Blackberry Custard Pie Recipes

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BLACKBERRY PIE



Blackberry Pie image

While this pie is a favorite in Washington state, it is also a classic across the country. The cut-out crusts update the look of the old standard, but the taste is just as sweet, tart and velvety as you remember.

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 6 servings

Number Of Ingredients 10

6 cups blackberries
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon lemon zest plus 1 tablespoon lemon juice
One 14.1-ounce box refrigerated rolled pie crusts (2 crusts)
All-purpose flour, for dusting
1/4 cup cornstarch
1 tablespoon unsalted butter, cut into small pieces
1 large egg, lightly beaten
1 tablespoon turbinado or raw sugar

Steps:

  • Toss together the berries, granulated sugar, vanilla and lemon zest and juice in a large bowl. Let stand at room temperature for 20 minutes.
  • Preheat the oven to 400 degrees F.
  • Meanwhile, unroll one pie crust and press it into a 9-inch pie plate. Roll out the other crust on a floured cutting board. Using a 2-inch round biscuit cutter, cut the entire crust into rounds, rerolling until all the dough is used (about 28 rounds).
  • Sprinkle the cornstarch over the berry mixture and toss to combine. Pour the berry mixture into the crust and spread into an even layer. Dot the top with the butter pieces. Brush the border of the dough lightly with the egg wash. Place the rounds around the border of the pie plate, overlapping them slightly and using the egg wash as an adhesive when necessary. There will be empty space in the center. Crimp the edge of the pie. Brush the entire crust with the egg wash and sprinkle with the turbinado sugar.
  • Put the pie plate on a baking sheet and bake until the center is set and the crust is golden brown, 45 to 50 minutes. Put on a wire rack to cool completely. Serve at room temperature.

BERRY CUSTARD PIE



Berry Custard Pie image

Provided by Sandra Lee

Categories     dessert

Time 50m

Yield 8 servings

Number Of Ingredients 8

3 eggs
1/2 cup sugar
Pinch salt
1 1/2 cups milk
2 teaspoons vanilla extract
1/2 cup blueberries
1/2 cup raspberries
1 (9-inch) graham cracker crust

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium bowl beat together the egg, sugar and salt until the mixture becomes pale. Slowly beat in the milk and vanilla.
  • Cover bottom of the pie crust with the berries. Pour the egg mixture over the top, bake until center is set, about 40 to 45 minutes. Remove from oven and cool to room temperature before serving.

BLACKBERRY CUSTARD TORTE



Blackberry Custard Torte image

Says Ann Fox of Austin, Texas, "Blackberries are my husband's favorite fruit, so I make this outstanding dessert especially for him. It's well worth the effort."

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 12-14 servings.

Number Of Ingredients 12

1 cup all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 cup cold butter
1 large egg
FILLING:
3 egg yolks
2 cups sour cream
1/2 cup sugar
1/4 teaspoon vanilla extract
4 cups fresh or frozen blackberries, drained, divided
Whipped cream

Steps:

  • In a small bowl, combine the flour, sugar and baking powder; cut in butter until crumbly. Stir in egg until dough forms a ball. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan. , For filling, beat the egg yolks, sour cream, sugar and vanilla in another small bowl just until combined. Sprinkle 2 cups blackberries over crust. Carefully pour sour cream mixture over berries. Place pan on a baking sheet. , Bake at 325° for 1-1/2 hours or until center is almost set. Cool on a wire rack (center will fall). , Remove sides of pan. Top with whipped cream and remaining blackberries. Refrigerate any leftovers.

Nutrition Facts : Calories 253 calories, Fat 14g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 132mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g 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

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

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

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

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

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