Blueberry Custard Pie Recipe

Name: Blueberry Custard Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pastry for single-crust pie (9 inches); 1/2 cup sugar; 3 tablespoons cornstarch; 1/8 teaspoon ground cinnamon; 3 cups fresh or frozen blueberries; 1/4 cup orange juice; 1/2 cup sugar; 2 tablespoons cornstarch; 1/8 teaspoon salt; 1-1/4 cups whole milk; 3 egg yolks; 3 egg whites; 1/4 teaspoon cream of tartar; 6 tablespoons sugar

Servings: persons

Pastry for single-crust pie (9 inches)
1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon ground cinnamon
3 cups fresh or frozen blueberries
1/4 cup orange juice
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1-1/4 cups whole milk
3 egg yolks
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

1
Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double-thickness of heavy-duty foil. Bake at 450u00b0 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2
In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in blueberries and orange juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Cover and set aside.
3
For custard, in a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Cool to room temperature without stirring; set aside.
4
In a large bowl, beat egg whites and cream of tarter on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
5
Pour blueberry mixture into pie shell; top with custard. Spread meringue evenly over filling, sealing edges to crust.
6
Bake at 350u00b0 for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Store leftovers in the refrigerator.

654

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Pastry for single-crust pie (9 inches), 1/2 cup sugar, 3 tablespoons cornstarch, 1/8 teaspoon ground cinnamon, and more.

Yes, Blueberry Custard Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Custard Pie

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