Fresh Recipe: Blueberry Custard Pie

Summer is progressing quickly, and soon we will be out of fresh blueberries.  That really disappoints Charlotte Fresh and Hubby.  For the little time left with this lovely fruit, consider making a blueberry custard pie.  I know it’s torture to turn on the oven in this sweltering 100 degree heat, but this is a real treat, especially with ice cream.

If blueberries aren’t your thing, you can use other fruit, like sliced or chopped peaches.  For peaches, I would use maybe 4 or 5 depending on size, substitute brandy for the cognac and use almond or vanilla extract instead of lemon.

Fresh Recipe: Blueberry Custard Pie



Serves 6-8

  • single 10-inch pie crust (see recipe below if you need one)
  • 1 Tbs cognac
  • 3 C blueberries
  • 3 Tbs cornstarch
  • 1 C sugar
  • zest + juice of 1 lemon
  • 2 eggs – separate 1 egg yolk out and beat it
  • 6 Tbs butter, melted
  • 1/3 C flour
  • 1 tsp lemon extract
  • salt

Prepare the berries:  in a large bowl, combine the cognac, blueberries, cornstarch, 1/4 C sugar and lemon zest & juice.  Mix thoroughly and let sit for 20-30 minutes.

Blueberries and cognac...need I say more?

Blueberries and cognac...need I say more?

Prepare the custard filling:  in a large bowl, mix together 1 egg + 1 egg white, 3/4 C sugar, melted butter, flour, lemon extract and a pinch of salt.  Set aside.

Preheat oven to 400 degrees.

Roll pie crust to fit your pie plate and flute or decorate edges as desired.  Chill for up to 15 minutes.  Layer foil shiny side down over the chilled crust and fill with pie weights, dry beans or dry rice.  Blind bake the crust for 20 minutes at 400 degrees.  Remove foil and pie weights when done, prick the crust all over with a fork and brush the crust with beaten egg yolk.  Put back in the oven for 2 minutes to set the egg, and remove from oven.
Doesn't have to be pretty; it will still taste good

Doesn't have to be pretty; it will still taste good

Pour the custard into the crust and spread evenly.  Pour the blueberry mixture on top of the custard filling.  
Pour in the berries

Pour in the berries

Bake at 400 degrees for 10 minutes.  Lower oven temperature to 300 degrees and bake for 1 hour or until custard barely moves when pie is gently jiggled.  Allow pie to cool on a wire rack.

The first slice is always the best

The first slice is always the best

Fresh Recipe: CF’s Pie Crust

This crust uses the flaky goodness of shortening and the unbeatable flavor of butter.  You can also try your hand at lard, but I haven’t done so with my loose adaptation of a family recipe.

Makes four single 9 or 10-inch pie crusts.  Handy for freezing extra crusts to make quick pies.

  • 4 C flour
  • 1 C butter, very cold, cut in pieces
  • 1/3 C shortening, very cold, cut in pieces
  • 1 tsp salt
  • 1 egg, beaten
  • 1 tsp sugar
  • 1/2 C ice water, ice removed

In a large bowl, work quickly to cut the shortening and butter into the flour and salt until it resembles coarse crumbs.  You can use your hands to quickly squeeze the shortening and butter into the flour/salt if your hands are not too warm.  Add the beaten egg, sugar and ice water to the crumb mixture.  Mix well with hands and form a large ball.  Do not over-knead.

Divide the ball into quarters.  Shape each quarter into a flat disc, wrap in plastic wrap and chill for 20-30 minutes.

On a floured surface, roll out each disc into a 9 or 10-inch round crust.  You can store rolled out crusts by placing an individual rolled crust between sheets of wax paper, rolling it up into a cylinder and wrapping the cylinder in foil, then freezing.  To defrost, just place the frozen rolled cylinder in the refrigerator for a few hours, or better overnight, and carefully unroll when ready to use.  It can always be patched together if it splits, but if you let it defrost enough, it will act like a fresh crust.


About charlottefresh

Helping Charlotte find fresh local food. Spread the word.
This entry was posted in Blueberries, Recipes, Sweets, Uncategorized and tagged , . Bookmark the permalink.

One Response to Fresh Recipe: Blueberry Custard Pie

  1. MK Cline says:

    Can’t wait to try with blueberries…peach custard has been a longtime family favorite, my husband’s grandmother always made it!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s