Blueberry custard pie, HELLO, this was crazy good!
I’ve been cooking a lot lately out of the Simply in Season cookbook and loving the recipes. Just like almost all of the recipes in the book, this one wasn’t complicated and I had everything I needed at home, so it didn’t even require a trip to the store.
And as a bonus, the pie was totally delicious. If you don’t count the cook time, it took me 15 minutes {pie crust making time included} to put this pie together. Easy peasy! I’ve also used peaches before to make a peach custard pie. So if you don’t have any blueberries on hand, know that pretty much any summertime fruit {nectarines, apricots, berries} will do.
Keep calm and bake on my friends. I know you’ll love this blueberry custard pie. 🙂
~Mavis
Simply in Season is an easy to read cookbook full of delicious recipes. The book is broken down by seasons so you’ll know exactly what meals to prepare as the fruits and vegetables start to roll in from your garden or at the local produce stand. It’s awesome!
Blueberry Custard Pie
Description
Blueberry Custard Pie – This pie is not only super easy to make, but is a crowd pleaser as well. Perfect for potlucks and family gatherings!
Ingredients
1 pie crust {Homemade Pie Crust Recipe}
2 cups blueberries {can sub other berries/fruits too}
1/4 cup sugar
2 eggs, beaten
1 1/4 cups milk
1/4 cup sugar
1 teaspoon vanilla extract
Instructions
Fit the pie crust into a greased 9-inch pie dish. Fold the edges over and crimp as desired. Pour blueberries into the pie shell. Sprinkle with 1/4 cup sugar.
In a medium mixing bowl, whisk together the eggs, milk, sugar, and vanilla. Pour over the fruit. Bake at 450 degree oven for 15 minutes. Reduce heat to 350 and continue baking until custard is set, about 30 – 45 more minutes.
Cool before serving. Chill the extras.
Robin in SoCal says
I’m with you simple uncomplicated real food recipes is where it’s at Simply in Season is a great resource. Thanks for sharing I’m a big blueberry fan.
Mavis Butterfield says
I LOVE that book! 🙂 The easier the recipe, the better things taste most of the time.
Cecily says
I’ve been making a similar pie for years. I use blackberries and the zest of a lemon instead of blueberries. I also sprinkle it with a crumb topping before baking. I love that this pie can be eaten warm out of the oven and doesn’t run all over the place when you cut into it.
Mavis Butterfield says
Ohhh I’ll have to try it with blackberries. I still have some in the freezer from last year.
Heather Harris says
I made this with some frozen fruit mix I had in my freezer. I have a feeling it would be better with real fruit, but definitely enjoyed it anyway! Here’s my blogpost on it: http://heatskitchen.blogspot.com/2014/11/berry-custard-pie.html
Thanks for sharing!
Simone says
This is a family favorite. It’s been a hit every time I make it!
Darleen Saunders says
Do you eat this pie warm or chill it first? I assume, due the custard it is stored in the refrigerator.
Mavis Butterfield says
Hi Darleen,
I like to serve this pie at room temperature. And yes, you store the extra pie in the refrigerator. If there is any. 😉
Sharon says
God BLESS you for making your entro short and right to the recipe..who wants a poster’s entire life history to see their recipe!!!??