Blueberry Custard Pie
There’s a special kind of comfort that comes from a pie that blends creamy, silky richness with bright bursts of fruity sweetness. That’s exactly what this blueberry custard pie brings to the table—a beautiful balance of textures and flavors that makes every slice feel like a little celebration. It’s the kind of dessert you make once and suddenly find yourself craving again and again.
What I love most about this pie is how effortlessly it comes together. You get the cozy, nostalgic vibe of a classic pie, but with a smooth custard twist that makes it stand out from your usual fresh blueberry desserts. It’s a wonderful way to use seasonal berries when they’re at their juiciest, but it works just as well with frozen ones too—perfect for when you’re brainstorming things to make with frozen blueberries.
The custard adds richness without overwhelming the fruit, so the blueberries still shine through. It’s gently sweet, slightly tart, and wonderfully creamy. If you’ve been wanting to explore more blueberry pie filling desserts or easy blueberry desserts that feel a bit more elevated, this one fits beautifully into that sweet spot.
From the first buttery, custardy bite, you’ll see exactly why so many people call it the best blueberry pie—or at least, the best one with a creamy twist. Whether you serve it warm or chilled, it brings comfort, freshness, and a beautiful pop of flavor. It’s also a lovely blueberry custard dessert to bring to gatherings, or simply enjoy at home with a quiet cup of tea.
Why You’ll Love It
- A creamy twist on a classic pie. The custard doesn’t overpower the blueberries—it enhances them, giving you a silky finish that makes each bite feel extra special.
- Perfect for fresh or frozen berries. Whether it’s blueberry season or you’re pulling from your freezer stash, this pie delivers big flavor every time.
- Crowd-pleasing flavor and texture. Sweet, tart, creamy, and juicy all at once—people always go back for “just one more slice.”
- Effortless but impressive. It looks bakery-worthy, yet the steps are simple enough for any home baker to pull off without stress.
- A refreshing alternative to heavy desserts. Light, fruity, and not overly sweet, it’s the kind of treat you can enjoy after any meal without feeling weighed down.
Ingredient List
For the Pie:
- 1 unbaked 9-inch pie crust
- 2 cups blueberries (fresh or frozen)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
Ingredient Notes
- Blueberries: Fresh are amazing, but frozen work beautifully too—no need to thaw. I love keeping a big bag in the freezer so I can whip this pie up anytime.
- Heavy Cream: Gives the custard that rich, velvety texture. Don’t swap it for milk here—it just won’t taste the same.
- Pie Crust: Use homemade if you love baking from scratch, but a good-quality store-bought crust works perfectly. I often use a refrigerated crust when I want something quick.
- Lemon Juice: Just a little brightens the blueberries without making the pie taste “lemony.” Don’t skip it—it pulls everything together.
- Vanilla Extract: Adds warmth and depth. Pure vanilla makes a noticeable difference in custard desserts.
Kitchen Equipment Needed
- 9-inch pie dish – The classic size for this recipe. I love using a ceramic dish because it heats evenly and looks beautiful on the table.
- Mixing bowls – One for the custard and one for tossing the blueberries. Simple and essential.
- Whisk – For blending the custard until smooth and creamy. A handheld whisk works perfectly here.
- Measuring cups and spoons – Accuracy matters in custard pies, so these keep everything balanced.
- Rubber spatula – Great for scraping every last bit of custard into the crust.
- Baking sheet – I always place the pie dish on one to catch any bubbling over and make cleanup easier.
Instructions
Step 1 — Preheat + Prep the Crust
- Preheat the oven to 350°F (175°C).
- Place your unbaked 9-inch pie crust in the pie dish and press gently to fit. Trim or flute the edges as you like.
- Optional (recommended for a crisper bottom): Line the crust with parchment and fill with pie weights or dried beans.
- Bake (blind) for 10 minutes, then remove weights and parchment and bake another 3–5 minutes until the surface looks set but not browned.
Pro tip: Blind-baking helps prevent a soggy bottom—especially useful if you’re using fresh, juicy berries or a store-bought crust.
- Bake (blind) for 10 minutes, then remove weights and parchment and bake another 3–5 minutes until the surface looks set but not browned.
Step 2 — Prepare the Blueberries
- Pour 2 cups blueberries into a medium bowl. If using frozen, do not thaw—toss them straight from the freezer.
- Add 1 tablespoon lemon juice and 2 tablespoons flour (this helps thicken juices so the filling isn’t runny). Toss gently to coat.
- Spread the blueberries in an even layer over the (pre-baked) pie crust.
