Name: Blueberry Custard Pie - Blueberry Recipes
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 unbaked 9-inch pie crust; 1 cup fresh blueberries; 1 cup sugar; 2 tablespoons all-purpose flour; 3 large eggs; 1 cup heavy cream; 1 teaspoon vanilla extract; Zest of 1 lemon; Pinch of salt; Powdered sugar for topping (optional)

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When I first baked this Blueberry Custard Pie, I wasn’t trying to impress anyone—it just happened. You know those recipes that feel like a happy accident? That’s exactly what this pie is. It’s soft, creamy, and filled with blueberries that burst like little fireworks with every bite. The custard’s rich but not too heavy, and it wraps around the fruit like a cozy blanket. I love how the crust gives just the right amount of crunch. It’s the kind of dessert that makes you pause mid-bite, smile, and think, ‘Yep, this one’s a keeper.’ Whether you’re craving an easy blueberry pie recipe for a weekend treat, dreaming of a blueberry cream pie recipe to surprise someone you love, or exploring new blueberry desserts recipes for the season, this one fits the bill. It’s got that old-fashioned feel with a touch of lemon to brighten things up—kind of like a sunshine twist on a classic blueberry delight recipe. I’ve even served it for brunch, so it’s safe to say it doubles as one of my favorite blueberry recipes breakfast ideas. And honestly, if you’re into lemon blueberry dessert recipes, this pie will make you wonder why you ever baked anything else.

1) Key Takeaways
2) Easy Blueberry Custard Pie Recipe
3) Ingredients for Blueberry Custard Pie
4) How to Make Blueberry Custard Pie
5) Tips for Making Blueberry Custard Pie
6) Making Blueberry Custard Pie Ahead of Time
7) Storing Leftover Blueberry Custard Pie
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9) Blueberry Custard Pie
10) Nutrition

1) Key Takeaways

This Blueberry Custard Pie brings a creamy custard together with sweet bursts of blueberry in a flaky crust. It’s rich but balanced, sweet but not heavy, and it makes any table look a little more special. The recipe takes about an hour and gives you a dessert that feels like summer, even in the middle of winter. I love how it mixes comfort and brightness in every bite.

It’s one of those blueberry recipes that people remember after the first slice. The texture is what gets me—the silky custard against the juicy berries feels like magic in your mouth. You don’t need any fancy steps or rare ingredients either, which is why I make it so often for family gatherings and weekend baking days. If you love easy desserts that make you look like you spent hours in the kitchen, this pie is your secret weapon.

The best part is how forgiving it is. Whether you’re new to baking or have been whisking for years, this pie just works. You mix, pour, bake, and before you know it, your kitchen smells like home.

2) Easy Blueberry Custard Pie Recipe

This easy blueberry custard pie recipe feels like something out of an old family cookbook. It’s the kind of dessert that reminds you of Sunday afternoons, when the oven’s humming and everyone’s waiting to sneak a taste before dinner. I remember the first time I baked it, I wasn’t sure it would set right, but the moment it came out golden, I knew I’d found a keeper.

Blueberry recipes always have a way of making me feel grounded, and this one’s my go-to when I want something simple but comforting. The custard fills the crust smoothly, the berries pop just enough, and the lemon zest lifts it all without taking over. It’s the balance that makes this pie so special. It’s a recipe that fits any season—fresh blueberries in summer, frozen in winter—and it never disappoints.

Every time I make it, someone asks for the recipe. And when I say it’s from Elena Cooks, I can’t help but smile a little because it feels like sharing a small piece of joy. You can find it anytime on Elena Cooks.

3) Ingredients for Blueberry Custard Pie

Pie Crust: A good pie crust makes all the difference. I prefer a homemade one, but store-bought works if you’re in a rush. Just make sure it’s firm enough to hold that creamy custard filling.

Blueberries: Fresh blueberries are perfect, but frozen ones can step in easily. Don’t thaw them—they’ll keep the filling from getting too thin. Their tart sweetness balances beautifully with the custard.

