Homemade Blueberry Custard Pie Recipes

HOMEMADE BLUEBERRY CUSTARD PIE

Steps:

• Using a fork, prick the sides and bottom of the crust, place parchment paper on the bottom of the crust, place raw rice or pie weights on the paper. Prebake your pie crust for 15 minutes at 400 degrees. Remove the parchment paper and rice, let the crust cool and proceed with the recipe.
• Place berries in the pie crust, set aside.
• Place the flour and sugar in a medium bowl, whisk together to incorporate. Gradually add the milk to the flour mixture while whisking, whisk until mixture is smooth. Whisk in the eggs, cinnamon and vanilla until well blended, pour mixture over the berries.
• Bake at 425 degrees for 15 minutes, reduce heat to 350 degrees and bake an additional 35 minutes longer. Cool completely before serving.

BLUEBERRY CUSTARD PIE

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.,

OLD-FASHIONED BLUEBERRY CUSTARD PIE

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.

BLUEBERRY CUSTARD PIE

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.

LEMON BLUEBERRY CUSTARD PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, cream butter. Mix in sugar, flour, lemon juice and lemon zest. Beat in egg yolks, then milk.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Gently fold into the lemon mixture. Pour filling into pie crust. Scatter blueberries evenly over the top.
• Bake in the preheated oven for approximately 50 minutes, or until filling is set. Cover the pie with foil after about 30 minutes to avoid browning. Allow to cool slightly before serving.

BLUEBERRY CUSTARD PIE

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.

CREAMY BLUEBERRY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
• Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.
• In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.
• Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.

BLUEBERRY CUSTARD PIE

Steps:

• First you will need to preheat your oven to 350°F.
• Take a large mixing bowl and combine your sugar and cinnamon.
• Proceed by whisking your egg yolks in one at a time, and then add salt at the end.
• Stir in the milk and vanilla.
• Next, spread the warmed jam evenly over the bottom of your pie shell.
• Pour the egg-milk mixture over the warm jam and bake in your preheated oven until the top is lightly browned and the center is set.
• This should take around 30 minutes.
• Remove from your oven and cool to room temperature.
• When ready to serve, slice the pie into individual servings and garnish with your sweetened whipped cream and mint sprigs.