Fresh Blueberry Pie Recipe

Name: Fresh Blueberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups milk; 2 egg yolks, beaten; 1/4 cup sugar, plus; 2/3 cup sugar; 5 tablespoons cornstarch; 1/2 teaspoon vanilla extract; 2 tablespoons butter; 4 cups blueberries, washed and drained well; 1 tablespoon lemon juice; 1 deep dish pie shell, baked and cooled

Servings: persons

1 1/4 cups milk
2 egg yolks, beaten
1/4 cup sugar, plus
2/3 cup sugar
5 tablespoons cornstarch
1/2 teaspoon vanilla extract
2 tablespoons butter
4 cups blueberries, washed and drained well
1 tablespoon lemon juice
1 deep dish pie shell, baked and cooled

1
In a 2-qt saucepan, mix milk, yolks, 1/4 C sugar, and 2 T cornstarch; cook over medium heat until mixture boils and thickens, stirring.
2
Stir in vanilla and 1 T butter; transfer custard to a shallow dish, cover surface with plastic wrap and refrigerate 2 hours.
3
Meanwhile, in a 3-qt saucepan, stir 1 cup of berries with 2/3 C sugar, 3 T cornstarch and 1 C water; heat to boiling over high heat and cook 2 minutes to thicken, stirring.
4
Stir in lemon juice and 1 T butter; cool and stir in remaining berries.
5
Spread custard in pie shell; top with berry mixture and refrigerate at least 3 hours to set.

504

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 1 1/4 cups milk, 2 egg yolks, beaten, 1/4 cup sugar, plus, 2/3 cup sugar, and more.

Yes, Fresh Blueberry 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.

Fresh Blueberry Pie

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