Blueberry Custard Pie
This easy blueberry custard pie combines a creamy, custardy filling with ripe, juicy blueberries. The sweet filling is baked in a pie crust and you can even swap in a store-bought one if you'd like.
Ingredients
- 1 1/2 cups granulated sugar
- 1 cup buttermilk
- 3 large eggs
- 1 tablespoon (1 oz) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1 1/2 cups fresh blueberries or frozen blueberries, thawed
- 1 9-inch (23-cm) store-bought or homemade pie crust, unbaked
Instructions
- Preheat oven to 350°F (180°C).
- In a large bowl, whisk sugar, buttermilk, eggs, butter, and vanilla until well combined. Add flour and salt and whisk until no dry flour remains. Gently stir in blueberries until well incorporated.
- Place pie crust in a 9-inch (23-cm) pie plate. Pour pie filling into pie crust. Bake until just set, 50 to 60 minutes.
☞ TESTER TIP: You’ll need a pie plate that can hold 5 cups of filling. You can check that your pie plate is large enough by filling your empty pie plate with water, 1 cup at a time.
- Cool at room temperature for 1 hour. Refrigerate for at least 2 hours before serving.
Nutrition
Serving: 1serving | Calories: 347kcal | Carbohydrates: 59g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 219mg | Fiber: 1g | Sugar: 42g