This isn’t your ordinary blueberry pie! This Blueberry Custard Pie has a crispy crust and is full of juicy blueberries, a simple custard and the most delicious crumb topping. Served with a scoop of vanilla ice cream, this pie is a little slice of heaven!!!Jump to Recipe
Have you ever eaten something that is so good, you just can’t forget about it? Well, three years ago, Zach and I were driving from my family’s Thanksgiving dinner to his. We arrived when the meal was over, which was fine – we were already stuffed.
However, there was this blueberry pie on the counter that intrigued me, so naturally my sweet tooth took over and I dove in. I sat down with a little slice of pie and I remember thinking “this is SO good.”
I’m picky about pie. My mom and grandmas make the most incredible pies, so I’m typically hesitant to try new recipes. But, not this pie. It’s been three years and I FINALLY asked Zach’s cousin if I could please have that recipe – I just couldn’t forget about it!
To be honest, I was a little nervous I’d make it and it wouldn’t live up to the hype I’ve given it over the years. WRONG. It was just as good as I remembered it and I’m SO excited to share the recipe with you!
How do you make blueberry pie?
I was (pleasantly) surprised that I didn’t have to roll out a pie crust for this recipe! It starts out with a very simple “press-in-the-pan” crust. It’s got just a few ingredients and vegetable oil holds the dry ingredients together.
So now that you’ve got the crust ready, you’ll add the blueberries. Next up – the custard! This is a simple combo of sugar, flour, salt, eggs and sour cream. Once it’s combined, you’ll pour it over the blueberries.
Lastly, the crumb topping. Flour, sugar, brown sugar are combined and then butter is added either using a fork or pastry cutter. Then, you’ll sprinkle that over-top, cover the outside crust with aluminum foil (so they don’t burn) and toss the pie into the oven! 50-55 minutes later, the pie will be done and looking absolutely irresistible!!!
What kind of blueberries should I use to make this pie?
You can use either fresh or frozen blueberries for this blueberry pie. If you’re using fresh blueberries, simply rinse them off, let them dry off a bit and put them into the crust.
If you’re using frozen blueberries, thaw them out in warm water and rinse them off well. Once they’re thawed and drained well, they can go into the crust.
How do I know when the pie is done?
When you put the pie in the oven, set the timer for 50 minutes. If the pie has just a tiny bit of “jiggle” to it, it’s probably either almost done or done. The best way to make sure it’s completely cooked is to use a cooking thermometer.
Once the center of the pie reaches 160 degrees F, it is done. If you don’t have a thermometer, you’ll watch for the center to lose its jiggle and for a slightly golden brown crumb topping.
Should I serve the pie warm or cold?
I really love it either way. That being said, it will be easier to cut once it’s completely cool and set up. Therefore, if you’re bringing it to an event or get together, I would probably bring it cold so you get those pretty slices.
However, if you’re not too worried about the perfect slice, a warm soft slice of this pie is perfect with a big ‘ol scoop of vanilla ice cream!! 🙂
Print the Blueberry Custard Pie recipe…
Blueberry Custard Pie
Pat-In-Pan Pie Crust
- 1 c + 2 tbsp flour
- 1 tbsp sugar
- 1/2 tsp salt
- 6 tbsp vegetable oil
- 1 1/2 tbsp milk
- 1 c sugar
- 1/3 c flour
- 1/8 tsp salt
- 2 eggs beaten
- 2/3 c sour cream
- 3 c fresh or frozen blueberries if frozen, thaw and drain well
- 1/4 c sugar
- 1/4 c brown sugar
- 1/2 c flour
- 1/4 c butter
Make the Pie Crust
- In a bowl, combine the flour, sugar and salt. Add the oil and milk and stir until combined.
- Pat into an 9 inch pie pan.
Make the Custard Filling
- Preheat the oven to 350°F.
- Combine the sugar, flour, salt, eggs and sour cream. Whisk until blended.
- Add the blueberries to the pie crust. Pour the custard mixture overtop.
Make the Crumb Topping
- In a mixing bowl, combine the sugar, brown sugar and flour. Using a fork or pastry blender, cut the butter into the dry ingredients until the mixture resembles a coarse meal.
- Sprinkle the crumb topping over the custard.
Bake the Pie
- Bake for 50-55 minutes or until the internal temperature of the pie is 160°F or lightly browned on top. Cool on a wire rack.
- Refrigerate until ready to serve.
I received this recipe from Zach’s cousin who had gotten it from allrecipes.com years ago! I hope you all love it as much as we do! 🙂
Recipe added to the Weekend Potluck.