Blueberry Custard Pie Recipe
Blueberry Custard Pie Recipe photo by Taste of Home

Blueberry Custard Pie Recipe

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This is one of my husband’s favorite pies. We pick our own fresh blueberries; they make the pie even better. One piece is never enough.
TOTAL TIME: Prep: 45 min. Bake: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 45 min. Bake: 15 min. + chilling
MAKES: 8 servings


  • Pastry for single-crust pie (9 inches)
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon ground cinnamon
  • 3 cups fresh or frozen blueberries
  • 1/4 cup orange juice
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1-1/4 cups whole milk
  • 3 egg yolks
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar

Nutritional Facts

1 piece: 356 calories, 10g fat (4g saturated fat), 86mg cholesterol, 177mg sodium, 63g carbohydrate (43g sugars, 1g fiber), 5g protein


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour blueberry mixture into pie shell; top with custard. Spread meringue evenly over filling, sealing edges to crust.
  6. 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. Yield: 8 servings.
Originally published as Blueberry Custard Pie in Country Extra July 2009, p49

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed May. 25, 2015

"THE RECIPE INSTRUCTIONS MAKE NO SENSE! It says to cool the custard filling to room temp and then instructs you to put the meringue topping over the "hot filling" !!?? The photo clearly shows the blueberry filling placed into the pie shell first, followed by the COOLED custard. Meringue MUST always be placed over HOT filling before baked.

Also, there is barely enough custard filling to thinly cover the blueberries, certainly not the nice thick layer shown in the photo. This recipe is flawed on SO MANY LEVELS!"

Reviewed Dec. 1, 2013

"This is a delicious pie! I served it at Thanksgiving and it got rave reviews. I like more custard so I doubled that part."

Reviewed Jul. 12, 2011

"I am not a big pie maker but this one was wonderful! It was well worth the work of making the custard and meringue. My son demanded the recipe and made one the next week. I will make it again!"

Reviewed Jul. 16, 2010

"I made this for my husband who loves blueberry pie. He absolutely loved it. He's the pie maker in the family and he said that this pie tasted better than his. Next time I will make it in a bigger pie pan. My 9 inch Pyrex pan wasn't big enough. I also let the custard cool to room temperature like the recipe instructed but it had turned thin and watery by then. I don't know what I did wrong. Nevertheless, this pie was delicious. I am usually indifferent about blueberry pie but even I loved this."

Reviewed Nov. 15, 2009

"Love this pie recipe. Made this pie many times in the past couple months. True, it does take a little time to make, but it is well worth it."

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