I perfected a Berry Custard Pie Recipe that uses fresh or frozen unthawed blueberries in a simple custard filling, and I’m sharing the unexpected trick that makes this pie stand out.

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I grew up thinking pies were either fruit or custard, then I made a pie that kind of breaks the rules: fresh blueberries nestled in a creamy custard, baked in an unbaked pie crust until the top jiggles just right. I won’t promise perfection every time, because sometimes it shrinks or cracks but the flavor keeps you guessing.

I’ve tried Blueberry Pie Variations and even a Blueberries And Cream Pie, but this one sits in the middle, somewhere stubborn and smart. If you like surprises, and you have fresh or frozen unthawed blueberries, you should give it a shot.

Ingredients

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Blueberries: Rich in antioxidants and fiber, sweet-tart pop, they stain but taste amazing
Eggs: Give structure and protein, make filling creamy when baked, trust me
Sugar: Adds sweet balance, can mask blueberry tartness, not very nutritious though
Cornstarch: Thickens the custard, helps set filling without changing flavor much
Milk: Light dairy, provides calcium and mild creaminess, it’s healthier than nothing
Heavy cream: Adds luxurious richness and fat, makes texture smooth and indulgent
Lemon: Bright acidity from juice and zest, lifts sweetness and keeps it fresh
Butter: Small pats melt into filling, adds silkiness and buttery mouthfeel, yum

Ingredient Quantities

1 (9-inch) unbaked pie crust, homemade or store bought

4 cups fresh or frozen unthawed blueberries

3 large eggs

3/4 cup granulated sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1 cup whole milk

1 cup heavy cream

1 teaspoon vanilla extract

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

2 tablespoons unsalted butter

How to Make this

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1. Preheat oven to 375°F. Fit the 9 inch pie crust into the pan, crimp the edges and chill 10 minutes so it wont shrink. Prick the bottom with a fork, line with foil and pie weights (or dried beans) and blind bake 12 to 15 minutes until the edges are set and lightly golden. Remove foil and weights, brush the bottom with about 1 tablespoon melted butter, return to the oven 2 to 3 minutes, then let cool while you make the filling.

2. In a bowl toss the 4 cups blueberries with the 1 tablespoon lemon juice, the 1 teaspoon lemon zest, 1 tablespoon cornstarch and reserve about 1 tablespoon of the 3/4 cup sugar to toss with them too. If using frozen berries dont thaw them, toss frozen so they dont turn mushy.

3. In a separate bowl whisk together 3 large eggs, the remaining sugar (about 3/4 cup minus the tablespoon you reserved), 1 tablespoon cornstarch and 1/4 teaspoon salt until smooth and a little frothy.

4. Heat 1 cup whole milk and 1 cup heavy cream in a saucepan over medium heat just until steaming and small bubbles form at the edges, dont let it boil. Slowly pour about 1/2 cup of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs, then whisk in the rest of the hot milk and cream. Stir in 1 teaspoon vanilla extract.

5. Spread the tossed blueberries evenly in the prebaked crust so they make a flat bed.

6. Pour the tempered custard over the blueberries all at once, the berries will float a bit but that is ok. Dot the top with the remaining 1 tablespoon of butter cut into small pieces.

7. Reduce oven to 350°F and bake the pie for 35 to 45 minutes until the edges are set and the center still has a slight jiggle but is not liquid. Oven times vary so start checking at 30 minutes.

8. Let the pie cool to room temperature on a rack, then chill at least 2 hours so the custard firms up. Run a knife around the edge before slicing, and for clean slices dip your knife in hot water and wipe between cuts.

Equipment Needed

1. 9 inch pie pan, metal or glass
2. Mixing bowls in two sizes
3. Whisk
4. Saucepan for heating milk and cream
5. Measuring cups and spoons
6. Pastry brush and a fork for pricking the crust
7. Spatula or wooden spoon for scraping and stirring
8. Oven mitts, a cooling rack, and pie weights or dried beans

FAQ

Q: Can I use frozen blueberries straight from the freezer? A: Yes, you can. Use them unthawed if you like, but toss them with an extra tablespoon of cornstarch and a little extra sugar so they dont release too much liquid. Expect a bit more juice and bake time, but it works fine.

Q: Do I need to prebake the crust to stop it getting soggy? A: You dont have to, but I recommend it. Blind bake the crust for about 10 minutes, or at least sprinkle a tablespoon of cornstarch or breadcrumbs on the bottom to absorb juices. Brushing the parbaked crust with a lightly beaten egg white also helps seal it.

Q: How will I know when the custard is set? A: The edges should look firm and the center should have a slight jiggle, not liquid. If you use a thermometer aim for about 170 to 175 F in the center. Let it cool at room temp and it will finish setting as it chills.

Q: Can I swap the milk or cream for lower fat or non dairy? A: You can use 2 percent milk or half and half, but the pie will be less rich and silky. Dairy free milks work too but expect a different texture and flavor. For best richness stick with whole milk and heavy cream if you can.

