Description
Blueberry Custard Pie is a delightful fusion of creamy custard and juicy, fresh blueberries. The smooth custard filling is infused with hints of vanilla and cinnamon, creating the perfect backdrop for the tart, sweet berries that burst with flavor in every bite.
Ingredients
1 nine-inch pie crust, unbaked
2 cups fresh blueberries (if using frozen, do not thaw)
1 Tablespoon flour
1 cup sugar
1 cup evaporated milk
3 large eggs, slightly beaten
1 teaspoon vanilla extract
Dash of cinnamon
Instructions
Preheat your oven to 400°F (200°C). Using a fork, prick the sides and bottom of the pie crust. Line the crust with parchment paper, then fill with raw rice or pie weights. Prebake the pie crust for 15 minutes.
Remove the parchment paper and rice/pie weights, and allow the crust to cool.
Place the fresh or frozen blueberries in the prebaked pie crust. Set aside.
In a medium bowl, whisk together the flour and sugar. Gradually whisk in the evaporated milk, ensuring the mixture is smooth.
Whisk in the beaten eggs, cinnamon, and vanilla extract until fully incorporated.
Pour the custard mixture over the blueberries.
Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 35 minutes, or until the custard is set.
Allow the pie to cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 290