The Only Blueberry Pie Recipe You'll Ever Need

Total Time
Prep 2 hrs
Cook 3 hrs

The title explains it all--the mixture of cooked and uncooked berries cause a taste sensation in your mouth--the textures of the uncooked berries popping as you bite into them releases sheer pleasure. This pie has a custard layer and a fruit layer--it is decadent! This is my most requested recipe. Be sure and use WHOLE milk. It makes a difference. Also be sure and follow steps--NOTE: butter, cornstarch, berries, and sugar are added in increments--follow directions. prep and cooking time is mostly refrigeration time. Start this pie in the morning and chill it all day--ready for dinner.

Ingredients Nutrition


  1. Bake and cool deep dish pie shell following directions on the package; set aside.
  2. In 2 quart saucepan, mix milk, egg yolks, 1/4 C sugar, and 2 T cornstarch.
  3. Cook over medium heat until the mixture boils and thickens, stir constantly.
  4. Stir in vanilla and 1 T butter.
  5. Transfer this custard mixture to shallow glass dish (not in pie shell).
  6. Cover in plastic and place in refrigerator for 2 hours.
  7. In 3 quart saucepan, stir 1 C berries with 2/3 C sugar, 3 T cornstarch and 1 C water.
  8. Heat to boiling over high heat.
  9. Cook 2 minutes until thickened, stirring constantly.
  10. Stir in lemon juice and 1 T butter.
  11. Stir in remaining berries.
  12. Spread chilled custard mixture into prepared pie shell.
  13. Top with berry mixture.
  14. Allow 3 hours in refrigerator for pie to "set" before serving.
  15. Enjoy!
  16. Make copies of this recipe--they're all going to want it!
Most Helpful

I have made this a few times and everyone loved it! I did not use whole milk which I will definitely try next time because I can't imagine it could get much better. I also used Splenda because my father is diabetic. Thanks for a great recipe!

JFitz September 05, 2010

Outstanding dessert! I made as posted with whole milk. I avoid making custard pies b/c I generally burn the custard, and did not burn it but probably cooked it too long making it too stiff. I used My Favorite Pie Crust for a crust-increasing by another 50%. For our meal, I served a St. Croix Falls Wisconsin wine, Almond 'feta Cheese' Spread With Herb Oil (Vegan), Awesome Baked Ham, squash, corn on the cob, and Apple Raisin Bread. Thanks westtextazzy for sharing a wonderful dessert with us. Made for Theirs, Yours, & Mine tag.

WiGal September 26, 2009