Blueberry Cream Pie Recipe
A buttery, flaky crust cradles sweet blueberry filling and silky vanilla-scented cream, creating a harmonious blend of textures and flavors in each luxurious bite.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the Cream Layer:</li><li class="ingredients-single-item">250ml whole milk</li><li class="ingredients-single-item">125ml heavy cream</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">40g cornstarch</li><li class="ingredients-single-item">1 vanilla pod, seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">For the Blueberry Layer:</li><li class="ingredients-single-item">500g fresh blueberries (or frozen, thawed)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">60ml water</li><li class="ingredients-single-item">¼ tsp salt</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Fine-mesh strainer</li><li class="equipment-single-item">Heatproof spatula</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the crust. In a large bowl, combine the flour and salt. Add the cold cubed butter and use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. The varied butter sizes create layers in your crust, resulting in that desirable flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the egg yolk with 2 tablespoons of ice-cold water. Drizzle this over the flour mixture and gently combine with a fork until the dough just starts to come together. If needed, add the remaining cold water, but be careful not to overmix. The dough should hold together when pressed but shouldn't feel wet or sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour. This resting period allows the gluten to relax and the butter to firm up again, preventing a tough or shrinking crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to a circle about 3mm thick and large enough to line your pie dish with some overhang. Carefully transfer to the dish, gently pressing it into the corners without stretching. Trim the excess, leaving about 1cm overhang, then fold and crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the crust with parchment paper and fill with baking beans or weights. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes until the bottom is dry and just beginning to color. The crust needs to be partially baked before adding wet fillings to prevent sogginess. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the cream layer, whisk together the egg yolks, sugar, and cornstarch in a medium bowl until pale and thick. In a saucepan, heat the milk, cream, and vanilla pod (if using) until steaming but not boiling. Remove the vanilla pod if used.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gradually whisk about half of the hot milk mixture into the egg mixture to temper the eggs (this prevents scrambling), then pour everything back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Continue cooking for another minute to ensure the cornstarch is fully activated.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from heat and stir in vanilla extract if you're using that instead of the pod. Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming and let cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the blueberry layer, combine 400g of the blueberries, sugar, lemon juice, and salt in a medium saucepan. Cook over medium heat until the berries begin to break down and release their juices, about 5-7 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>In a small bowl, whisk together the cornstarch and water to make a slurry. Add to the simmering blueberries and cook, stirring constantly, until the mixture thickens significantly, about 1-2 minutes. Remove from heat and fold in the remaining 100g fresh blueberries. The contrast between cooked and fresh berries provides varied texture and brighter flavor. Allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>To assemble the pie, spread the cooled vanilla cream in an even layer over the bottom of the cooled crust. Gently spoon the blueberry filling over the cream layer, being careful not to mix the two together. Use the back of a spoon to smooth the top.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Refrigerate the pie for at least 4 hours or preferably overnight to allow everything to set properly. This resting time is crucial for clean slices and fully developed flavors. Before serving, let the pie sit at room temperature for about 15 minutes to take the chill off and enhance the flavors. The pie will keep refrigerated for up to 3 days, though the crust will gradually soften.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use frozen blueberries for a cream pie?
Yes, frozen blueberries work perfectly! Thaw them first and drain excess liquid. You might need slightly less water when making the cornstarch slurry, as frozen berries typically release more juice when cooked. The final result will be just as delicious with that perfect balance of sweet and tart flavours.
Why is my pastry cream lumpy and how can I fix it?
Lumpy pastry cream typically results from cooking too quickly or not whisking constantly. To fix it, strain through a fine-mesh sieve before cooling. Prevent lumps by tempering eggs properly, whisking continuously while cooking, and maintaining medium heat rather than high heat during preparation.
How do I prevent a soggy bottom crust in my fruit pie?
Blind bake your crust before adding wet fillings—line with parchment and baking beans, then bake until dry. Ensure all fillings are completely cooled before assembly. Another trick is to brush the baked crust with a thin layer of egg white and return to the oven for 2 minutes to create a moisture barrier.
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