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Blueberry Custard Pie Recipe

Blueberry Custard Pie Recipe

Learn how to make the best homemade Blueberry Custard Pie with this easy baking recipe. A perfect balance of flaky pastry, silky vanilla custard, and juicy blueberries creates a showstopping dessert that's surprisingly simple to master. The secret is in the slow-baked custard for that perfect wobble!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly golden-brown Blueberry Custard Pie with a lattice top revealing glimpses of the creamy custard speckled with plump blueberries beneath. Captured in soft natural light, the pie sits on a weathered wooden board with a slice being lifted to show the luscious custard texture that holds its shape while remaining delicately creamy. Fresh blueberries and sprigs of mint are scattered around the base, while a light dusting of powdered sugar catches the light on the lattice surface. The deep purple-blue of the berries creates a striking contrast against the pale yellow custard, with tiny vanilla bean specks visible in the silky filling.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry crust:</li><li class="ingredients-single-item">225g plain flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">60ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">300g fresh blueberries</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">240ml double cream</li><li class="ingredients-single-item">120ml whole milk</li><li class="ingredients-single-item">1 vanilla pod, seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">1 tbsp lemon zest</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a large bowl, combine the flour, salt, and sugar. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs with some pea-sized pieces remaining (these butter pieces create flaky layers in your crust).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, stirring with a fork until the dough just begins to come together – you might not need all the water. The cold ingredients and minimal handling prevent gluten development, ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Gently gather the dough into a ball, flatten into a disc, wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, which helps prevent shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (375°F). On a lightly floured surface, roll out two-thirds of the pastry to about 3mm thickness and use it to line your pie dish, leaving a slight overhang. Reserve the remaining dough for the decorative lattice top.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry case with baking parchment and fill with baking beans or weights. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5 minutes until the base is just starting to color. This pre-baking ensures a crisp bottom crust that won't get soggy from the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the crust is cooling slightly, prepare your custard. In a large bowl, whisk together eggs and sugar until pale. Add the cream, milk, vanilla seeds, salt, and flour, whisking until smooth. Pour the mixture through a fine mesh sieve to ensure a silky-smooth custard without any egg lumps.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently wash and dry your blueberries, then toss with the lemon zest. Scatter about two-thirds of the blueberries over the partially baked pastry case, then carefully pour the custard mixture over them. The berries will float slightly – this is normal and creates a beautiful distribution in the final pie.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll out the remaining pastry and cut into strips for a lattice top. Arrange them in a criss-cross pattern over the custard, pressing the ends to seal with the crust edge. Trim any excess pastry and crimp the edges decoratively. Brush the lattice with beaten egg for a golden finish.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Scatter the remaining blueberries between the lattice gaps, gently pressing them into the custard. Reduce the oven temperature to 170°C (340°F) and bake for 30-35 minutes until the pastry is golden and the custard is set but still has a slight wobble in the center, like a just-set panna cotta.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer to a wire rack and let cool completely for at least 2 hours before serving – patience is crucial here! The custard needs this time to fully set, allowing clean slices. For the best flavor and texture, serve at room temperature or slightly chilled with a light dusting of icing sugar if desired.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Blueberry Custard Pie Recipe?

This pie requires plain flour, salt, sugar, unsalted butter, eggs, fresh blueberries, double cream, whole milk, vanilla pod (or extract), and lemon zest. The combination creates a perfect balance between the flaky pastry, silky custard, and juicy berries.

How to cook Blueberry Custard Pie Recipe at home?

Learn how to cook Blueberry Custard Pie by first blind-baking a buttery pastry case, then filling it with a silky vanilla custard mixture and fresh blueberries. Top with a lattice crust and bake at a moderate temperature until the custard has a slight wobble. Allow it to cool completely before serving for the perfect set.

Why does my custard pie filling crack or become rubbery?

Custard pies crack or become rubbery when baked at too high a temperature or for too long. For silky results, bake at a moderate 170°C, look for a slight wobble in the centre when done, and always let it cool gradually at room temperature before refrigerating.

Can I use frozen blueberries instead of fresh in a custard pie?

Yes, frozen blueberries work well in custard pies. Don't thaw them first—add them frozen directly to the custard to prevent colour bleeding. You may need to increase baking time by 5-10 minutes and be prepared for a slightly more purple-tinted filling.

What's the secret to preventing a soggy bottom on fruit custard pies?

The key to preventing soggy bottoms is blind-baking the crust until it's lightly golden before adding filling. For extra protection, brush the pre-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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Reduce the oven temperature to 170°C (340°F) and bake for 30-35 minutes until the pastry is golden and the custard is set but still has a slight wobble in the center, like a just-set panna cotta." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Transfer to a wire rack and let cool completely for at least 2 hours before serving – patience is crucial here! The custard needs this time to fully set, allowing clean slices. For the best flavor and texture, serve at room temperature or slightly chilled with a light dusting of icing sugar if desired." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophia Martinez", "datePublished": "2024-06-15", "reviewBody": "Perfectly balanced flavors, not too sweet! I was worried it would be overly sweet like most fruit pies, but this has just the right amount of sweetness that lets the blueberries shine. The custard was silky smooth and held together beautifully when sliced.", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Sullivan", "datePublished": "2024-06-18", "reviewBody": "This recipe is incredible! The custard stayed creamy and the berries kept their shape even after baking. I was nervous about the lattice, but the instructions were clear and it turned out beautifully. Definitely worth the effort!", "name": "Perfect Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-06-20", "reviewBody": "This has become my family's new favorite summer dessert! I've made it three times now with our farmers market blueberries. The vanilla bean is worth the splurge - it adds such a rich flavor that extract just can't match.", "name": "Summer Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Pierre Dubois", "datePublished": "2024-06-22", "reviewBody": "Don't skip blind-baking the crust! It ensures the bottom stays crisp despite the custard. I added a tiny pinch of cardamom to the filling which complemented the blueberries wonderfully. This recipe is a keeper!", "name": "Technique Matters", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Chen", "datePublished": "2024-06-25", "reviewBody": "I finally impressed my mother-in-law! She's a tough critic but couldn't stop praising this pie. The waiting time after baking is crucial - I tried to rush it once and the slices didn't hold their shape. Patience pays off with this recipe!", "name": "Worth the Wait", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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