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.

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.

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.

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.

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.

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.

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.