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Blueberry Custard Pie


I made this pie last summer with blueberries my husband and I picked at Locke's Fruitful Acres in Decatur. The pie is delicious and I can't wait until we pick blueberries this summer so I can make it again. What you need:

  • 1 quart fresh blueberries (washed, drained & divided)
  • 1 c. water (divided)
  • 1/2 c. sugar
  • 2 Tbsp. cornstarch
  • 1 tsp. lemon juice
  • 1 (3.4 oz.) pkg. instant vanilla pudding
  • 1 c. heavy cream
  • 1/2 c. milk
  • 1 tsp. vanilla extract
  • 1 (10 in. diameter) baked pie crust


  • In a small saucepan over medium-high heat, simmer 1 cup of the buleberries with 2/3 cup water for about 3 minutes.
  • In a small bowl, whisk together sugar, cornstarch, and remaining 1/3 cup water; add to simmering fruit mixture.
  • Bring to a boil and boil 2 minutes, stirring constantly. Remove from heat.
  • Add lemon juice. Cool fruit filling in pan.
  • In a medium chilled bowl with electric mixer, whip dry pudding mix with whipping cream, milk, and vanilla, until blended and thick, about 30 seconds.
  • Spread custard evenly over cooled pie crust in pie pan.
  • Place remaining 3 cups uncooked blueberries on top of custard.
  • Pour cooled fruit filling over fresh berries.
  • Refrigerate, covered loosely with plastic wrap, until firm. Serve cold.

This recipe was found in Deanna House's column in the Kalamazoo Gazette last summer.