Looking for a creamy, fruit-filled dessert that’s both nostalgic and simple to make? This blueberry custard pie brings together sweet, juicy blueberries and silky vanilla custard in a flaky, golden crust. Whether you’re using fresh summer berries or frozen ones from your freezer, this pie delivers every time. In this article, you’ll learn how to make blueberry custard pie from scratch, what ingredients work best, and how to serve or store it just like Grandma did. Plus, we’ll answer the most common baking questions and offer easy ways to make it your own.
What You Need to Make Blueberry Custard Pie
There’s something beautiful about how just a few pantry staples come together to create a pie so rich, creamy, and satisfying. This blueberry custard pie is the kind of dessert that doesn’t need a topping—it’s perfect just the way it is. Below you’ll find everything you need to make it at home, just like we do in our kitchen.
Pantry & Fridge Essentials
Here’s the simple lineup of ingredients that bring this custard pie to life:
- 1 nine-inch pie crust, unbaked
- 2 cups fresh blueberries (or frozen—do not thaw them if using frozen)
- 1 tablespoon flour
- 1 cup granulated sugar
- 1 cup evaporated milk
- 3 large eggs, slightly beaten
- 1 teaspoon vanilla extract
- Dash of ground cinnamon
If you’re new to custard pies, don’t worry—this recipe is very forgiving. And if blueberries are in season, definitely go fresh. But when they’re not, frozen berries will do the job beautifully without altering flavor or texture.
Ingredient Tips for Perfect Texture
Crust tip from Grandma: Use a glass pie plate and always prebake the crust with pie weights or dry rice. This helps prevent sogginess and keeps the bottom flaky.
Why evaporated milk? It creates a rich custard that bakes up creamy but stable. Don’t substitute regular milk unless you’re in a pinch—it won’t give you the same silky finish.
Eggs & vanilla: Bring your eggs to room temperature before mixing. And don’t skimp on the vanilla—it gives the custard its cozy warmth.
That dash of cinnamon isn’t just for aroma—it adds dimension to the blueberries and makes the whole pie smell like a hug.
Step-by-Step Blueberry Custard Pie Recipe
This blueberry custard pie comes together in a few simple steps, and trust me—it’s well worth the short wait while it cools. Here’s exactly how to make it from scratch, just like Grandma did on lazy Sunday afternoons.
Baking the Crust Just Right
Step 1: Preheat your oven to 400°F (205°C). Place your unbaked pie crust into a 9-inch pie plate. Using a fork, gently prick the bottom and sides of the crust to prevent bubbling.
Step 2: Lay parchment paper or foil inside the crust and fill it with pie weights or dry rice. Blind bake for 15 minutes. This helps the crust stay flaky and prevents a soggy bottom.
Step 3: Remove the parchment and weights, then set the crust aside to cool slightly while you prepare the filling.
Making the Silky Custard Filling
Step 4: In a medium mixing bowl, whisk together the flour and sugar until fully combined. Gradually pour in the evaporated milk while whisking—this helps prevent lumps and keeps the custard silky.
Step 5: Whisk in the slightly beaten eggs, vanilla, and a dash of cinnamon. The custard should be smooth, golden, and fragrant.
Step 6: Place your fresh (or frozen, unthawed) blueberries into the cooled crust. Pour the custard mixture evenly over the berries.
Step 7: Bake the pie at 425°F (218°C) for 15 minutes, then reduce the oven temperature to 350°F (177°C) and bake for an additional 35 minutes, or until the custard is set and the top is lightly golden.
Step 8: Remove from the oven and allow the pie to cool completely on a wire rack. This helps the custard firm up and makes for perfect slices.
Serving and Variations for Blueberry Custard Pie
This blueberry custard pie is so good, it barely needs anything else. But how you serve it—and how you store or switch it up—can make it even more perfect for your home and your table.
