Blueberry Custard Pie
This dreamy pie is bursting with juicy blueberries, filled with a sweet custard filling and a buttery crumble — just right for celebrating summer!
What You’ll Need:
1 Pre-made or Homemade Pie Crust
I use an organic frozen crust and let it thaw on the counter for a few hours.
3–4 cups of blueberries
Fresh or frozen (if frozen, thaw before using).
Pour them right into the bottom of your prepared pie crust.
Custard Filling:
2 eggs, whisked
½ cup heavy cream
Juice of ½ lemon (mix with cream to make a quick creamy sour cream!)
¼ tsp sea salt
¾ cup sugar
⅓ cup flour
Whisk it all together and pour over the blueberries.
Crumble Topping:
(You might have a little extra—save it for yogurt or muffins!)
4 tbsp cold butter (I love @vitalfarms)
¼ cup brown sugar
¼ cup white sugar
¼ tsp sea salt
½ cup flour
Use a fork or pastry cutter to blend until crumbly, then sprinkle generously over the pie.
Bake at 350°F for 50–55 minutes.
I like to pull mine at 50 for a slightly gooey center. Let it cool before slicing… if you can wait!
🇺🇸 Pack it up for your picnic, or enjoy with a scoop of vanilla under the fireworks.