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Blueberry Custard Pie

 Blueberry Custard Pie
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.
8 ServingsPrep: 45 min. Bake: 15 min. + chilling


  • 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


  • 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.
  • 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

2 of 2

Blueberry Custard Pie (continued)

Directions (continued)

  • aside.
  • 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.
  • 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.
  • Pour blueberry mixture into pie shell; top with custard. Spread
  • meringue evenly over hot filling, sealing edges to crust.
  • 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: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.