Blueberry Buckle Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pie crust:</li><li class="ingredients-single-item">175g all-purpose flour</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">115g unsalted butter, cold and cubed</li><li class="ingredients-single-item">3-4 tbsp ice water</li><li class="ingredients-single-item">For the blueberry buckle layer:</li><li class="ingredients-single-item">100g unsalted butter, softened</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">180g all-purpose flour</li><li class="ingredients-single-item">1 1/2 tsp baking powder</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">120ml whole milk</li><li class="ingredients-single-item">250g fresh blueberries</li><li class="ingredients-single-item">For the custard layer:</li><li class="ingredients-single-item">400ml whole milk</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">30g cornstarch</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">For the crumble topping:</li><li class="ingredients-single-item">60g all-purpose flour</li><li class="ingredients-single-item">60g brown sugar, packed</li><li class="ingredients-single-item">1/2 tsp ground cinnamon</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">45g unsalted butter, cold and cubed</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) deep-dish pie plate</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Baking sheet</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pie crust. In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (these butter pockets create flaky layers when baked).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough just begins to hold together when squeezed. Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour to relax the gluten and firm up the butter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C. Roll the chilled dough on a lightly floured surface into a circle about 30cm in diameter. Carefully transfer to your pie plate, gently pressing it into the bottom and sides. Trim excess dough, leaving a 2cm overhang, then fold and crimp the edges. Prick the bottom with a fork, line with parchment paper, and fill with pie weights. Blind bake for 15 minutes, then remove weights and parchment and bake for another 5-7 minutes until just beginning to turn golden. Reduce oven temperature to 180°C.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the crust cools, prepare the blueberry buckle layer. In a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. This incorporates air into the batter for a lighter cake texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the egg and vanilla extract to the butter mixture, beating until well combined. In a separate bowl, whisk together flour, baking powder, and salt. With the mixer on low, add the flour mixture to the butter mixture in three additions, alternating with the milk, beginning and ending with the flour. Mix just until combined—overbeating will develop too much gluten, resulting in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in 200g of the blueberries, being careful not to crush them. Spread this batter evenly into the par-baked pie crust. Scatter the remaining 50g of blueberries over the top, pressing them lightly into the batter. Bake for 25 minutes or until the cake layer is slightly firm but not completely set (it will continue baking later).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the cake layer bakes, prepare the custard. In a medium saucepan, heat the milk until steaming but not boiling. In a separate bowl, whisk together sugar, salt, egg yolks, and cornstarch until smooth and pale yellow. Gradually whisk about 120ml of the hot milk into the egg mixture to temper the eggs (this prevents them from scrambling).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and whisk in vanilla extract and butter until smooth. Strain through a fine-mesh sieve to ensure a silky texture. Cover with plastic wrap directly on the surface (to prevent a skin from forming) and allow to cool to room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the crumble topping, combine flour, brown sugar, cinnamon, and salt in a bowl. Add the cold cubed butter and work it in with your fingertips until the mixture resembles coarse crumbs with some larger pieces remaining.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the cake layer has baked for 25 minutes, remove from the oven. If it has puffed up significantly, gently press it down slightly with the back of a spoon. Pour the cooled custard layer evenly over the cake, then sprinkle the crumble topping evenly over the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Return the pie to the oven, placing it on a baking sheet to catch any potential overflow. Bake for an additional 25-30 minutes until the crumble is golden brown and the custard is set but still has a slight wobble in the center (it will continue to set as it cools).</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove from the oven and allow to cool completely on a wire rack, at least 3 hours or ideally overnight in the refrigerator. This resting time is crucial for the layers to set properly and flavors to meld. Serve chilled or at room temperature for the best texture and flavor balance.</li></ol>