If you love the creamy combination of creamy custard with fresh fruit sauce topping, then this easy recipe for blueberry custard pie is for you! Simply fill a pie crust shell with a 5-minute buttermilk filling, bake, and top with an easy homemade blueberry sauce. Whether you are a seasoned baker or new to pie making, this well-tested recipe will take you through the process step-by-step!
Blueberry custard pie
Blueberry custard pie combines the tangy creaminess of sour cream and cream cheese, but with a no fuss prep. Whisk together eggs, buttermilk, sweetened condensed milk, lemon juice, and a few tablespoons of flour for a quick custard filling. Simply pour and bake!
Sweetened condensed milk replaces the higher amount of granulated sugar standard blueberry pie recipes have. The tang of buttermilk and acidity of lemon juice balances the sweetness perfectly.
Plus there is no need to mess with a top crust, a fussy lattice top, or streusel topping! Use a store bought crust, make a homemade recipe or substitute this gluten-free pie dough (along with using GF flour in the filling) for a variety of options to fit ease and dietary preference.
Plus, blueberry buttermilk pie is perfect for pie baking novices! This easy recipe avoids common problems of classic blueberry pie, such as a soupy blueberry filling, thickeners, or cooked fillings overflowing in your oven.
The fresh blueberry topping comes together in 5 minutes on the stove top. Combine blueberries with sugar and bring to a boil. The topping naturally thickens without cornstarch.
Finish by stirring in more fresh blueberries and spoon sauce over freshly baked custard. There’s need to let anyone know how simple this show-stopping dessert is to make!
Below, I will show you how to make it, with step-by-step photos, any workable ingredient substitutions, and how to tell when a custard pie has set. It’s time to take advantage of those summer berries and if you have some leftover a refreshing blueberry moscow mule or slice of blueberry zucchini bread makes equally delicious accompaniments!
Ingredients
- All-purpose flour – A small amount of flour helps thicken and set the filling. If making a gluten-free pie, replacing with a gluten-free all purpose flour blend works great too.
- Sweetened condensed milk – Performs a double duty of adding sweetness and thickening to the buttermilk.
- Sugar – A small amount of granulated sugar is added to the filling, but most of the sweetness comes from the sweetened condensed milk. For more caramel flavored custard, light brown sugar may be substituted.
- Eggs – Essential for a creamy custard filling because it enhances binding and rich flavor.
- Buttermilk – Adds a little acidic tanginess to balance the sweetness of the berries.
- Blueberries – Fresh are preferred, but frozen may also used. See the “Substituting Frozen Blueberries” section
How To Make Blueberry Custard Pie
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Preheat the oven to 375ºF. Roll out the crust and fit into a 9-inch pie pan. First, partially bake the unbaked pie crust without the filling. Line the bottom of the crust with a piece of parchment paper and fill with dried beans or use simply use this handy pie weight (love this gadget!) I also line the edges with a pie shield to protect the crust from becoming overly browned. Bake for 15-20 minutes.
- Meanwhile, make the buttermilk custard. In a large bowl whisk together flour, sugar, and salt.
- Add in the eggs, buttermilk, sweetened condensed milk, and teaspoon vanilla extract. Whisk well.
- Remove the partially baked pie crust from the oven and lower the oven temperature to 325ºF. Pour the filling in and bake until set, about 1 hour.
- Cool the pie on a wire rack until it comes to room temperature, about 1-2 hours. Once it has cooled make the blueberry topping, cool, and spread on top. Move the pie, with fruit topping, to the refrigerate to chill for at least 2 hours before slicing and serving.
How To Tell When Custard Pie Is Set
Custard firms as it cools, so it can be tricky to know exactly when a custard pie is done cooking. Use these tricks to know exactly when to pull your pie from the oven.
- The top will look slightly puffed out and dry. Around the edges the custard may start to crack slightly.
- Press a finger down lightly in the middle. If it feels like liquid underneath, keep cooking. When custard springs back or feels firm the pie is set.
- Custard shouldn’t have a wet, sloshy jiggle, but also shouldn’t not be able to jiggle at all. If it doesn’t move when jiggled, it’s most like overbaked.
- If in doubt, turn off oven and let pie set for 10 minutes more in hot oven. Alternatively, take pie out of oven and turn over another pie plate on top to retain heat and finish cooking. Metal or disposable pie tins work best for this.
How to keep Pie Crust from burning
Since the edge of the pie is so exposed, it often turns golden brown before the pie is finished cooking. To avoid overly browned, burned crusts, it’s best to shield the out edges while cooking.
I prefer to use an inexpensive silicone pie shield because the wider base covers all sized pie crusts and it’s easy to throw on.
If you don’t have a pie shield on hand, aluminum foil may also be used. This article shows how to cut a circular foil shield quickly and easily.
Can Frozen Blueberries Be Substituted for Fresh?
