Here’s the summer pie you need. My cold and creamy blueberry custard pie is easy enough for novice bakers, but with a classic old fashioned and impressive taste. Layer the 5-minute buttermilk and sweetened condensed milk filling in a pastry shell, bake, and chill. Top with an easy homemade blueberry sauce and be prepared for lots of accolades!
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Chilled Blueberry Custard Pie with Sweetened Condensed Milk
It doesn’t get any easier with better results! If you love an old fashioned blueberry custard pie, my no-fuss take combines the same cool and creamy taste, loads of fresh berries, but with a super simple 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 my flaky homemade 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. When I have
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!
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Ingredients Tid Bits
- 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.
- 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.
- Buttermilk – Adds a little acidic tanginess to balance the sweetness of the berries.
- Blueberries – Fresh are preferred, but frozen may also used. If you need an easy blueberry dessert to use up a lot of berries, this is the recipe I turn to or my moist homemade blueberry zucchini bread.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Partial bake pie crust
I like to do this to get a crisp, browned, and flaky bottom layer. Roll out the crust and fit into a 9-inch pie pan. 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, but the one pictured seems to be discontinued. Here’s something similar that would work!) I also line the edges with a pie shield to protect the crust from becoming overly browned. Bake for 15-20 minutes.
Whisk together minute 5-custard
Easiest part of the recipe! While the crust partially bakes, make the buttermilk custard. In a large bowl whisk together flour, sugar, and salt. Add in the eggs, buttermilk, sweetened condensed milk, vanilla and whisk until smooth.
Pour and bake
Pour the filling in the crust and bake until set, about 1 hour. After the pie cools to room temp you can make the blueberry topping. transfer it to the fridge to chill completely. Cool the pie on a wire rack until it comes to room temperature, about 1-2 hours.
Pour and bake
Once it has cooled it’s time to make the blueberry topping. In a small saucepan combine the fresh berries and sugar and cook until they burst and thicken slightly. Remove from the stove, cool slightly, then stir in the rest of the berries. If you’d like to use frozen berries, I have notes on that in the recipe card below.
Finally chill the pie so the custard gets nice and cold. Slice, serve and enjoy!
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Creamy Blueberry Custard Pie With Buttermilk
Ingredients
Filling:
- 1 unbaked pie crust shell, store bought, homemade or gluten-free pie dough
- ⅓ cup granulated 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 (see recipe notes for frozen)
- ¼ cup sugar
- ½ teaspoon vanilla
Equipment
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 granulated 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.
- 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.
Notes
Using Frozen Blueberries
If using the frozen berries, the topping structure will resemble more of a sauce. If it 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.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
This pie looks so scrumptious. I am going to make it. My question is what is that pie shield called and where did you get it? Amazon?
Hi Judy,
Are you talking about the pie crust shield? Yes, I got it from Amazon. Here it is.
Best,
Melissa
Could corn starch be used in the filling in the place of the flour?
Yes, that wouldn’t be a problem. 🙂
Best,
Melissa
Made this for Pi Day. It was a hit! Thank you for sharing your recipe.
You’re welcome, Jessica! Love any excuse to make a pie!
Best,
Melissa
Loved it,
Thank you, Ruth! I’m so glad you enjoyed the pie 🙂
Best,
Melissa