Irresistible Homemade Blueberry Custard Pie Recipe

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:

1. 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.
2. Remove the parchment paper and rice, and let the crust cool.
3. Place the blueberries in the pie crust and set aside.
4. 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.
5. Pour the custard mixture over the blueberries in the pie crust.
6. Bake at 425°F (220°C) for 15 minutes. Reduce the heat to 350°F (175°C) and bake for an additional 35 minutes.
7. 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.