Sugar: Regular white sugar does the trick here. It sweetens the filling without overpowering the fruit. I sometimes sprinkle a bit extra on top before baking for a faint caramel touch.

Flour: A little all-purpose flour thickens the custard so it holds its shape once sliced. It’s a small but mighty ingredient.

Eggs: Eggs give structure to the custard and that golden hue we all love. Room temperature eggs blend best.

Heavy Cream: This makes the filling rich and velvety. It ties the flavors together and gives that perfect custard texture we crave in blueberry desserts recipes.

Vanilla Extract: A teaspoon brings warmth and depth to every bite. It’s subtle but makes the whole pie smell heavenly.

Lemon Zest: It brightens the flavor and cuts through the sweetness. If you love lemon blueberry dessert recipes, this detail will make your heart sing.

Salt: Just a pinch makes everything taste more balanced. It’s the quiet hero of this pie.

Powdered Sugar: For dusting before serving. It’s optional, but it makes the pie look picture-perfect.

4) How to Make Blueberry Custard Pie

Step 1. Preheat your oven to 350°F and set your pie crust into a 9-inch dish. Crimp the edges with your fingers—messy or neat, it doesn’t matter. This pie forgives all kinds of crust imperfections.

Step 2. Scatter the blueberries evenly at the bottom. The color will deepen as they bake, and some may burst, leaving lovely purple streaks in the custard.

Step 3. In a bowl, whisk sugar, flour, and salt. Add eggs, cream, vanilla, and lemon zest. Whisk until the mixture feels silky smooth. This is where the magic begins—it’s your custard base.

Step 4. Pour the mixture gently over the blueberries. Don’t stir; let gravity do the work. It’s the perfect example of a blueberry cream pie recipe that’s simple but elegant.

Step 5. Bake for about 45–50 minutes until the center barely jiggles. Your kitchen will smell like sunshine on a lazy morning.

Step 6. Cool the pie completely, then chill for a couple of hours before slicing. The wait is the hardest part, but it’s worth it.

5) Tips for Making Blueberry Custard Pie

For smoother custard, don’t overmix. Gentle whisking keeps air out and gives that silky texture. Use room-temperature eggs so they blend easier. If you’re using frozen berries, toss them lightly in flour first—it keeps the color even.

Sometimes I brush the crust with a bit of egg wash before baking. It helps seal it and keeps the bottom from getting soggy. You can even sprinkle coarse sugar on the crust for a light crunch. Little touches like that turn an easy blueberry pie recipe into something that looks bakery-worthy.

And here’s my favorite trick: once baked and cooled, let the pie rest overnight. The custard sets better, and the flavor deepens. The next day, it slices perfectly, like a dream.

6) Making Blueberry Custard Pie Ahead of Time

If you’re planning ahead, this pie is your friend. Bake it the day before your event, cover it loosely, and keep it chilled. The flavors settle and blend beautifully overnight. It’s part of what makes this one of my favorite blueberry delight recipe options for holidays and potlucks.

When serving, give it a few minutes at room temperature to soften slightly. The custard becomes creamy again, and the berries shine through. It’s the kind of pie that feels made for sharing—but fair warning, there may not be leftovers.

Sometimes, I even freeze individual slices. Wrapped well, they thaw beautifully and taste like they were baked the same day. Talk about an easy treat waiting in your freezer.

7) Storing Leftover Blueberry Custard Pie

Keep leftovers in the fridge, covered tightly. The pie stays good for about three days, though mine rarely lasts that long. I like to store slices in airtight containers to keep the crust crisp. If you want to serve it warm, heat it gently for ten seconds in the microwave—just enough to take the chill off.

Sometimes I’ll eat a slice for breakfast, calling it one of my blueberry recipes breakfast moments. A little coffee, a little pie—it feels like a reward for getting up early. Each bite still carries that mix of creamy custard and bright blueberry flavor, even days later.

And if you sprinkle a little powdered sugar before serving, it’s as pretty as the day you baked it.

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9) Blueberry Custard Pie