Blueberry Custard Pie
Total TimePrep: 45 min. Bake: 15 min. + chilling
This is a very good pie and should be made when you have lots of time to make it. I made it as directed but used 4 cups of blueberries without changing anything else. When I make it again, I will reduce the sugar in the blueberries and the meringue as it boarders on the too sweet side. I had no trouble with not having enough custard or the pie setting up. By the time I got to the assembly of the pie, everything was at room temperature and It turned out as pictured and is a really beautiful pie to serve. This pie is worth the time it takes to make it.
Holy smokes that looks good! could I make this without meringue and use whipping cream instead? Also, could I make this 1 2 3 days ahead of time? thanks! Shira (the mustang girl)
I made this pie lots of times,always comes out great,you don't have to cool down the custard,just make the berry filling,set aside,make the custard filling set aside,make meringue then assemble.You do need one of those rubber spatula things to scrape all the custard out of the pot....And you have to use whole milk or it won't make the custard thick enough in volume to cover the bberries.Was one of my father in laws favorite pies.
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!
This is a delicious pie! I served it at Thanksgiving and it got rave reviews. I like more custard so I doubled that part.
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!
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.
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.
Gosh, that pie sounds wonderful!!
This is a very good pie. It takes a little longer to make than some pies, but it is well worth it.