Print Options

 
 
 
 Print
Blueberry Custard Pie Recipe

Blueberry Custard Pie Recipe

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 YIELD:8 servings

Ingredients

  • 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
  • CUSTARD:
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1-1/4 cups whole milk
  • 3 egg yolks
  • MERINGUE:
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar

Directions

  • 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 hot 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 hot 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.

Nutritional Facts

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

Wine Pairings

Sweet White Wine

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