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Blueberry Custard Pie

Homemade Blueberry Custard Pie

Servings 8


  • 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


  • 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.


If the crust starts to brown more than your liking while baking, place foil around the crust.