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!
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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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.