Best 8 Blueberry Custard Pie Recipes

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Indulge in a delightful culinary journey with our tantalizing blueberry custard pie, a harmonious blend of sweet and tangy flavors. This classic dessert boasts a flaky, golden crust that encases a velvety smooth custard filling generously adorned with plump, juicy blueberries. Each bite offers a burst of fruity goodness, perfectly complemented by the rich, creamy custard. Whether you're a seasoned baker or just starting, our comprehensive guide will lead you through every step of creating this delectable treat. From gathering the necessary ingredients to assembling and baking the pie, we've got you covered. Along the way, you'll discover helpful tips and tricks to ensure a perfect result. So, preheat your oven, gather your ingredients, and let's embark on a delicious adventure together.

Check out the recipes below so you can choose the best recipe for yourself!

OLD-FASHIONED BLUEBERRY CUSTARD PIE



Old-Fashioned Blueberry Custard Pie image

Blueberry custard pie, a delicious summer treat.

Provided by coldlander

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

2 (9 inch) prepared pie crusts
3 eggs, slightly beaten
1 ¾ cups white sugar
4 tablespoons all-purpose flour
3 tablespoons cornstarch
2 tablespoons milk
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon salt
3 cups fresh blueberries

Steps:

  • Preheat the oven to 410 degrees F (210 degrees C). Line a pie plate with 1 pie crust.
  • Beat eggs slightly in a large bowl. Mix in sugar, flour, cornstarch, milk, nutmeg, cinnamon, and salt. Add blueberries; stir to combine. Pour blueberry mixture over the bottom crust.
  • Roll the top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
  • Bake in the preheated oven until center is set, about 50 minutes.

Nutrition Facts : Calories 483.5 calories, Carbohydrate 78.4 g, Cholesterol 70.1 mg, Fat 17.2 g, Fiber 3.2 g, Protein 6.1 g, SaturatedFat 4.4 g, Sodium 335.2 mg, Sugar 49.6 g

BLUEBERRY CUSTARD PIE



Blueberry Custard Pie image

This blueberry custard pie is one of my husband's favorite desserts. We pick our own fresh blueberries; they make the pie even better. One piece is never enough. -Sonja Jenner, Bartlesville, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 16

Pastry for single-crust pie (9 inches)
1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon ground cinnamon
3 cups fresh or frozen blueberries
1/4 cup orange juice
CUSTARD:
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1-1/4 cups whole milk
3 egg yolks
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double-thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in blueberries and orange juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Cover and set aside., For custard, in a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Cool to room temperature without stirring; set aside., In a large bowl, beat egg whites and cream of tarter on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Pour blueberry mixture into pie shell; top with custard. Spread meringue evenly over filling, sealing edges to crust. , Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Store leftovers in the refrigerator.,

Nutrition Facts : Calories 356 calories, Fat 10g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 177mg sodium, Carbohydrate 63g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.

LEMON BLUEBERRY CUSTARD PIE



Lemon Blueberry Custard Pie image

Tart and refreshing with a smooth, creamy, meringue-like consistency. Blueberries can be omitted if necessary, but it won't be nearly as good!

Provided by M. Parker

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

1 (9 inch) unbaked pie crust
1 tablespoon butter
⅔ cup white sugar
2 tablespoons all-purpose flour
3 tablespoons lemon juice
1 tablespoon grated lemon zest
2 egg yolks
1 cup milk
2 egg whites
1 ¾ cups fresh blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.)
  • In a large bowl, cream butter. Mix in sugar, flour, lemon juice and lemon zest. Beat in egg yolks, then milk.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Gently fold into the lemon mixture. Pour filling into pie crust. Scatter blueberries evenly over the top.
  • Bake in the preheated oven for approximately 50 minutes, or until filling is set. Cover the pie with foil after about 30 minutes to avoid browning. Allow to cool slightly before serving.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 35.3 g, Cholesterol 57.5 mg, Fat 10.7 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 3.6 g, Sodium 155.9 mg, Sugar 21.5 g

BLUEBERRY CUSTARD PIE



Blueberry Custard Pie image

Blueberry pie is delicious, but add a custard for a little something different... I love this for a quick breakfast snack for guests!

Provided by kristin

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 9

3 cups fresh blueberries
1 (9 inch) prepared graham cracker crust
1 cup all-purpose flour, divided
½ cup white sugar
⅛ teaspoon salt
⅔ cup sour cream
2 eggs
½ cup brown sugar
½ cup cold butter, cut into cubes

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Spread blueberries over the bottom of the graham cracker crust.
  • Mix 1/2 cup flour, white sugar, and salt together in a bowl.
  • Whisk sour cream and eggs together in a separate bowl. Fold in flour mixture. Pour batter over the blueberries.
  • Combine remaining 1/2 cup flour and brown sugar in a bowl. Cut in butter using a pastry cutter or 2 knives until mixture forms coarse crumbs. Scatter crumb topping over the pie.
  • Bake in the preheated oven until custard and topping are golden brown, 50 to 55 minutes. Transfer to a rack and cool completely before serving.

Nutrition Facts : Calories 496.9 calories, Carbohydrate 66.2 g, Cholesterol 85.4 mg, Fat 24.5 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 11.8 g, Sodium 321 mg, Sugar 42.9 g

BLUEBERRY CUSTARD PIE



Blueberry Custard Pie image

I got this recipe from a coworker who knows I enjoy both blueberries and custard. I haven't made this myself yet, but I soon will!

Provided by Michelle S.