Q: How long can I store the pie and can I freeze it? A: Keep it refrigerated and eat within about 3 days for best texture. You can freeze a baked pie up to a month, wrapped tightly. Thaw in the fridge overnight and warm gently if you want it slightly heated.

Q: Any quick tips to make it better? A: Use fresh lemon juice and zest like the recipe says, it brightens the whole pie. Dot the top with the butter before baking for a glossy finish, and dont overbake the custard or it will crack and get grainy. Let it cool slowly, that helps too.

Homemade Blueberry Custard Pie Recipe Substitutions and Variations

Blueberries: swap with equal volume of mixed berries (raspberries, blackberries, sliced strawberries) or pitted cherries. If you pick raspberries or blackberries, add about 1 extra teaspoon cornstarch cuz they release more juice, and keep an eye on bake time so they dont turn to mush.
Whole milk + heavy cream: use 2 cups half-and-half for a lighter custard, or 2 cups full-fat canned coconut milk for a dairy-free version. Coconut will give a mild coconut flavor, so you might cut sugar by a tablespoon or two if you want it less sweet.
Cornstarch: substitute arrowroot powder 1:1 for a clear, glossy filling, or use all-purpose flour at about 2 tablespoons flour for each 1 tablespoon cornstarch (flour makes the filling a bit more opaque and may need a little longer to thicken).
Eggs: for an egg-free set try 3/4 cup silken tofu, blended smooth, plus 2 to 3 tablespoons cornstarch to help it firm up, or use a commercial egg replacer measured to replace 3 eggs per the package directions. Texture will be slightly more pudding-like, but still tasty.

Pro Tips

1) To keep the crust from getting soggy, brush a thin layer of beaten egg white onto the baked shell and bake it a minute or two more so it sets into a seal, that really helps stop juices soaking in.

2) If you use frozen berries dont thaw them. Toss them while still icy with the cornstarch and sugar so they release less juice and hold their shape, and spread them evenly so one spot doesnt get loaded with syrup.

3) For an ultra smooth custard, temper the eggs slowly and then strain the mixed custard through a fine mesh sieve before pouring. That gets rid of any tiny cooked bits or foam and makes the surface glossy.

4) Watch the bake not the clock. Look for a slight jiggle in the center, and if the crust edges brown too fast loosely tent foil and move the pie lower in the oven; cool it gradually then chill well for the cleanest slices.

Homemade Blueberry Custard Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I perfected a Berry Custard Pie Recipe that uses fresh or frozen unthawed blueberries in a simple custard filling, and I'm sharing the unexpected trick that makes this pie stand out.

Servings

servings

Calories

422

kcal

Equipment: 1. 9 inch pie pan, metal or glass
2. Mixing bowls in two sizes
3. Whisk
4. Saucepan for heating milk and cream
5. Measuring cups and spoons
6. Pastry brush and a fork for pricking the crust
7. Spatula or wooden spoon for scraping and stirring
8. Oven mitts, a cooling rack, and pie weights or dried beans

Ingredients

1 (9-inch) unbaked pie crust, homemade or store bought
4 cups fresh or frozen unthawed blueberries
3 large eggs
3/4 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup whole milk
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons unsalted butter

Directions

Preheat oven to 375°F. Fit the 9 inch pie crust into the pan, crimp the edges and chill 10 minutes so it wont shrink. Prick the bottom with a fork, line with foil and pie weights (or dried beans) and blind bake 12 to 15 minutes until the edges are set and lightly golden. Remove foil and weights, brush the bottom with about 1 tablespoon melted butter, return to the oven 2 to 3 minutes, then let cool while you make the filling.
In a bowl toss the 4 cups blueberries with the 1 tablespoon lemon juice, the 1 teaspoon lemon zest, 1 tablespoon cornstarch and reserve about 1 tablespoon of the 3/4 cup sugar to toss with them too. If using frozen berries dont thaw them, toss frozen so they dont turn mushy.
In a separate bowl whisk together 3 large eggs, the remaining sugar (about 3/4 cup minus the tablespoon you reserved), 1 tablespoon cornstarch and 1/4 teaspoon salt until smooth and a little frothy.
Heat 1 cup whole milk and 1 cup heavy cream in a saucepan over medium heat just until steaming and small bubbles form at the edges, dont let it boil. Slowly pour about 1/2 cup of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs, then whisk in the rest of the hot milk and cream. Stir in 1 teaspoon vanilla extract.
Spread the tossed blueberries evenly in the prebaked crust so they make a flat bed.
Pour the tempered custard over the blueberries all at once, the berries will float a bit but that is ok. Dot the top with the remaining 1 tablespoon of butter cut into small pieces.
Reduce oven to 350°F and bake the pie for 35 to 45 minutes until the edges are set and the center still has a slight jiggle but is not liquid. Oven times vary so start checking at 30 minutes.
Let the pie cool to room temperature on a rack, then chill at least 2 hours so the custard firms up. Run a knife around the edge before slicing, and for clean slices dip your knife in hot water and wipe between cuts.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.