Blueberry Custard Pie
Blueberry Custard Pie is one of the easiest dessert one can make. When cooking for company, I always favour the quick and easy dessert recipes. As a working woman, I am always pressured for time. Naturally, I am prone to use quick and easy recipes, as I can always use more time cleaning, and planning for the main course. This recipe fits in the category of simple. For me, Simple is always better, as long as it does the job.
Among my favourite dessert is a easy egg custard pie. A simple no fuss recipe using only 4 ingredients: eggs, milk, sugar and vanilla. I love custard, I love blueberries, and I happen to have tons of frozen blueberries in the freezer. Now, this recipe is exactly the same as an egg custard pie, all I need to do is add some blueberries into the batter and now I have two favourite foods bundled up in one blueberry custard pie.
I like this recipe for many reasons:
First, there is no top crust. Pie crust is mainly made of flour and lard or fat. I do not mind putting up with the bottom crust, as it is necessary for the pie to have a base. But if I can do without the top crust, so much the better. The less carbohydrates, the less calories. Do the math, I can eat an additional slice! Yay!
Secondly, this recipe does not use much sugar. Less sugar means less calories. You get the gist.
Third: The recipe is just so easy. Making the pie crust can take some effort. On the other hand, I have a Dutch friend, who is so good at making pie crusts. She spent a summer working as assistant cook at a camp, where all she did all day was make pie crusts. She got good at it, and can make pie crusts all day long, and freeze them. Come to think of it, how many pie crusts can one make in one hour? Next time I see her, I will surely ask her this question For me, since I am not good at making pie crust. (Probably take one full day for me to make a single pie crust! LOL) What I did was use a pre-made pie crust to save time. If you every make pie crusts, it would be best to make several at the same time, and freeze them.
Fourth: I can use frozen blueberries, which means that I can enjoy blueberries anytime of the year. Blueberries are one of the easiest fruit to work with. There is no peeling, no pitting, no slicing, no fuss. In addition, blueberries have so many health benefits. It is rich in Vitamin C, K, manganese and fiber, it is a powerful antioxidant, and is good in preventing cancer. It also help maintain bone health, mental health, heart, and skin, and management of diabetes. What more can you ask?
Blueberry Custard Pie
- 2 cups blueberries (fresh or frozen)
- 1 cup evaporated milk
- 1 cup sugar
- 3 large eggs, lightly beaten
- 1 tbsp flour
- 1 tsp vanilla
- 1 pre-baked pie crust shell
- Preheat oven to 425 degrees
- Place blueberries in pie crust, set aside
- Mix together, flour, sugar. Add in evaporated milk, stirring until smooth
- Whisk in eggs to batter, add vanilla, and blend well.
- Pour batter mixture over blueberries
- Bake for 15 minutes at 425 degrees
- Reduce heat to 350 degrees and continue baking for another 35 minutes
- Let cool before serving.
Check out other alternatives to this blueberry custard pie.
Egg Custard pie
What is the difference between a blueberry cobbler and a blueberry custard pie?
The blueberry cobbler does not contain eggs. It does not have a pie crust bottom. Instead a batter of bisquix (flour and lard) is poured over blueberries and baked.
What is the difference between a blueberry clafoutis and a blueberry pie?
The blueberry clafoutis does not have a pie crust bottom. It is similar to the blueberry cobbler in that the flour and lard batter is poured over blueberries. The main difference is that the clafoutis uses eggs, and the cobbler does not use eggs. A clafoutis can almost be explained as a fancy kind of pancake with fruit folded in.
All these different blueberry recipes are just examples of different ways of cooking and baking. The clafoutis is French in origin, the Cobbler is British in origin.