Discover the delight of our Homemade Blueberry Custard Pie, a perfect blend of juicy blueberries and creamy custard. This pie is special for its simplicity and the burst of flavors that make it an all-time favorite. Give it a try and indulge in a dessert that promises to be a hit at any gathering.
Every time I make this Homemade Blueberry Custard Pie, it vanishes within minutes! My husband and kids absolutely adore it. The first time I baked this pie, I wasn’t expecting it to become such a beloved staple in our home. But the combination of fresh blueberries and creamy custard won everyone’s hearts. Now, it’s a must-have for every special occasion and family gathering. Watching their eyes light up as they take their first bite is pure joy!
Why This Homemade Blueberry Custard Pie
- Unique Combination: A perfect blend of sweet, juicy blueberries and creamy custard.
- Simple Ingredients: Made with everyday ingredients you likely have on hand.
- Flavorful and Fresh: The freshness of blueberries mixed with the richness of custard makes for an irresistible dessert.
- Versatile: Suitable for any occasion, from casual family dinners to festive celebrations.
- Easy to Make: Straightforward steps make this pie accessible for bakers of all levels.
Ingredients:
- 1 nine-inch pie crust, unbaked
- 300 grams (2 cups) fresh blueberries (if using frozen berries, do not thaw)
- 15 grams (1 tablespoon) flour
- 200 grams (1 cup) sugar
- 240 ml (1 cup) evaporated milk
- 3 large eggs, slightly beaten
- 5 ml (1 teaspoon) vanilla extract
- Dash of cinnamon
Directions:
- Preheat your oven to 400°F (200°C). Prick the sides and bottom of the pie crust with a fork. Place parchment paper on the bottom of the crust, then add raw rice or pie weights on top. Prebake the crust for 15 minutes.
- Remove the parchment paper and rice, and let the crust cool.
- Place the blueberries in the pie crust and set aside.
- In a medium bowl, whisk together the flour and sugar. Gradually add the evaporated milk to the flour mixture while whisking until smooth. Then, whisk in the eggs, vanilla, and a dash of cinnamon until well blended.
- Pour the custard mixture over the blueberries in the pie crust.
- Bake at 425°F (220°C) for 15 minutes. Reduce the heat to 350°F (175°C) and bake for an additional 35 minutes.
- Allow the pie to cool completely before serving.
Notes:
- Substitutions: If you don’t have evaporated milk, you can use half-and-half or a mixture of regular milk and cream.
- Frozen Berries: If using frozen blueberries, add them directly to the crust without thawing to prevent excess moisture.
- Serving Suggestion: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
- Storage: Store leftovers in the refrigerator for up to 3 days.