Pro tip: Coating the berries in a little flour helps the custard stay creamy while keeping the fruit from settling at the bottom.
Step 3 — Make the Custard
- In a mixing bowl, whisk together 3 large eggs and 1 cup granulated sugar until smooth and slightly pale.
- Add 1 cup heavy cream, 1 teaspoon vanilla extract, and 1/4 teaspoon salt; whisk until blended.
- Slowly whisk in a small ladle of the warm cream mixture into the eggs if the cream is warm—this is called tempering. Continue until about half the cream is incorporated, then pour the egg mixture back into the rest and whisk to combine.
Pro tip (key step): Whisk continuously while tempering so the eggs don’t scramble. Take your time—slow and steady is safer than rushing.
Step 4 — Assemble the Pie
- Carefully pour the custard mixture over the blueberries in the crust. You’ll see the custard settle and surround the berries—don’t worry if some berries float.
- Gently tap the pie dish on the counter once or twice to release any air bubbles and help the custard level out.
Step 5 — Bake the Pie
- Place the pie on a baking sheet and slide it into the preheated oven.
- Bake at 350°F (175°C) for 40–55 minutes, or until the edges are set and the center still has a slight jiggle when you gently shake the pan. If using frozen blueberries, total bake time may be toward the higher end (add about 5–10 minutes).
Pro tip (key step): To check doneness without cutting into the pie, use an instant-read thermometer — the center should register around 170–180°F (77–82°C). Avoid overbaking; the custard will continue to set as the pie cools.
Step 6 — Cool and Chill
- Remove the pie from the oven and let it cool on a wire rack for at least 1 hour at room temperature.
- For clean slices and the best texture, refrigerate the pie for 3–4 hours (or overnight). The custard firms up as it chills.
Pro tip: If you’re serving the pie the same day, a minimum 2–3 hour chill still gives good results—but overnight is ideal.
Step 7 — Serve
- Slice with a sharp, warm knife (run under hot water and dry between cuts for perfect slices).
- Serve plain, or top with a dollop of whipped cream or a scoop of vanilla ice cream. A few fresh blueberries or a light dusting of powdered sugar make a pretty finishing touch.
Tips and Tricks for Success
- Blind-bake when you can. It keeps the crust crisp and sturdy, especially with juicy berries and custard involved.
- Don’t skip the flour on the blueberries. It lightly thickens their juices so the custard stays creamy instead of watery.
- Use cold berries for the best texture. Fresh or frozen straight from the freezer helps prevent overcooking the fruit.
- Watch the jiggle. The center should wobble slightly when the pie is done—fully set means it’s overbaked.
- Cool completely before chilling. A slow cool helps the custard settle evenly, giving you those smooth, clean slices.
Ingredient Substitutions and Variations
- Swap the blueberries: Try raspberries, blackberries, or a mixed-berry blend for a different fruit profile.
- Use half-and-half instead of cream: The custard will be a little lighter but still delicious.
- Add a hint of spice: A pinch of cinnamon or nutmeg (just a pinch!) adds cozy warmth.
- Citrus boost: Add a bit of lemon zest to the custard for extra brightness.
- Graham cracker crust: If you want a sweeter, softer crust texture, use a graham crust instead of a traditional pie crust.
Serving Suggestions
- A chilled slice with whipped cream is my personal favorite—the cool creaminess pairs so perfectly with the sweet berries.
- Serve it slightly warm with vanilla ice cream for a classic, comforting dessert moment.
- Add a handful of fresh blueberries on top for extra brightness and a pretty finish.
- Drizzle with a little lemon glaze if you want a tangy contrast to the creamy custard.
- Enjoy with hot tea or iced coffee—the softness of the pie balances beautifully with a bold drink.
Storage and Reheating Instructions
- Refrigerate leftovers: Cover the pie with plastic wrap or place in an airtight container. It keeps well for 3–4 days in the fridge.
- Do not store at room temperature: Because it’s a custard-based pie, it must stay chilled.
- For clean slices later: Chill the pie fully before cutting, even if it was freshly baked.
- Reheat individual slices: Warm in the microwave for 10–15 seconds if you prefer it slightly warm.
- Freeze (optional): You can freeze the fully baked pie for up to 2 months. Wrap tightly, and thaw overnight in the fridge before serving.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work perfectly—just use them straight from the freezer and don’t thaw. You may need to add a few extra minutes to the bake time.
How do I know when the custard is fully baked?
