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Blueberry Custard Pie
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Vintage Recipe
Blueberry Custard Pie
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Creamy custard and fresh, ripe blueberries - this pie is the perfect summer treat. Taken from our 1990 Homemade Good News cookbook series, this Blueberry Custard Pie has only 8 ingredients and comes together in a snap. 

Prep time
Bake/Cook time
8 servings
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Blueberry Custard Pie
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
8 servings


  • 1 frozen deep dish pie crust shell, thawed
  • 2 cups blueberries, washed and drained
  • 1/2 cup butter, softened
  • 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 4 eggs
  • 1 tablespoon cornstarch
  • 1/4 teaspoon nutmeg
  • 2 tablespoons lemon juice
  • Dash of salt


  1. Preheat oven to 450°F
  2. Cream butter and sugar in mixing bowl. 
  3. Beat in eggs, cornstarch, nutmeg, salt, and lemon juice. Mix well; gently fold in blueberries.
  4. Pour into prepared pie shell. Bake 10 minutes, reduce heat to 325°F and bake for 1 hour until custard is set and pie is golden. 


This recipe first appeared in our Homemade Good News cookbook series, vol X, no. 3.

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