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Blueberry Custard Pie

Blueberry Custard Pie Recipe

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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 (9-inch) pie crust, store-bought or homemade
  • 3 cups fresh blueberries
  • 3 large eggs, at room temperature
  • ½ cup granulated sugar
  • 2 tbsp cornstarch
  • ¼ tsp fine sea salt
  • 1 cup heavy cream
  • 1½ tsp vanilla extract
  • Zest of 1 lemon (optional)
  • Pinch of ground nutmeg (optional)

Method
 

  1. Preheat oven to 375°F. Roll out dough, fit into pie plate, prick bottom. Line with parchment and weights, bake 15 minutes, remove weights, bake 8 to 10 minutes more until pale gold. Cool completely on rack. Lower oven to 350°F.
  2. Spread blueberries evenly over cooled crust.
  3. Whisk eggs, sugar, cornstarch, and salt until smooth. Whisk in vanilla and lemon zest if using, then whisk in cream until uniform.
  4. Slowly pour custard over berries, starting at edges. Grate nutmeg on top if desired.
  5. Bake at 350°F for 40 to 50 minutes, until edges are set and center jiggles slightly. Cool completely on rack, then refrigerate at least 1 hour for cleanest slices.
  6. Slice into wedges and serve chilled or at cool room temperature.

Notes

Cooling and chilling time are not included in the cook time. For the best texture, refrigerate the pie for at least 1 hour before slicing. The pie can be made a day ahead and kept covered in the fridge.