Fresh Blueberry Pie is an easy blueberry pie recipe using fresh blueberries over a creamy layer of sweet buttermilk custard filling. Simply fill a pie crust shell with a five minute cream filling, bake, and top with an easy homemade blueberry sauce.
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 pie crust or make an easy homemade crust for the bottom crust.
Fresh blueberry pie recipe is perfect for pie baking novices! This easy recipe avoids common problems such as a soupy blueberry filling, thickeners, or cooked fillings overflowing in your oven.
The fresh blueberry topping comes together in five 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 blueberry custard pie. No need to let anyone know how easy this show-stopping fresh blueberry cream pie is to make!
How to Store Blueberry Pie
Once the pie has cooled completely, Blueberry Cream Pie should be stored in the refrigerator.
However, since the custard is cooked, the 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, though, are perfectly fine to freeze either cooked or uncooked.
Read more helpful tips on storing fruit pies at The Kitchn.
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
- Sprinkle with cinnamon and sugar and serve with whipped cream
- Drizzle on salted caramel sauce
- Try other fresh fruit sauces or jam, such as strawberry, raspberry, or blackberry
- Spread on lemon curd
How To Make Fresh Blueberry Pie Recipe
- In a large bowl whisk together flour, sugar, and salt.
- Add eggs, buttermilk, sweetened condensed milk, and vanilla. Whisk well.
- Pour into pie shell and bake until set, about 1 hour.
- While pie is cooling make quick blueberry topping on the stove top.
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 browns before the pie is finished cooking. To avoid burned crusts, cover it as soon as it is firm and set. This guarantees golden, perfectly cooked crusts everytime.
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.
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step-by-step web story instructions for this recipe!
More Favorite Fresh Blueberry Recipes!
- Blueberry Syrup takes only 4 simple ingredients and 10 minutes.
- Lemon Blueberry Cake has a citrusy lemon glaze soaked into a light lemon blueberry sheet cake and is topped with fluffy whipped cream cheese frosting.
- Blueberry Zucchini Bread has summer flavors of fresh blueberries and zucchini with a cinnamon sugar topping all mixed in a one-bowl quick bread.
- Blueberry Maple Moscow Mule is lightly sweetened with pure maple syrup and muddled fresh blueberries.
- Gluten Free Blueberry Cobbler is a quick, easy dessert no one will suspect is gluten free!
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Fresh Blueberry Pie
Ingredients
Filling:
- 1/3 cup sugar
- 3 tablespoons all-purpose flour or gluten free flour, (I recommend Cup 4 Cup gluten free flour)
- 1/2 teaspoon salt
- 2 large eggs
- 1 egg white
- 14 ounce can sweetened condensed milk
- 1 cup buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1 pie crust shell, store bought or homemade
Topping:
- 3 cups fresh blueberries, divided
- 1/4 cup sugar
- 1/2 tsp. vanilla
Instructions
- Heat oven to 325ºF. In a large bowl whisk together sugar, flour and salt. Add eggs, egg white, sweetened condensed milk, buttermilk, lemon juice and vanilla. Whisk well.
- Pour buttermilk custard into pie shell. Bake for 50 minutes - 1 hour, or until filling sets*. Transfer to a rack to cool for at least 20 minutes while blueberry topping is made.
Topping:
- In a small saucepan stir together 1 cup blueberries with 1/4 cup sugar. Cook over medium heat until blueberries start to burst and juice, about 5 minutes.
- Let blueberries simmer, stirring occasionally, until thickened, about 4 minutes. Remove from heat and stir in vanilla.
- Let blueberry sauce cool down slightly, about 10 minutes. Stir in remaining fresh blueberries. Spread blueberry mixture over top of pie. Allow pie to cool for at least one hour before cutting and serving. Store leftovers in refrigerator.
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Recipe Notes
- 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
❊SHOP THE RECIPE❊
Items used to make this recipe:
Silicone Pie Shield Pie Dish Rolling Pin
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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