Categories     Pie

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

2 cups blueberries
1 baked 9 inch pie shell, well chilled
1 tablespoon flour
1 cup sugar
1 cup evaporated milk
3 large eggs, lightly beaten
1 teaspoon vanilla

Steps:

  • Preheat oven to 425 degrees.
  • Place blueberries in pie crust; set aside.
  • In a medium bowl, mix flour and sugar; gradually add evaporated milk, stirring until smooth.
  • Whisk in eggs and vanilla until blended; pour mixture over blueberries.
  • If desired, sprinkle with a dash each of cinnamon and nutmeg.
  • Bake 15 minutes; reduce heat to 350 degrees.
  • Bake 35 minutes longer.
  • Cool completely before slicing.

Nutrition Facts : Calories 386.3, Fat 13.1, SaturatedFat 5.1, Cholesterol 105.2, Sodium 200.8, Carbohydrate 60.4, Fiber 2.1, Sugar 39.5, Protein 8.2

BLUEBERRY CUSTARD MERINGUE PIE



Blueberry Custard Meringue Pie image

This recipe is the result of combining two other recipe and blueberries. It is so delicious you would never believe it is a lighter recipe.-Donna A. Hess, Chambersburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 15

10 whole reduced-fat graham crackers, quartered
3 tablespoons butter, melted
1 large egg white
FILLING:
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups fat-free milk
2 large egg yolks
1 cup fresh blueberries
1/2 teaspoon vanilla extract
MERINGUE:
3 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • Preheat oven to 350°. Pulse crackers in a food processor until fine crumbs form. Add melted butter and egg white; pulse until blended. Press mixture onto bottom and up sides of a 9-in. pie plate coated with cooking spray. Bake 7-9 minutes or until set. Cool on a wire rack. , In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in blueberries and vanilla., For meringue, in a bowl, beat egg whites with cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. , Transfer hot filling to crust. Spread meringue evenly over top, sealing to edge of crust. Bake at 350° for 16-20 minutes or until meringue is golden brown. Cool 1 hour on a wire. Refrigerate 1-2 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 212 calories, Fat 6g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 211mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

STRAWBERRY, RASPBERRY AND BLUEBERRY CUSTARD PIE



Strawberry, Raspberry and Blueberry Custard Pie image

Just love all these berries together. Very easy and quick to put together with Pillsbury Ready Pie Crust. Enjoy

Provided by Rose Rauhauser

Categories     Fruit Desserts

Time 1h40m

Number Of Ingredients 7

1 pillsbury ready crust in a 10" pie plate
3 c sliced strawberries, blueberries and raspberries (put 1/4 cup of sugar in)
1 c heavy cream
2 Tbsp heaping tablespoons of flour
3 extra large eggs
4 Tbsp melted butter
1 1/2 c sugar

Steps:

  • 1. Place the ready made pie crust into pie place, flute the edges and polk with a fork on bottom and sides before berries go in. Slice straberries, put blueberries and raspberries in the bowl with 1/4 cup of sugar set aside. Beat the eggs and mix the sugar through. Add flour, melted butter and heavy cream, beat thoroughly. Place all berries in the pie crust and add the egg mixture of top. Preheat the oven to 325, bake 1 hour and turn up heat to 350 for an additional 20 minutes. Check for doneness after 10 minutes, oven may vary. Mine usually goes for 20. Enjoy.
  • 2. Chill to serve. I usually put fresh whipped cream on top.

BLUEBERRY CUSTARD PIE



Blueberry Custard Pie image

This is a beautiful and delicious pie from Emeril. Cook time ONLY includes time to bake the actual pie. :-) ENJOY!

Provided by love4culinary

Categories     Pie

Time P1DT6h15m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 10

1 cup sugar
1/4 teaspoon ground cinnamon
10 egg yolks
1/4 teaspoon salt
2 cups whole milk, substitute at your own risk with other types of milk
1 teaspoon vanilla extract
1 cup blueberry jam, slightly warm
1 blind-baked 10-inch pie shell
2 cups whipped cream, sweetened
of fresh mint, to garnish

Steps:

  • First you will need to preheat your oven to 350°F.
  • Take a large mixing bowl and combine your sugar and cinnamon.
  • Proceed by whisking your egg yolks in one at a time, and then add salt at the end.
  • Stir in the milk and vanilla.
  • Next, spread the warmed jam evenly over the bottom of your pie shell.
  • Pour the egg-milk mixture over the warm jam and bake in your preheated oven until the top is lightly browned and the center is set.
  • This should take around 30 minutes.
  • Remove from your oven and cool to room temperature.
  • When ready to serve, slice the pie into individual servings and garnish with your sweetened whipped cream and mint sprigs.

Nutrition Facts : Calories 465, Fat 18.2, SaturatedFat 7, Cholesterol 253.5, Sodium 260.6, Carbohydrate 68.7, Fiber 0.9, Sugar 49, Protein 7.1

Tips:

  • For the best flavor, use fresh blueberries. If frozen blueberries are all you have, thaw them completely and drain off any excess liquid before using.
  • To prevent the custard from curdling, temper the eggs by slowly whisking them with a small amount of the hot milk before adding them to the rest of the milk mixture.
  • Be sure to bake the pie until the custard is set. A toothpick inserted into the center of the pie should come out clean.
  • Let the pie cool completely before serving. This will allow the custard to firm up and the flavors to meld.

Conclusion:

Blueberry custard pie is a delicious and classic dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its creamy custard filling and sweet blueberry topping, this pie is sure to be a hit at your next gathering.

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