Blueberry custard pie, a delicious summer treat.

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Recipe Summary

prep:
25 mins
cook:
50 mins
total:
1 hr 15 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 410 degrees F (210 degrees C). Line a pie plate with 1 pie crust.

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  • Beat eggs slightly in a large bowl. Mix in sugar, flour, cornstarch, milk, nutmeg, cinnamon, and salt. Add blueberries; stir to combine. Pour blueberry mixture over the bottom crust.

  • Roll the top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.

  • Bake in the preheated oven until center is set, about 50 minutes.

Nutrition Facts

484 calories; protein 6.1g 12% DV; carbohydrates 78.4g 25% DV; fat 17.2g 26% DV; cholesterol 70.1mg 23% DV; sodium 335.2mg 13% DV. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/14/2020
Easy to make and very delicious. First blueberry anything I've made and this recipe makes it into my dessert rotation. Read More
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