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.
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.
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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How to tell when custard pie is setCustard 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.
How to keep Pie Crust from burningSince 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.