Best 8 Old Fashioned Blueberry Custard Pie Recipes

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Are you longing for a nostalgic treat that will transport you back to simpler times? Look no further than the classic Old Fashioned Blueberry Custard Pie. This timeless dessert combines the irresistible flavors of sweet blueberries, creamy custard, and a flaky, golden crust. Whether you're a seasoned baker or just starting out, this article will guide you through the steps to create this delectable pie that will surely become a family favorite.

Let's cook with our recipes!

BLUEBERRY CUSTARD PIE



Blueberry Custard Pie image

I got this recipe from a coworker who knows I enjoy both blueberries and custard. I haven't made this myself yet, but I soon will!

Provided by Michelle S.

Categories     Pie

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

2 cups blueberries
1 baked 9 inch pie shell, well chilled
1 tablespoon flour
1 cup sugar
1 cup evaporated milk
3 large eggs, lightly beaten
1 teaspoon vanilla

Steps:

  • Preheat oven to 425 degrees.
  • Place blueberries in pie crust; set aside.
  • In a medium bowl, mix flour and sugar; gradually add evaporated milk, stirring until smooth.
  • Whisk in eggs and vanilla until blended; pour mixture over blueberries.
  • If desired, sprinkle with a dash each of cinnamon and nutmeg.
  • Bake 15 minutes; reduce heat to 350 degrees.
  • Bake 35 minutes longer.
  • Cool completely before slicing.

Nutrition Facts : Calories 386.3, Fat 13.1, SaturatedFat 5.1, Cholesterol 105.2, Sodium 200.8, Carbohydrate 60.4, Fiber 2.1, Sugar 39.5, Protein 8.2

BLUEBERRY CUSTARD PIE



Blueberry Custard Pie image

Blueberry pie is delicious, but add a custard for a little something different... I love this for a quick breakfast snack for guests!

Provided by kristin

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 9

3 cups fresh blueberries
1 (9 inch) prepared graham cracker crust
1 cup all-purpose flour, divided
½ cup white sugar
⅛ teaspoon salt
⅔ cup sour cream
2 eggs
½ cup brown sugar
½ cup cold butter, cut into cubes

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Spread blueberries over the bottom of the graham cracker crust.
  • Mix 1/2 cup flour, white sugar, and salt together in a bowl.
  • Whisk sour cream and eggs together in a separate bowl. Fold in flour mixture. Pour batter over the blueberries.
  • Combine remaining 1/2 cup flour and brown sugar in a bowl. Cut in butter using a pastry cutter or 2 knives until mixture forms coarse crumbs. Scatter crumb topping over the pie.
  • Bake in the preheated oven until custard and topping are golden brown, 50 to 55 minutes. Transfer to a rack and cool completely before serving.

Nutrition Facts : Calories 496.9 calories, Carbohydrate 66.2 g, Cholesterol 85.4 mg, Fat 24.5 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 11.8 g, Sodium 321 mg, Sugar 42.9 g

BLUEBERRY CUSTARD PIE



Blueberry Custard Pie image

This blueberry custard pie is one of my husband's favorite desserts. We pick our own fresh blueberries; they make the pie even better. One piece is never enough. -Sonja Jenner, Bartlesville, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 16

Pastry for single-crust pie (9 inches)
1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon ground cinnamon
3 cups fresh or frozen blueberries
1/4 cup orange juice
CUSTARD:
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1-1/4 cups whole milk
3 egg yolks
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double-thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in blueberries and orange juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Cover and set aside., For custard, in a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Cool to room temperature without stirring; set aside., In a large bowl, beat egg whites and cream of tarter on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Pour blueberry mixture into pie shell; top with custard. Spread meringue evenly over filling, sealing edges to crust. , Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Store leftovers in the refrigerator.,

Nutrition Facts : Calories 356 calories, Fat 10g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 177mg sodium, Carbohydrate 63g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.

HOMEMADE BLUEBERRY CUSTARD PIE



Homemade Blueberry Custard Pie image

Provided by Mary Bostow

Number Of Ingredients 8

1 nine inch pie crust (unbaked)
2 cups fresh blueberries (if using frozen berries don't thaw the berries)
1 Tablespoon flour
1 cup sugar
1 cup evaporated milk
3 large eggs (slightly beaten)
1 Teaspoon vanilla
dash of cinnamon

Steps:

  • Using a fork, prick the sides and bottom of the crust, place parchment paper on the bottom of the crust, place raw rice or pie weights on the paper. Prebake your pie crust for 15 minutes at 400 degrees. Remove the parchment paper and rice, let the crust cool and proceed with the recipe.
  • Place berries in the pie crust, set aside.
  • Place the flour and sugar in a medium bowl, whisk together to incorporate. Gradually add the milk to the flour mixture while whisking, whisk until mixture is smooth. Whisk in the eggs, cinnamon and vanilla until well blended, pour mixture over the berries.
  • Bake at 425 degrees for 15 minutes, reduce heat to 350 degrees and bake an additional 35 minutes longer. Cool completely before serving.

OLD-FASHIONED BLUEBERRY CUSTARD PIE



Old-Fashioned Blueberry Custard Pie image

Blueberry custard pie, a delicious summer treat.