How to Serve It Like Grandma Did
Grandma always let this pie cool completely before slicing—no shortcuts. It’s the key to getting neat, creamy wedges that hold together and showcase the fruit and custard in every bite.
You can serve it chilled straight from the fridge or at room temperature. Either way, it pairs beautifully with a cup of coffee or a small scoop of vanilla bean ice cream. If you’re feeling a little extra, a dollop of whipped cream and a sprinkle of cinnamon take it over the top.
This pie is a lovely end to summer dinners, Sunday lunches, or even brunch with friends. Like many traditional Mexican desserts, it’s humble, heartfelt, and unforgettable.
Flavor Twists and Smart Storage Tips
Flavor Variations:
- Mixed Berry Custard Pie: Use a combination of blueberries, raspberries, and blackberries.
- Lemon Zest: Add ½ teaspoon lemon zest to the custard for a bright, citrusy note.
- Mexican Vanilla: If you have it, swap in Mexican vanilla extract—it adds a deeper, richer aroma.
Storing the Pie:
- Let the pie cool completely, then cover it loosely with foil or plastic wrap.
- Store it in the refrigerator for up to 3 days.
- For best texture, avoid freezing, as custard can separate when thawed.
This pie keeps beautifully overnight, making it a great make-ahead option for gatherings. Just be warned: it may disappear faster than you expect.
Frequently Asked Questions :
Can you use frozen blueberries in custard pie?
Yes! You can absolutely use frozen blueberries in blueberry custard pie. Just make sure not to thaw them before adding to the crust. Thawed berries release excess liquid that can water down your custard and make the crust soggy.
Should blueberry custard pie be refrigerated?
Yes, because the pie contains eggs and dairy, it should be refrigerated after it cools completely. Store it in the fridge, loosely covered, for up to 3 days. This helps the custard stay firm and the flavor stay fresh.
How do you keep the crust from getting soggy?
Blind baking the crust is the best way to prevent sogginess. Prick the crust with a fork, weigh it down with pie weights or dry rice, and pre-bake it before adding the filling. Let it cool before pouring in the custard.
Can I make blueberry custard pie ahead of time?
Yes! In fact, this pie is best when made at least a few hours in advance. It needs time to cool and set properly. You can bake it a day ahead and refrigerate overnight. Just bring it to room temperature before serving, if preferred.
Conclusion
This blueberry custard pie is more than just a recipe—it’s a piece of my family’s story. It’s the kind of dessert that brings generations together, passed from Grandma’s hands to mine, and now to yours. Whether you’re baking for a special dinner, a summer celebration, or just because you need something sweet and simple, this pie delivers.
Try it once and you’ll see: it’s the kind of comfort you’ll crave again and again.
Print
Blueberry Custard Pie – Easy, Creamy & Bursting with Berries
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Pies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This blueberry custard pie features a flaky prebaked crust, sweet blueberries, and a smooth vanilla custard baked to perfection. It’s easy, creamy, and perfect for any occasion.
Ingredients
1 nine inch pie crust, unbaked
2 cups fresh blueberries (or frozen, unthawed)
1 tablespoon flour
1 cup sugar
1 cup evaporated milk
3 large eggs, slightly beaten
1 teaspoon vanilla extract
Dash of cinnamon
Instructions
1. Preheat oven to 400°F. Prick crust with fork, line with parchment, and fill with pie weights or rice.
2. Blind bake crust for 15 minutes. Remove weights and let crust cool.
3. In a bowl, whisk flour and sugar. Slowly whisk in evaporated milk until smooth.
4. Whisk in eggs, vanilla, and cinnamon until well blended.
5. Add blueberries to the crust.
6. Pour custard mixture evenly over the berries.
7. Bake at 425°F for 15 minutes, then reduce to 350°F and bake 35 minutes more.
8. Cool completely before serving.
Notes
Do not thaw frozen blueberries before baking.
Blind baking prevents the crust from getting soggy.
Refrigerate any leftovers.