The edges should be set, and the center should have a soft jiggle when you gently shake the pan. It will continue to firm up as it cools.
Can I make this pie ahead of time?
Yes! This pie is actually even better the next day. Bake it, let it cool, then refrigerate overnight for the smoothest texture.
Can I use a graham cracker crust?
Definitely. A graham crust adds a sweeter, softer base that pairs beautifully with the custard and blueberries.
Why is my pie watery?
This usually happens when the berries weren’t coated in flour or if the pie was cut before fully cooling. Let it chill for a few hours for the cleanest slices.
Can I reduce the sugar?
Yes—feel free to reduce it by 2–3 tablespoons for a slightly less sweet pie without affecting the texture.
Did you try this blueberry custard pie? Let me know in the comments how it turned out!
Blueberry Custard Pie
What I love most about this pie is how effortlessly it comes together. You get the cozy, nostalgic vibe of a classic pie, but with a smooth custard twist that makes it stand out from your usual fresh blueberry desserts.
Equipment
- 9-inch pie dish
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Baking Sheet
Ingredients
- 1 unbaked 9-inch pie crust
- 2 cups blueberries fresh or frozen
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
Instructions
Step 1 — Preheat + Prep the Crust
- Preheat the oven to 350°F (175°C).
- Place your unbaked 9-inch pie crust in the pie dish and press gently to fit. Trim or flute the edges as you like.
- Optional (recommended for a crisper bottom): Line the crust with parchment and fill with pie weights or dried beans.
- Bake (blind) for 10 minutes, then remove weights and parchment and bake another 3–5 minutes until the surface looks set but not browned.
- Pro tip: Blind-baking helps prevent a soggy bottom—especially useful if you’re using fresh, juicy berries or a store-bought crust.
Step 2 — Prepare the Blueberries
- Pour 2 cups blueberries into a medium bowl. If using frozen, do not thaw—toss them straight from the freezer.
- Add 1 tablespoon lemon juice and 2 tablespoons flour (this helps thicken juices so the filling isn’t runny). Toss gently to coat.
- Spread the blueberries in an even layer over the (pre-baked) pie crust.
- Pro tip: Coating the berries in a little flour helps the custard stay creamy while keeping the fruit from settling at the bottom.
Step 3 — Make the Custard
- In a mixing bowl, whisk together 3 large eggs and 1 cup granulated sugar until smooth and slightly pale.
- Add 1 cup heavy cream, 1 teaspoon vanilla extract, and 1/4 teaspoon salt; whisk until blended.
- Slowly whisk in a small ladle of the warm cream mixture into the eggs if the cream is warm—this is called tempering. Continue until about half the cream is incorporated, then pour the egg mixture back into the rest and whisk to combine.
- Pro tip (key step): Whisk continuously while tempering so the eggs don’t scramble. Take your time—slow and steady is safer than rushing.
Step 4 — Assemble the Pie
- Carefully pour the custard mixture over the blueberries in the crust. You’ll see the custard settle and surround the berries—don’t worry if some berries float.
- Gently tap the pie dish on the counter once or twice to release any air bubbles and help the custard level out.
Step 5 — Bake the Pie
- Place the pie on a baking sheet and slide it into the preheated oven.
- Bake at 350°F (175°C) for 40–55 minutes, or until the edges are set and the center still has a slight jiggle when you gently shake the pan. If using frozen blueberries, total bake time may be toward the higher end (add about 5–10 minutes).
- Pro tip (key step): To check doneness without cutting into the pie, use an instant-read thermometer — the center should register around 170–180°F (77–82°C). Avoid overbaking; the custard will continue to set as the pie cools.
Step 6 — Cool and Chill
- Remove the pie from the oven and let it cool on a wire rack for at least 1 hour at room temperature.
- For clean slices and the best texture, refrigerate the pie for 3–4 hours (or overnight). The custard firms up as it chills.
- Pro tip: If you’re serving the pie the same day, a minimum 2–3 hour chill still gives good results—but overnight is ideal.
Step 7 — Serve
- Slice with a sharp, warm knife (run under hot water and dry between cuts for perfect slices).
- Serve plain, or top with a dollop of whipped cream or a scoop of vanilla ice cream. A few fresh blueberries or a light dusting of powdered sugar make a pretty finishing touch.
Notes
Nutritional Value (per slice, approximate):
- Calories: ~320
- Total Fat: ~15g
- Saturated Fat: ~8g
- Carbohydrates: ~42g
- Sugar: ~30g
- Protein: ~4g
- Fiber: ~2g
- Sodium: ~160mg