Blueberry Custard Pie That Will Steal Your Heart

A delightful Blueberry Custard Pie made with fresh or frozen blueberries, a flaky crust, and a silky custard filling, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Cooling Time 2

Total Time 3 5

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pie Crust

1 unbaked Pie Crust homemade is best for flavor

For the Custard Filling

2 cups Fresh Blueberries or frozen blueberries
3 Eggs
3/4 cup Granulated Sugar
1 1/2 cups Heavy Cream or half-and-half for lighter version
1 teaspoon Vanilla Extract
1 pinch Salt
2 tablespoons All-Purpose Flour a hint of lemon zest can brighten the taste

Equipment

9-inch pie dish
Mixing Bowl
Whisk
Fork

Method

Step-by-Step Instructions for Blueberry Custard Pie

Preheat your oven to 375°F (190°C). Fit your unbaked pie crust into a 9-inch pie dish and prick the bottom with a fork.
Distribute 2 cups of fresh blueberries evenly over the bottom of the crust.
Whisk together 3 eggs and 3/4 cup of granulated sugar in a large mixing bowl until smooth.
Gradually pour in 1 1/2 cups of heavy cream, then add 1 teaspoon of vanilla extract, a pinch of salt, and 2 tablespoons of all-purpose flour. Mix until smooth.
Pour the custard mixture over the blueberries in the crust, ensuring an even cover.
Bake for 40-45 minutes until edges are set and center has a slight jiggle.
Allow the pie to cool completely at room temperature for about 1-2 hours, then refrigerate for at least 2 hours before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Best enjoyed cold or at room temperature. Consider sprinkling sugar on top before baking for a caramelized finish.

Tried this recipe?

Let us know how it was!