Berry Custard Pie Recipes

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BLUEBERRY CUSTARD PIE



Blueberry Custard Pie image

Blueberry pie is delicious, but add a custard for a little something different... I love this for a quick breakfast snack for guests!

Provided by kristin

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 9

3 cups fresh blueberries
1 (9 inch) prepared graham cracker crust
1 cup all-purpose flour, divided
½ cup white sugar
⅛ teaspoon salt
⅔ cup sour cream
2 eggs
½ cup brown sugar
½ cup cold butter, cut into cubes

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Spread blueberries over the bottom of the graham cracker crust.
  • Mix 1/2 cup flour, white sugar, and salt together in a bowl.
  • Whisk sour cream and eggs together in a separate bowl. Fold in flour mixture. Pour batter over the blueberries.
  • Combine remaining 1/2 cup flour and brown sugar in a bowl. Cut in butter using a pastry cutter or 2 knives until mixture forms coarse crumbs. Scatter crumb topping over the pie.
  • Bake in the preheated oven until custard and topping are golden brown, 50 to 55 minutes. Transfer to a rack and cool completely before serving.

Nutrition Facts : Calories 496.9 calories, Carbohydrate 66.2 g, Cholesterol 85.4 mg, Fat 24.5 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 11.8 g, Sodium 321 mg, Sugar 42.9 g

RASPBERRY CUSTARD PIE



Raspberry Custard Pie image

Dorothy Regnier of Kamloops, British Columbia suggests, "You can substitute other kinds of berries or rhubarb in the filling for this pie. But raspberries are hard to beat!"

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

Dough for single-crust pie
3 large eggs
2 cups sugar
1/2 cup all-purpose flour
1/3 cup evaporated milk
2 teaspoons vanilla extract
Dash salt
5-1/2 cups fresh or frozen raspberries
TOPPING:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup cold butter

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, beat eggs. Add sugar, flour, milk, vanilla and salt; mix well. Gently fold in raspberries. Pour into crust. For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. , Bake 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 45-50 minutes longer. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 588 calories, Fat 20g fat (12g saturated fat), Cholesterol 118mg cholesterol, Sodium 259mg sodium, Carbohydrate 95g carbohydrate (62g sugars, Fiber 6g fiber), Protein 8g protein.

BLUEBERRY CUSTARD PIE



Blueberry Custard Pie image

This blueberry custard pie is one of my husband's favorite desserts. We pick our own fresh blueberries; they make the pie even better. One piece is never enough. -Sonja Jenner, Bartlesville, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 16

Pastry for single-crust pie (9 inches)
1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon ground cinnamon
3 cups fresh or frozen blueberries
1/4 cup orange juice
CUSTARD:
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1-1/4 cups whole milk
3 egg yolks
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double-thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in blueberries and orange juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Cover and set aside., For custard, in a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Cool to room temperature without stirring; set aside., In a large bowl, beat egg whites and cream of tarter on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Pour blueberry mixture into pie shell; top with custard. Spread meringue evenly over filling, sealing edges to crust. , Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Store leftovers in the refrigerator.,

Nutrition Facts : Calories 356 calories, Fat 10g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 177mg sodium, Carbohydrate 63g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.

BLUEBERRY CUSTARD PIE



Blueberry Custard Pie image

I got this recipe from a coworker who knows I enjoy both blueberries and custard. I haven't made this myself yet, but I soon will!

Provided by Michelle S.

Categories     Pie

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

2 cups blueberries
1 baked 9 inch pie shell, well chilled
1 tablespoon flour
1 cup sugar
1 cup evaporated milk
3 large eggs, lightly beaten
1 teaspoon vanilla

Steps:

  • Preheat oven to 425 degrees.
  • Place blueberries in pie crust; set aside.
  • In a medium bowl, mix flour and sugar; gradually add evaporated milk, stirring until smooth.
  • Whisk in eggs and vanilla until blended; pour mixture over blueberries.
  • If desired, sprinkle with a dash each of cinnamon and nutmeg.
  • Bake 15 minutes; reduce heat to 350 degrees.
  • Bake 35 minutes longer.
  • Cool completely before slicing.

Nutrition Facts : Calories 386.3, Fat 13.1, SaturatedFat 5.1, Cholesterol 105.2, Sodium 200.8, Carbohydrate 60.4, Fiber 2.1, Sugar 39.5, Protein 8.2

OLD-FASHIONED BLUEBERRY CUSTARD PIE



Old-Fashioned Blueberry Custard Pie image

Blueberry custard pie, a delicious summer treat.

Provided by coldlander

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

2 (9 inch) prepared pie crusts
3 eggs, slightly beaten
1 ¾ cups white sugar
4 tablespoons all-purpose flour
3 tablespoons cornstarch
2 tablespoons milk
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon salt
3 cups fresh blueberries

Steps:

  • Preheat the oven to 410 degrees F (210 degrees C). Line a pie plate with 1 pie crust.
  • Beat eggs slightly in a large bowl. Mix in sugar, flour, cornstarch, milk, nutmeg, cinnamon, and salt. Add blueberries; stir to combine. Pour blueberry mixture over the bottom crust.
  • Roll the top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
  • Bake in the preheated oven until center is set, about 50 minutes.

Nutrition Facts : Calories 483.5 calories, Carbohydrate 78.4 g, Cholesterol 70.1 mg, Fat 17.2 g, Fiber 3.2 g, Protein 6.1 g, SaturatedFat 4.4 g, Sodium 335.2 mg, Sugar 49.6 g

BLACKBERRY CUSTARD PIE



Blackberry Custard Pie image

This is the pie that captured my DH's heart! This is a great recipe that uses only 1 pie crust. I recommend using a deep dish pie crust to minimize spill overs. *Pls note that the first time flour listed in the ingredients, it should be 1/3 cup flour as listed in the directions. I've tried editing this several times and it won't change.

Provided by Chef by Chance

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

1 (9 inch) deep dish pie shells, unbaked
1/2 cup sour cream
2 eggs
1/3 cup flour
1/4 cup butter
3 cups blackberries
1 cup sugar
1/2 cup flour
1/2 cup sugar

Steps:

  • Preheat oven to 350 degrees.
  • Place berries into the pie shell.
  • Beat the 2 eggs together, then add the sour cream, 1 cup of sugar, 1/3 cup of flour. Pour over the berries.
  • Combine the butter, 1/2 cup of sugar, and the 1/2 cup of flour to make a crumble topping. Sprinkle crumble onto the top of the pie.
  • Bake for 50-55 minutes.

Nutrition Facts : Calories 410, Fat 15.7, SaturatedFat 7.5, Cholesterol 69.2, Sodium 171, Carbohydrate 64, Fiber 3.9, Sugar 41.5, Protein 5.3

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