Creamy Blueberry Custard Pie With Buttermilk

Name: Creamy Blueberry Custard Pie With Buttermilk
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 unbaked pie crust shell,; ⅓ cup sugar; 3 tablespoons all-purpose flour or gluten free flour, ((I recommend Cup4Cup gluten free flour)); ½ teaspoon salt; 14 ounce can sweetened condensed milk; 1 cup buttermilk; 2 large eggs; 1 egg white; 1 tablespoon lemon juice; 1 teaspoon vanilla; 3 cups fresh blueberries, (divided); ¼ cup sugar; ½ teaspoon vanilla

8 steps

Prep:10minCook:1h 15min

If you love the creamy combination of creamy custard with fresh fruit sauce topping, then this easy recipe for blueberry custard pie is for you! Simply fill a pie crust shell with a 5-minute buttermilk filling, bake, and top with an easy homemade blueberry sauce. Whether you are a seasoned baker or new to pie making, this well-tested recipe will take you through the process step-by-step!

Updated at: Thu, 21 Nov 2024 15:26:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories426.8 kcal (21%)

Total Fat14 g (20%)

Carbs68.3 g (26%)

Sugars48.8 g (54%)

Protein8.4 g (17%)

Sodium382.2 mg (19%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1pie crust shell

unbaked

⅓ cupsugar

3 tablespoonsall-purpose flour

or gluten free flour, I recommend Cup4Cup gluten free flour

½ teaspoonsalt

14 ouncecan sweetened condensed milk

1 cupbuttermilk

2eggs

large

1egg white

1 tablespoonlemon juice

1 teaspoonvanilla

3 cupsfresh blueberries

divided

¼ cupsugar

½ teaspoonvanilla

Instructions

Step 1

Preheat the oven to 375ºF. Roll out the crust and fit into a 9-inch pie pan. Partially bake the unbaked pie crust without the filling. To do this, line the bottom of the crust with a piece of parchment paper and fill with dried beans or use this handy pie weight. I also line the edges with a pie shield to protect the crust from becoming overly browned. Bake for 15 minutes.

Step 2

Meanwhile make the custard. In a large bowl whisk together the sugar, flour and salt. Add in the sweetened condensed milk, buttermilk, eggs, lemon juice, and vanilla. Whisk well.

Step 3

Remove the partially baked bake pie crust from the oven and lower the temperature to 325°F. Pour in the filling, replacing the pie shield after. Bake until the custard is set, about 60-70 minutes. See recipe notes for "How To Tell When Custard Is Set."

Step 4

Cool the pie on a wire rack until it comes to room temperature, about 1-2 hours. Meanwhile, make the blueberry topping.

Topping:

Step 5

In a small saucepan stir together 1 cup blueberries with ¼ cup sugar. Cook over medium heat until blueberries start to burst and juice, about 5 minutes.

Step 6

Let blueberries simmer, stirring occasionally, until thickened, about 4 minutes. Remove from heat and stir in vanilla.

Step 7

Let blueberry sauce cool down slightly, about 10 minutes. Stir in remaining fresh blueberries. Spread blueberry mixture over top of the cooled pie. Transfer to the refrigerator to chill completely and allow the custard to set before slicing and serving. Store leftovers in refrigerator.

Step 8

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