Cherry Sour Cream Pie

Whisk the eggs with sugar until pale, pour in the milk, add the starch, and cook over medium heat until thickened. Let it cool, then transfer to a piping bag.

Beat the softened butter with sugar until fluffy. Add the vegetable oil and eggs, and beat again. Gently fold half of the sifted flour into the batter, pour in half of the milk, then add the remaining flour and milk.

Pour the batter into a baking pan, pipe the custard in a lattice pattern on top, and arrange the cherries (any other berries will work as well).