Provided by coldlander

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

2 (9 inch) prepared pie crusts
3 eggs, slightly beaten
1 ¾ cups white sugar
4 tablespoons all-purpose flour
3 tablespoons cornstarch
2 tablespoons milk
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon salt
3 cups fresh blueberries

Steps:

  • Preheat the oven to 410 degrees F (210 degrees C). Line a pie plate with 1 pie crust.
  • Beat eggs slightly in a large bowl. Mix in sugar, flour, cornstarch, milk, nutmeg, cinnamon, and salt. Add blueberries; stir to combine. Pour blueberry mixture over the bottom crust.
  • Roll the top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
  • Bake in the preheated oven until center is set, about 50 minutes.

Nutrition Facts : Calories 483.5 calories, Carbohydrate 78.4 g, Cholesterol 70.1 mg, Fat 17.2 g, Fiber 3.2 g, Protein 6.1 g, SaturatedFat 4.4 g, Sodium 335.2 mg, Sugar 49.6 g

OLD-FASHIONED BLUEBERRY PIE



Old-Fashioned Blueberry Pie image

For a patriotic touch, cut a star into the top crust before baking this classic pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 2 pies

Number Of Ingredients 6

1 recipe Pate Brisee for Old-Fashioned Blueberry Pie
6 pints fresh blueberries
2 cups plus 2 tablespoons sugar
1/2 cup all-purpose flour
Grated zest and juice of 1 lemon
1 large egg beaten with 1 teaspoon water, for glaze

Steps:

  • Line two 9-inch pie tins with dough and chill thoroughly. Roll out 2 circles of dough at least 10 inches in diameter, and chill on a cookie sheet.
  • In a large bowl, combine berries, 2 cups sugar, flour, and lemon zest and juice.
  • Fill chilled shells with berry mixture. Lay pastry circles on a lightly floured board and cut a star out of each center with a cookie cutter or by hand.
  • Brush edges of bottom shell lightly with glaze and top with pastry circle, centering the star. Trim overhanging pastry to within 3/4 inch and crimp edges together to seal. Chill pies for 30 minutes.
  • Heat oven to 400 degrees. Brush pies with the remaining egg glaze and sprinkle with remaining sugar. Bake 50 to 60 minutes, or until juices are bubbling and crust is golden brown.

BLUEBERRY PIE



Blueberry Pie image

If you prefer to make an extra-wide lattice-top crust for this blueberry pie, roll out dough to 1/8 inch thick, and cut four 3-inch-wide strips. Chill the strips until firm. Weave the strips over the filling, and seal the lattice to the bottom crust with a mixture of egg and milk in this delicious dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 nine-inch pie

Number Of Ingredients 9

1/4 cup all-purpose flour, plus more for dusting
Piecrust
1 large egg
1 tablespoon milk
3 pints blueberries, picked over
2 tablespoons freshly squeezed lemon juice
1/2 cup sugar
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, cut into small pieces

Steps:

  • On a lightly floured work surface, roll out half the dough to 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes.
  • Heat oven to 425 degrees. Whisk together egg and milk to make egg wash, and set aside. Combine blueberries, lemon juice, sugar, flour, and cinnamon, and turn onto chilled bottom crust. Dot with butter. Roll out the remaining dough to the same size and thickness. Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers. Transfer the pie to the refrigerator to chill until firm, about 30 minutes. Brush with the egg wash, and bake for 20 minutes. Reduce heat to 350 degrees and bake for 30 to 40 minutes more or until juices are bubbling. Let cool before serving.

OLD-FASHIONED BLUEBERRY PIE



Old-Fashioned Blueberry Pie image

I got this recipe from EatingWell Magazine, and it is just and old-fashioned blueberry pie and so delicious!!

Provided by Chef mariajane

Categories     Pie

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

4 cups fresh blueberries or 4 cups frozen blueberries
2/3 cup sugar
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1 (9 inch) double crust pie crusts
1 tablespoon butter
2 tablespoons cream or 2 tablespoons milk

Steps:

  • Preheat the oven to 400°F.
  • Rinse and drain the fresh blueberries or drain the frozen blueberries. Set aside.
  • In a bowl, combine the sugar and cornstarch and mix well until all the lumps disappear. Add the blueberries and lemon juice. Toss to combine.
  • Roll out half of the dough and fit it into a 9-inch pie pan. Fill with the blueberry mixture. Dot with butter. Roll out the remaining dough. Moisten the edge of the bottom crust with water. Fit top crust over the filled pie. Trim and crimp edges. Make 2 or 3 vent holes in the top crust.
  • Brush the top crust with the cream or milk. Place the pie on a baking sheet with sides. Bake for 15 minutes. Reduce the heat to 350F and continue baking for 30 minutes or until the crust is golden and the filling is bubbling.

Tips:

  • Use fresh blueberries for the best flavor. If using frozen blueberries, thaw them completely before using.
  • Toss the blueberries with a little bit of flour before adding them to the pie filling. This will help to prevent the berries from sinking to the bottom of the pie.
  • Don't overmix the pie crust. Overmixing will make the crust tough.
  • Bake the pie until the crust is golden brown and the filling is bubbling.
  • Let the pie cool for at least 30 minutes before serving. This will allow the filling to set.
  • Serve the pie with whipped cream, vanilla ice cream, or a scoop of your favorite frozen yogurt.

Conclusion:

This classic blueberry custard pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its flaky crust, creamy custard filling, and sweet and juicy blueberries, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this blueberry custard pie a try. You won't be disappointed!

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