Blueberry Custard Pie
Dive into the luscious simplicity of this Blueberry Custard Pie, a dessert that melts together sweet bursts of fresh blueberries with a creamy, velvety custard filling. Baked to golden perfection in a tender, flaky pie crust, this classic recipe celebrates the natural juiciness of ripe blueberries while incorporating pantry staples like sugar, milk, and eggs for a smooth custard base. Ready in just over an hour, this pie is perfect for summer gatherings, family dinners, or any time you crave a fruit-forward dessert. With hints of vanilla and a dash of optional cinnamon for garnish, this crowd-pleasing treat is as elegant as it is comforting. Serve it chilled or at room temperature for a dessert that’s as versatile as it is irresistible!
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Recipe Information
Ingredients
- 1 piece pie crust (9-inch, unbaked)
- 2 cups fresh blueberries
- 0.75 cup granulated sugar
- 3 tablespoons all-purpose flour
- 0.25 teaspoon salt
- 3 units large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 0.25 teaspoon ground cinnamon (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Gently press the unbaked pie crust into a 9-inch pie dish and crimp the edges as desired. Prick the bottom of the crust a few times with a fork to prevent bubbling during baking.
Scatter the fresh blueberries evenly over the bottom of the pie crust.
In a medium mixing bowl, whisk together the granulated sugar, flour, and salt until well combined.
In a separate bowl, lightly beat the eggs. Add in the milk and vanilla extract, whisking until smooth.
Gradually pour the wet mixture into the bowl with the dry ingredients, whisking constantly to ensure no lumps remain. This is your custard filling.
Pour the custard filling gently over the blueberries in the pie crust. Use a spoon or spatula to spread the mixture evenly if necessary.
Place the pie dish on a baking sheet to catch any potential spills, then transfer the pie to the preheated oven.
Bake for 45-50 minutes, or until the custard is set and the top is lightly golden. You can test doneness by inserting a toothpick into the custard—if it comes out clean, the pie is ready.
Remove the pie from the oven and let it cool completely to room temperature. The custard will continue to set as it cools.
Optional: Dust the top of the pie lightly with ground cinnamon for added flavor and visual appeal.
Slice and serve the pie at room temperature or chilled. Refrigerate any leftovers for up to 3 days.
Nutrition Facts
Calories |
2389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 1798 mg | 78% | |
| Total Carbohydrate | 363.1 g | 132% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 194.0 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 433 mg | 33% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 949 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
