Blueberry Custard Pie
A creamy blueberry custard pie with a rich vanilla flavor, perfect for summer gatherings or family desserts, combining a buttery crust with sweet, tangy blueberry filling.
Ingredients
Instructions
- Thaw out your deep-dish pie crust and generously poke holes in the bottom and sides.
- Bake the pie crust for 10 minutes at 400°F.
- Remove the crust from the oven and lightly brush with melted butter.
- In a bowl, mix sour cream, flour, sugar, vanilla, salt, and egg until well combined.
- Pour the custard mixture into the prepared pie crust.
- Bake the pie at 350°F for about 30-35 minutes or until the custard is set and golden.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider using Greek yogurt instead of sour cream. You can also add a pinch of cinnamon or nutmeg to the custard mixture for extra warmth. If you don't have a deep-dish pie crust, a regular pie crust will work, but be mindful to adjust baking times slightly. Make sure to poke holes in the crust to prevent bubbling, similar to techniques used in making Crustless Pecan Pie(Or Chewy Squares).
Serving Suggestions
This Blueberry Custard Pie can be enjoyed on its own, but it pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. You might also serve it alongside a fresh fruit salad or a light yogurt dish, such as Waldorf Cantaloupe Salad, to balance flavors. It makes for a delightful dessert at a summer gathering or a cozy family dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm slices in the microwave for about 20-30 seconds or until just heated through. If you prefer, you can also serve it cold or at room temperature, as the flavors develop beautifully with time.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Custard Pie contains roughly 102 calories, with 3g protein, 22g carbohydrates, and 0g fat. It is a good source of vitamin C (18% of the Daily Value). Note that it is relatively high in sodium, at 1840mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well in this recipe. Just make sure to thaw and drain them before adding to the custard to avoid excess moisture. This will help maintain the right texture and prevent the pie from becoming soggy.
What should I do if the custard isn't setting?
If the custard isn't setting after the recommended baking time, it may need additional time in the oven. Keep an eye on it to prevent over-baking. The custard should be slightly jiggly in the center when you take it out, as it will firm up while cooling.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance. Just bake it, allow it to cool completely, and then refrigerate. Be sure to cover it with plastic wrap to keep it fresh. This makes it an ideal dessert for gatherings or special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).