Blueberry Custard Pie

This recipe came from my grandmother, who would bake this whenever we could afford to buy blueberries in-season. It’s my favorite way to make a blueberry pie!


Crust (optional)

  • 1 1/4 cups all-purpose flour, plus extra for rolling
  • 1 Sticks or 8 ounces unsalted butter, very-cold, cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 teaspoon sweetener (I prefer erythritol, but sugar or Splenda will work as well)
  • 6 to 8 tablespoons ice water


  • 1 cup (or so) of fresh blueberries (enough to fill up the crust)
  • 2-4 tbsp of sweetener (to taste)
  • 2 medium-sized eggs
  • 1/2 cup of sour cream
  • 1 tsp vanilla extract


Pre-Make the Crust (optional)

Note: a pre-made pie crust works with this pie just as well, if you don’t have the time to make your own crust. I often will make this with a pre-made graham cracker crust.

Mix flour, sugar, and salt in a food processor, pulsing a few times to mix. Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse a few more times, until the largest pieces of butter are pea-sized.

Add ice water, a tablespoon at a time, pulsing once or twice after each addition, until the dough just barely begins to hold together. The mixture is ready when you pinch some of the crumbly dough together with your fingers and it holds together. Don’t add too much water, or the dough will come out tough instead of flaky.

Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface. Gather the mixture in a mound. Use your hands and begin kneading the dough. Don’t over-knead! Kneading too much will also toughen the dough. Only knead enough so that the dough holds together without cracks. If you started with cold butter you should be able to see small chunks of butter speckling the dough. These small bits of butter will spread out into layers as the crust cooks to give you a flaky crust.

Sprinkle with a little flour, wrap in plastic wrap, and refrigerate for one hour or up to 2 days.

Baking the Pie

Remove dough from refrigerator and let sit for a few minutes at room temperature in order to make rolling out a bit easier.

Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. If the dough does stick, carefully use a spatula to unstick it. Once it’s rolled out, carefully place onto a 9-inch pie plate or tin. Gently press the pie dough down so that it lines the bottom and sides. Use a pair of kitchen scissors or a paring knife to trim the dough around the edge of the pie dish.

Fill the pie crust to the brim with blueberries and sprinkle with 1 tbsp of your sweetener of choice. Bake at 400F for 10 minutes.

While the pie is baking, mix the 2 eggs, sour cream, vanilla extract, and remaining sweetener together. Once the pie has baked for 10 minutes, take out of the oven and pour the cream mixture onto the pie. Place the pie back into the oven at 400F, for another 20 minutes, or until a toothpick comes out of the center clean and the edges are golden brown. Let cool at room temperature for 30 min – 1 hour before serving.

Serves 8


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