Home
Recipes
Pies & Tarts
Fruit Pies
Blueberry Custard Pie Recipe

Blueberry Custard Pie Recipe

By What’s Baking

A buttery, flaky crust cradles velvety vanilla custard studded with juicy blueberries, creating a dessert that balances creamy richness with bright fruit flavor.
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>
BAKE SMARTER

Kitchen Converter

Quickly switch between common baking units without leaving the recipe.

Convert
⇄
Result—

Volume uses US cups, tablespoons, and teaspoons. Converting weight to volume depends on the ingredient.

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>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 345 calories
🥑 Fat: 18 g
🧈 Saturated Fat: 10 g
🍞 Carbohydrates: 40 g
🍭 Sugar: 26 g
🍗 Protein: 6 g
🫀 Cholesterol: 145 mg
🧂 Sodium: 210 mg

Chef’s Notes

A few helpful details for making this recipe.

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.

Want to try something else in ...

More recipes you might like

Keep exploring with more recipes from What's Baking.

View all
An overhead shot of the fig pie showcases its rustic beauty, with a golden lattice crust revealing glimpses of the deeply jammy fig filling beneath. In natural window light, the pie sits on a weathered wooden board dusted with flour, surrounded by fresh figs cut in half to display their luscious ruby interiors. A drizzle of honey catches the light as it falls across one corner, while a small bowl of crème fraîche waits nearby. The cross-section view reveals distinct layers of flaky pastry and the glistening, seed-studded fig filling with its characteristic purple-red hue, steam still rising gently from the warm slice.
Pies & Tarts
Fruit Pies

Fig Pie Recipe

Rich, caramelized figs nestled in buttery pastry with hints of honey and warming spices create a sophisticated dessert that balances sweet depth with delicate floral notes.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a perfectly baked lemon meringue pie with dramatic peaks of golden-brown meringue creating a textural landscape atop the vibrant yellow filling. A slice has been removed, revealing the distinct layers of crisp pastry, sunshine-yellow lemon curd, and pillowy meringue. Soft natural light streams across the scene, highlighting the glossy sheen of the meringue peaks and the delicate beads of lemon filling clinging to the knife. The pie rests on a vintage blue ceramic plate with scattered lemon slices and fresh mint leaves artfully arranged alongside, providing a color contrast against a rustic wooden table dusted with a light sprinkling of powdered sugar.
Pies & Tarts
Fruit Pies

Lemon Meringue Pie Recipe

A buttery, flaky pastry crust filled with tangy lemon curd and crowned with a cloud of sweet, toasted meringue creates the perfect balance of sharp citrus and marshmallowy sweetness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
40 mins
Serves:
1 pie (8 slices)
View recipe
Overhead shot of a rustic Apple Raspberry Pie with golden-brown lattice crust revealing bubbling ruby-red filling peeking through the gaps. A slice has been removed, displaying perfect layers of tender apple slices interspersed with vibrant red raspberries in a clear-set filling that holds its shape without being runny. The pie rests on a weathered wooden board dusted with flour, alongside a vintage silver server. Natural window light highlights the sugar-sparkled crust edges and glistening fruit, while a small bowl of fresh raspberries and a sliced Granny Smith apple create context in the background, emphasizing the pie's farm-fresh ingredients.
Pies & Tarts
Fruit Pies

Apple Raspberry Pie Recipe

This golden-crusted Apple Raspberry Pie balances sweet-tart apple slices with bursts of ruby raspberries beneath a buttery lattice top for the perfect marriage of classic comfort and berry brightness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
Overhead shot of a golden-brown Pear Custard Pie with sliced pears arranged in a beautiful pattern, their caramelized edges peeking through the custard's perfectly set surface. Captured in soft natural light streaming through a kitchen window, the pie rests on a weathered wooden board dusted with cinnamon. A cross-section slice reveals the luscious vanilla-flecked custard gently embracing tender pear slices, with the flaky, buttery crust providing a perfect contrast. A small pitcher of cream and a scattered arrangement of fresh pears with green leaves frame the composition, emphasizing the rustic elegance of this seasonal dessert.
Pies & Tarts
Fruit Pies

Pear Custard Pie Recipe

A delicate dessert of tender pears nestled in creamy vanilla custard, baked to golden perfection in a buttery crust that balances fruity sweetness with rich, silky texture.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
45 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a rustic star fruit pie with a lattice top crust, capturing the distinctive star-shaped fruit slices arranged in a spiral pattern beneath the golden-brown pastry. Natural window light casts a warm glow across the crisp, sugar-dusted crust that's baked to perfection. A cross-section view reveals layers of translucent caramelized star fruit nestled in a buttery crust, with a subtle syrupy glaze pooling at the edges. The pie sits on a weathered wooden serving board garnished with fresh mint leaves and a few raw star fruit slices nearby, highlighting the fruit's unique ridged shape. Fine grains of demerara sugar catch the light atop the pastry's flaky, multilayered surface.
Pies & Tarts
Fruit Pies

Star Fruit Pie Recipe

Tropical star fruit slices nestled in buttery pastry create a stunning golden pie with the perfect balance of sweet-tart flavor and flaky texture.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-crusted Banana Butterscotch Pie with one slice being lifted to reveal a perfect cross-section of creamy layers. The filling glows amber in soft natural light, showing distinct strata of butterscotch custard studded with banana slices. The top features artful swirls of lightly browned whipped cream dusted with cinnamon, with a slow-motion caramel drizzle cascading down the sides. The pie rests on a weathered wooden cake stand surrounded by scattered whole bananas, cinnamon sticks, and shards of butterscotch candy that catch the light with their crystalline structure.
Pies & Tarts
Fruit Pies

Banana Butterscotch Pie Recipe

A decadent banana custard pie with rich butterscotch undertones, topped with clouds of whipped cream and a delicate caramel drizzle that balances sweet fruit with deep toffee notes.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe