Blueberry Custard Pie

Recipe by Michelle S.

I got this recipe from a coworker who knows I enjoy both blueberries and custard. I haven't made this myself yet, but I soon will!

Top Review by Barb in PA 2

The day before Thanksgiving, my son came home from the Farmer's Market with three boxes of red raspberries that were beginning to grow fuzz, so I had to use them immediately. I used them in this recipe instead of the blueberries. I thought I died and went to heaven (and so did everyone else)! With blueberries it's great, but with raspberries it's way over the top. Ten stars, at least!

Ingredients Nutrition


  1. Preheat oven to 425 degrees.
  2. Place blueberries in pie crust; set aside.
  3. In a medium bowl, mix flour and sugar; gradually add evaporated milk, stirring until smooth.
  4. Whisk in eggs and vanilla until blended; pour mixture over blueberries.
  5. If desired, sprinkle with a dash each of cinnamon and nutmeg.
  6. Bake 15 minutes; reduce heat to 350 degrees.
  7. Bake 35 minutes longer.
  8. Cool completely before slicing.

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