Homemade Blueberry Custard Pie for the Sunday Nobody Wants Summer to End
A deeply purple, not-too-sweet pie that looks like it came from a bakery case but is honestly just berries, cream, eggs, and a really good crust. The custard gives it structure, the berries give it intensity, and the whole thing is about an hour of actual work.
Equipment
- 9-inch deep-dish pie plate
- Rolling Pin
- Parchment Paper
- Pie weights or dried beans
- Mixing bowls
- Whisk
- Baking Sheet
- Cooling rack
Ingredients
For the Crust
- 1 pie crust (your favorite or store-bought)
For the Filling
- 3 cups blueberries (fresh or frozen)
- 1.5 cups heavy cream
- 1 cup granulated sugar (divided)
- 1 lemon (zested and juiced)
- 2 large egg yolks + 1 large egg
- 1 pinch salt
Instructions
- Prepare the crust: Roll out dough and fit it into a 9-inch deep-dish pie plate. Crimp the edges, prick the bottom with a fork. Freeze for 15 minutes.
- Par-bake: Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F for 15 minutes. Remove the parchment and weights, then bake for another 5-7 minutes until the bottom is dry and matte. Set aside.
- Macerate the berries: In a medium bowl, combine 3 cups blueberries, ½ cup sugar, and the zest of 1 lemon. Toss gently and let sit for 20-30 minutes until syrupy.
- Make the custard: In a separate bowl, whisk together 1½ cups heavy cream, 2 egg yolks, 1 whole egg, remaining ½ cup sugar, a pinch of salt, and 1 tablespoon lemon juice. Whisk gently until smooth – avoid incorporating air bubbles.
- Assemble: Pour the macerated blueberries and all their syrup into the blind-baked crust. Gently pour the custard over the berries. Do not stir – the marbling happens naturally.
- Bake: Place the pie on a baking sheet. Bake at 350°F for 45-55 minutes until the edges are set and slightly puffed but the center still jiggles slightly. If the top browns too fast, tent loosely with foil at the 35-minute mark.
- Cool completely: Let the pie cool on a wire rack for at least 2 hours before slicing. The custard needs time to set. For best results, make a day ahead and let it sit at room temperature covered with a tea towel.
Notes
Do not over-mix the custard – gentle strokes only to avoid air bubbles. Use a deep-dish 9-inch pie plate with at least 2-inch sides to prevent overflow. Cool completely (2 hours on counter, then 30 min in fridge if impatient) before slicing. If top browns too fast, tent with foil at 35 minutes. This pie is actually better the next day – the custard firms up and flavors meld. Store covered at room temperature for up to 3 days. Do not freeze the whole pie; you can freeze the blind-baked crust separately. For a gluten-free version, use a high-quality GF pie crust. Substitution: swap 1 cup blueberries for blackberries or raspberries for a more complex flavor.