The blueberry topping calls for fresh blueberries, but frozen may also be substituted. Please note the topping structure will resemble more of a sauce if using frozen blueberries.
If the sauce is too runny, mix together a cornstarch slurry of 2 tablespoons water with 2 tablespoons cornstarch. Whisk into boiling blueberry topping, cook, and stir for 1 minute.
Substitutions for Blueberry Topping
If you don’t have fresh or frozen blueberries on hand, try alternative toppings for buttermilk custard pie!
- Use canned blueberry pie filling or this quick blueberry syrup
- Omit the fruit, sprinkle with cinnamon and sugar and serve with whipped cream and/or candied pecans.
- Drizzle on salted caramel sauce
- Try other fresh fruit sauces or jam, such as strawberry, raspberry, or blackberry.
- Spread on lemon curd.
Storing Tips
Once the pie has cooled completely, the pie should be stored in the refrigerator so the custard can fully set before slicing.
However, since the custard is cooked, leftover pie can be left at room temperature for a few hours. If storing longer, move to the refrigerator.
This pie recipe will not freeze well because of the cream filling. Other cooked fruit pies, such as concord grape pie, are perfectly fine to freeze either cooked or uncooked.
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Creamy Blueberry Custard Pie With Buttermilk
Equipment Needed
Ingredients
Filling:
- 1 unbaked pie crust shell, store bought, homemade or gluten-free pie dough
- ⅓ cup sugar
- 3 tablespoons all-purpose flour or gluten free flour, (I recommend Cup4Cup gluten free flour)
- ½ teaspoon salt
- 14 ounce can sweetened condensed milk
- 1 cup buttermilk
- 2 large eggs
- 1 egg white
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
Topping:
- 3 cups fresh blueberries, divided
- ¼ cup sugar
- ½ teaspoon vanilla
Instructions
- Preheat the oven to 375ºF. Roll out the crust and fit into a 9-inch pie pan. Partially bake the unbaked pie crust without the filling. To do this, line the bottom of the crust with a piece of parchment paper and fill with dried beans or use this handy pie weight. I also line the edges with a pie shield to protect the crust from becoming overly browned. Bake for 15 minutes.1 unbaked pie crust shell,
- Meanwhile make the custard. In a large bowl whisk together the sugar, flour and salt. Add in the sweetened condensed milk, buttermilk, eggs, lemon juice, and vanilla. Whisk well.⅓ cup sugar,3 tablespoons all-purpose flour or gluten free flour,,½ teaspoon salt,14 ounce can sweetened condensed milk,1 cup buttermilk,2 large eggs,1 egg white,1 tablespoon lemon juice,1 teaspoon vanilla
- Remove the partially baked bake pie crust from the oven and lower the temperature to 325°F. Pour in the filling, replacing the pie shield after. Bake until the custard is set, about 60-70 minutes. See recipe notes for "How To Tell When Custard Is Set."
- Cool the pie on a wire rack until it comes to room temperature, about 1-2 hours. Meanwhile, make the blueberry topping.
Topping:
- In a small saucepan stir together 1 cup blueberries with ¼ cup sugar. Cook over medium heat until blueberries start to burst and juice, about 5 minutes.3 cups fresh blueberries,,¼ cup sugar
- Let blueberries simmer, stirring occasionally, until thickened, about 4 minutes. Remove from heat and stir in vanilla.½ teaspoon vanilla
- Let blueberry sauce cool down slightly, about 10 minutes. Stir in remaining fresh blueberries. Spread blueberry mixture over top of the cooled pie. Transfer to the refrigerator to chill completely and allow the custard to set before slicing and serving. Store leftovers in refrigerator.
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Recipe Notes
How to Tell When Custard Is Set
Custard firms up as it cools, so it can be a little tricky to know exactly when a custard pie is done cooking. Use these tricks to know exactly when to pull your pie from the oven.- The top will look slightly puffed out and dry. Around the edges the custard may start to crack slightly.
- Press a finger down lightly in the middle. If it feels like liquid underneath, keep cooking. It is done when custard springs back or feels firm.
- Custard shouldn’t have a wet, sloshy jiggle, but also shouldn’t not be able to jiggle at all. If it doesn’t move when jiggled, it’s most like overbaked.
- If in doubt, turn off oven and let pie set for 10 minutes more in hot oven. Alternatively, take pie out of oven and turn over another pie plate on top to retain heat and finish cooking. Metal or disposable pie tins work best for this.
Nutrition
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jessica w. says
Made this for Pi Day. It was a hit! Thank you for sharing your recipe.
Melissa says
You’re welcome, Jessica! Love any excuse to make a pie!
Best,
Melissa
Ruth says
Loved it,
Melissa says
Thank you, Ruth! I’m so glad you enjoyed the pie 🙂
Best,
Melissa