I’ve perfected a Blueberries And Cream Pie approach that uses fresh or frozen unthawed berries in a custard with a little-known trick to make the filling set perfectly.

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I still get a thrill when I cut into a Homemade Blueberry Custard Pie; fresh blueberries nestled in silky custard, it sounds simple but it sneaks up on you. I like using an unbaked pie crust (store bought or homemade) and fresh or frozen blueberries, unthawed because that little pop of fruit keeps the custard from getting boring.

Ive played around with Blueberry Pie Variations and read every Berry Custard Pie Recipe I could find, but this one tricks everyone into thinking you spent all day. It’s not perfect, it has flaws, and thats why I love it.

Ingredients

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Blueberries: high in fiber and antioxidants, sweet with a hint of tartness, low calories.
Eggs: great protein source, help set custard, add richness and its velvety texture.
Granulated sugar: provides sweetness and structure, increases carbs and calorie count.
Cornstarch: thickener that gives custard body, adds little flavor or calories.
Cream or milk: adds fat and creaminess, boosts calories but smooth mouthfeel.
Lemon zest: bright citrus zing, tiny vitamin C, cuts sweetness with fresh tartness.
Butter: optional finishing richness, gives silky top, adds saturated fat and flavor.

Ingredient Quantities

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

3 cups fresh or frozen blueberries unthawed

3 large eggs

3/4 cup granulated sugar

2 tbsp cornstarch

1 cup heavy cream or whole milk

1 teaspoon vanilla extract

1 teaspoon lemon zest (about 1 small lemon)

1/4 teaspoon salt

2 tablespoons unsalted butter, chilled and cut into small pieces (optional)

1 tablespoon coarse sugar for sprinkling, optional

How to Make this

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1. Preheat oven to 375°F (190°C). Fit the unbaked 9-inch pie crust into the pan, trim and crimp edges, then dock the bottom a few times with a fork; line with parchment and pie weights or dried beans. Blind-bake 10 to 12 minutes until just set, remove weights and parchment, and lower oven to 350°F (175°C).

2. While crust bakes, toss 3 cups blueberries (fresh or frozen, do not thaw if using frozen) with 1 tablespoon of the cornstarch and a little of the granulated sugar (about 1 tablespoon) so they dont bleed as much and stay more intact.

3. In a medium bowl whisk together 3 large eggs, 3/4 cup granulated sugar, the remaining 1 tablespoon cornstarch, and 1/4 teaspoon salt until smooth and a little pale.

4. Slowly whisk in 1 cup heavy cream or whole milk until combined, then stir in 1 teaspoon vanilla extract and 1 teaspoon lemon zest. Make sure there are no lumps from the cornstarch.

5. Pour about half of the custard mixture into the pre-baked crust so you have a shallow layer, this helps keep berries from all sinking to the bottom.

6. Evenly scatter the tossed blueberries over that layer, then carefully pour the remaining custard over the berries so theyre mostly covered.

7. Dot the top with the 2 tablespoons chilled unsalted butter pieces if using, and sprinkle 1 tablespoon coarse sugar over the rim and top for crunch, optional but nice.

8. Bake at 350°F (175°C) for 35 to 45 minutes until the edges are set and the center still has a slight jiggle but is not liquid. If edges brown too fast tent foil around the crust.

9. Cool the pie completely on a wire rack, then chill in the fridge at least 2 hours (overnight is better) so the custard firms up before slicing. Use a sharp hot knife for clean slices, and enjoy.

Equipment Needed

1. 9-inch pie pan (for the crust)
2. Parchment paper plus pie weights or dried beans
3. Mixing bowls (one medium for custard, one for tossing berries)
4. Whisk and rubber spatula
5. Measuring cups and spoons
6. Fork (to dock the crust) and small knife or zester (for lemon)
7. Baking sheet or rimmed pan (to catch spills)
8. Wire rack and sharp knife (for cooling and clean slices)

FAQ

Can I use frozen blueberries or do they need to be thawed first? Yes, you can use frozen berries unthawed. They will shed more liquid though, so toss them with an extra 1 tablespoon cornstarch or let them thaw briefly and drain a bit, otherwise the filling may be slightly looser until it cools and sets.

Can I swap milk for heavy cream? Yep, whole milk works fine but the custard won’t be as rich or silky. If you only have milk, the pie will still set because of the eggs and cornstarch, it just wont be as velvety.

How do I know when the custard is done? The edges should look set and the center will still have a small wobble, like jello. For a precise check, the filling should reach about 175 to 180°F. It will continue to firm up as it cools, so don’t overbake.

My crust gets soggy, how do I prevent that? Blind bake the crust for 10 to 12 minutes before adding the filling, or brush the bottom lightly with beaten egg and return to the oven 2 minutes. You can also sprinkle a thin layer of breadcrumbs or ground nuts on the crust to absorb extra moisture.

Can I make this ahead and how do I store it? You can bake it a day ahead and keep it covered in the fridge. For best texture serve within 2 days. If you need longer storage, wrap tightly and freeze for up to 1 month, thaw in the fridge before serving.

Any tips for serving or variations? Serve slightly warm or chilled with whipped cream or a scoop of vanilla ice cream. You can add a pinch of cinnamon or a splash of almond extract for different flavor, or fold a few smashed berries into the custard for extra color and texture.

