Homemade Blueberry Custard Pie
When I was management in a restaurant in Pennsylvania the head cook , who is still one of my absolute best friends, would make the best fruit custard pies you ever tasted. In the Spring the owner would bring fresh raspberries and blueberries from the farmers market and she would work her magic. I couldn’t help thinking about her when I was making this delicious Homemade Blueberry Custard Pie.
This recipe is easy to make and yields fantastic results.
Pre-Packaged Or Homemade Crust?
When making pies, what do you prefer?
The good news is- you can do either for this recipe!
You can use a pre-packaged pie crust in the recipe or go the homemade style. I always make a homemade butter pie crust for pies. I can’t help it, once you go homemade butter crust you can’t imagine making a pie without it.
Plus, a butter pie crust compliments anything you put in it.
If you don’t have an all butter crust recipe, you can find the one I use here in the Dutch Apple Pie recipe I make in the recipe card.
Fresh or Frozen Blueberries?
There is good news for this as well! Fresh or frozen blueberries can be used for this recipe.
Actually, any berry for that matter can be used. If you would rather do this with raspberries or anything else, go for it!
Just make sure you don’t thaw the frozen berries before putting them in the pie crust.
Homemade Blueberry Custard Pie Ingredients:
- 1 nine inch pie crust, unbaked
- 2 cups fresh blueberries (if using frozen blueberries,don’t thaw the berries
- 1 Tablespoon flour
- 1 cup white sugar
- 3 large eggs, slightly beaten
- 1 cup evaporated milk
- 1 Teaspoon vanilla
- dash of cinnamon
)
The Steps for Blueberry Custard Pie
Step One
We start the recipe by either making a homemade pie crust or using a pre-made pie crust. Prick the sides and bottom of the crust with a fork. Place parchment paper on the bottom of the crust and place raw rice or pie weights on the paper. Pre-bake the crust for 15 minutes at 400 degrees. Remove the parchment paper and rice and let the crust cool.
Step Two
Place the fresh blueberries in the bottom of the cooled pie crust. If you’re using frozen berries, don’t thaw the berries before you put them in the pie crust , set the pie crust filled with blueberries aside while we make the custard.
Step Three
Place the flour and sugar in a medium bowl, whisk the two together to incorporate the ingredients. Gradually add the milk to the flour mixture while whisking. Whisk the ingredients together until they are smooth. Whisk in the eggs, cinnamon and vanilla until the ingredients are well blended.
Step Four
Pour the mixture over the blueberries in the crust. Bake the pie at 425 degrees for 15 minutes, reduce the heat to 350 degrees and bake an additional 35 minutes longer. If the pie crust starts to brown more than your liking while baking, place foil around the edges of the crust. When the pie is done, remove it from the oven to a wire rack to cool completely.
Homemade Blueberry Custard Pie…fresh blueberries nestled in a creamy custard filling, it doesn’t get any better than this. Enjoy!
PIN IT FOR LATER
Homemade Blueberry Custard Pie
Ingredients
- 1 nine inch pie crust unbaked
- 2 cups fresh blueberries if using frozen berries don't thaw the berries
- 1 Tablespoon flour
- 1 cup sugar
- 1 cup evaporated milk
- 3 large eggs slightly beaten
- 1 Teaspoon vanilla
- dash of cinnamon
Instructions
- Using a fork, prick the sides and bottom of the crust, place parchment paper on the bottom of the crust, place raw rice or pie weights on the paper. Prebake your pie crust for 15 minutes at 400 degrees. Remove the parchment paper and rice, let the crust cool and proceed with the recipe.
- Place berries in the pie crust, set aside.
- Place the flour and sugar in a medium bowl, whisk together to incorporate. Gradually add the milk to the flour mixture while whisking, whisk until mixture is smooth. Whisk in the eggs, cinnamon and vanilla until well blended, pour mixture over the berries.
- Bake at 425 degrees for 15 minutes, reduce heat to 350 degrees and bake an additional 35 minutes longer. Cool completely before serving.
Notes
If you enjoyed this recipe, you may like these as well.
Old Fashioned Buttermilk Lemon Pie
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I love your recipes and print them, but I like to have a picture of the finish product but I’m not able to print the pictures. Your recipes are some of the best that I have ever seen. Just learning how to bake and will be trying your recipes. Thank you for your time, Chris Gaspard.
Chris I have switched to a new recipe format and will be adding pictures as I go to the news recipes and will get pics on the older recipes as soon as I can. Thank you so much for your kind words!
I tried the Blueberry Custard Pie. It was delicious. I used the Graham Cracker Pie crust instead.
I had extra liquid so I used apples instead of blueberry and made mini pies.
Fantastic Michey! And good to know that you can make it in a graham cracker crust too! You made apple pies too, you were baking up a storm! Thank you for taking the time to come back and tell me you made it Michey.
I’m making this tonight!
Fingers crossed that you loved it!
Trying this recipe out for a small plated lunch tomorrow and was wondering how I should store this over night. I’m worried of i refridgerate it that the crust qill get soggy! Suggestions?
I really wouldn’t worry about it getting soggy Krissie, it does need to be refrigerated because of the custard. Let me know how it went.
I made the blueberry custard pie and added a dollop of whipped cream on each piece served. It was absolutely yummy! Thank you for posting this recipe!
Wonderful Christine, thank you for taking the time to come back and tell me, you made my day!
I am making this now but it is taking a lot.longer to cook then recipe said. Sides are getting done but middle is still liquid like. I may have done something wrong.
My dads fave pie ever! He’s asked me to make it 4 times this summer!! Great recipe 😊
Thank you Ann
This recipe looks divine and I can’t wait until blueberries in NJ are in season!! I make a similar pie using fresh rhubarb- no strawberries. It is also other-worldly deeeelish!
So excited for that time of year, nothing like fresh-picked blueberries!
Yum!😋
so glad you enjoyed the blueberry custard pie!
The flavor was good and it did set up. The problem was that the holes poked in the crust for prebaking allowed the juices of the filling to leak under the crust, gluing it to the pie plate.
I have made this six times. Two at a time 12 pies. Best recipe ever. I use frozen (freezer section) blueberries far less expensive than fresh. Holes poked during the crust pre baking did cause crust stick to pan once juices leaked through. I think next time I’ll butter the pan UNDER the pre baked cooked crust to see if it prevents the finished pie from sticking to the pan
love this pie!
12 pies!! Girl you are amazing!! I agree about the frozen blueberries, I’ve always got them in the freezer. Well you have to come back and let me know how the pie crust did with your adjustment, I would love to know!
I have been admiring this recipe for weeks. I really love all your recipes, but I bake gluten and sugar free. Today I made this pie with an almond flour crust, and a monkfruit/erythritol sweetener. It came out delicious! Since your recipes are straight forward with basic ingredients , it is easy to adapt them. I look forward to making many of them in the future. Thank you for such wonderful recipes.
How do you store these? Making two two day ahead of time.
After the pies have cooled down completely, place a piece of plastic wrap over it and place it in the refrigerator.