie to cool to room temperature. Then place the pie in the fridge until ready to serve, at least 2 hours to set the custard.
When ready to serve, dust with a sprinkling of powdered sugar.
Notes
Storage: Pie can be stored covered in the fridge for up to 3 days.