Homemade Blueberry Custard Pie Recipe Substitutions and Variations

Heavy cream or whole milk: use half and half cup for cup for richer custard, or evaporated milk cup for cup if you want a thicker, less fatty result, or canned full fat coconut milk cup for cup to go dairy free (almond or oat milk work too but the pie will be a bit thinner).
Cornstarch: swap with arrowroot powder or tapioca starch, use equal amounts, or use all purpose flour at double the amount (so 2 tbsp flour for 1 tbsp cornstarch) but cook a little longer to remove the raw flour taste.
Eggs: use 3/4 cup liquid egg substitute in place of 3 large eggs, or for a vegan custard try about 3/4 cup blended silken tofu plus 1 extra tablespoon cornstarch to help set it.
Granulated sugar: swap with light brown sugar or coconut sugar cup for cup for similar sweetness, or use 2/3 cup honey or maple syrup instead but reduce other liquid by about 2 tablespoons and lower oven temp a little to avoid overbrowning; erythritol or monk fruit blends also work if you want low cal.

Pro Tips

1) Seal the crust so it wont get soggy later. After the blind bake brush a thin coat of beaten egg white and pop it back in the oven for a minute or two, or paint on a very thin layer of melted chocolate or warmed apricot jam once its cooled. That little barrier really helps.

2) Keep the berries from bleeding and falling apart. If you use frozen dont thaw them, toss right from frozen with the cornstarch and a sprinkle of sugar, or chill the berries in the freezer 10 to 15 minutes first so they are firmer. Also dont overmix when you toss them or theyll burst.

3) Make the custard silky smooth and avoid curdles. Whisk until slightly pale then strain the mix through a fine sieve to catch any cornstarch clumps, and use an instant read thermometer if you have one. Aim for about 170 to 175 F in the center or for a slight jiggle, remember carryover heat will finish it so dont overbake.

4) Chill and slice like a pro. Let the pie cool completely then refrigerate overnight if possible, and when slicing run a sharp knife under hot water, wipe it dry and cut, repeat between slices. For a pretty shiny top brush lightly with warmed apricot jam, and if you want crunch sprinkle coarse sugar on the rim and give it a quick blast with a kitchen torch or very quick broil while watching it.

Homemade Blueberry Custard Pie Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’ve perfected a Blueberries And Cream Pie approach that uses fresh or frozen unthawed berries in a custard with a little-known trick to make the filling set perfectly.

Servings

servings

Calories

316

kcal

Equipment: 1. 9-inch pie pan (for the crust)
2. Parchment paper plus pie weights or dried beans
3. Mixing bowls (one medium for custard, one for tossing berries)
4. Whisk and rubber spatula
5. Measuring cups and spoons
6. Fork (to dock the crust) and small knife or zester (for lemon)
7. Baking sheet or rimmed pan (to catch spills)
8. Wire rack and sharp knife (for cooling and clean slices)

Ingredients

1 unbaked 9-inch pie crust (store bought or homemade)
3 cups fresh or frozen blueberries unthawed
3 large eggs
3/4 cup granulated sugar
2 tbsp cornstarch
1 cup heavy cream or whole milk
1 teaspoon vanilla extract
1 teaspoon lemon zest (about 1 small lemon)
1/4 teaspoon salt
2 tablespoons unsalted butter, chilled and cut into small pieces (optional)
1 tablespoon coarse sugar for sprinkling, optional

Directions

Preheat oven to 375°F (190°C). Fit the unbaked 9-inch pie crust into the pan, trim and crimp edges, then dock the bottom a few times with a fork; line with parchment and pie weights or dried beans. Blind-bake 10 to 12 minutes until just set, remove weights and parchment, and lower oven to 350°F (175°C).
While crust bakes, toss 3 cups blueberries (fresh or frozen, do not thaw if using frozen) with 1 tablespoon of the cornstarch and a little of the granulated sugar (about 1 tablespoon) so they dont bleed as much and stay more intact.
In a medium bowl whisk together 3 large eggs, 3/4 cup granulated sugar, the remaining 1 tablespoon cornstarch, and 1/4 teaspoon salt until smooth and a little pale.
Slowly whisk in 1 cup heavy cream or whole milk until combined, then stir in 1 teaspoon vanilla extract and 1 teaspoon lemon zest. Make sure there are no lumps from the cornstarch.
Pour about half of the custard mixture into the pre-baked crust so you have a shallow layer, this helps keep berries from all sinking to the bottom.
Evenly scatter the tossed blueberries over that layer, then carefully pour the remaining custard over the berries so theyre mostly covered.
Dot the top with the 2 tablespoons chilled unsalted butter pieces if using, and sprinkle 1 tablespoon coarse sugar over the rim and top for crunch, optional but nice.
Bake at 350°F (175°C) for 35 to 45 minutes until the edges are set and the center still has a slight jiggle but is not liquid. If edges brown too fast tent foil around the crust.
Cool the pie completely on a wire rack, then chill in the fridge at least 2 hours (overnight is better) so the custard firms up before slicing. Use a sharp hot knife for clean slices, and enjoy.

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.