Peach Blueberry Custard Pie

There’s really no dessert better than pie. I’m somewhat of a pie aficionado, thanks to my mom, who made it often and always encouraged us to eat the leftovers for breakfast.  Apple, banana cream, pumpkin, chocolate pecan…I love them all.  Yet among the highest castes of the “pierarchy” is this recipe—peach blueberry custard.


Several summers ago, my mom, Simon and I were brainstorming dessert ideas, and pie was on our mind as usual. By some divine inspiration, we decided to combine two of my mom’s recipes: peach blueberry pie and peach custard pie. And now, years later, as we recreate that magical recipe every summer, we sometimes catch ourselves wondering what life was like before peach blueberry custard pie.

Peaches and blueberries: two of the best summer fruits.

Peaches and blueberries: two of the best summer fruits.

What I love about this pie is the combination of flavors and textures of the fruit, custard and crust. This recipe showcases the ultimate summer fruits—peaches and blueberries—with a deliciously simple, old-fashioned egg custard. Serve it hot or cold with some whipped cream and you’ve got perfection on your plate.


Recipe: Peach Blueberry Custard Pie


  • 1 unbaked pie crust (homemade is best) Crust recipe:

Fruit filling:

  • 1 cup fresh blueberries
  • 1 ½ cups fresh peaches or nectarines, peeled and chopped (or leave the skin on the nectarines)

For the custard:

  • 2/3 cup white sugar
  • 2 eggs
  • 3 tablespoons butter (softened)
  • 2 tablespoons water
  • 2 tablespoons all purpose flour

Note: I always double the custard recipe when using a large pie dish (like I did this time)


Make the pie crust according to recipe instructions.  Press the dough into a pie pan, fold under any excess dough, and press with your fingers and thumb to make a decorative edge. Put it back in the fridge for another half hour to rest.

Freshly rolled out all pie crust, previously chilled in disk form in the fridge for two hours

Freshly rolled out all pie crust, previously chilled in disk form in the fridge for two hours


Crust placed over pie dish with edges folded under


I used a simple technique with the knuckle of my right index finger and the tips of my left thumb and index finger to make this decorative edge. Remember to let the crust chill in the fridge for at least thirty minutes after this to avoid it from shrinking when baked.

Preheat the oven to 400 degrees. Pull out the crust from the fridge, poke it with a fork several times on the bottom and sides (not the decorative edge) and bake for about 12 minutes, or until slightly golden. You can put some pie weights to keep it from puffing up, but since it’s not going to get very baked, any bubbles will probably shrink once you take it out. The point of this step is to ensure that once the pie is ready, the bottom crust is nice and baked. I’m not a fan of doughy-bottomed pies.

Par baked crust. Mine puffed up in the middle but deflated once I took it out of the oven and gently pressed it down.

Par baked crust. Mine puffed up in the middle but deflated once I took it out of the oven and gently pressed it down.

Make the custard! Mix all the ingredients using a whisk or mixer until fully incorporated. As I mentioned above, I often double the custard recipe.

You can throw all the custard ingredients in at the same time, just remember it's ideal to use softened butter.

Custard.  Don’t worry about the butter clumping up, as it will melt nicely once it bakes.

Scatter the fruit over the par baked crust.  Whisk up the custard one more time and pour it over the fruit (sometimes the custard separates a little if it sits in a bowl for a bit).


Purple and yellow are so gorgeous together! They are complementary colors, after all. Use as much fruit as you want! In fact, this pie could have used some more fruit to make the fruit to custard ratio more balanced.

I added a few more pieces of fruit to even things out.


With steady hands, carefully place the pie back into the oven, still at 400 degrees. Bake for 15 minutes to slightly brown the top of the pie, then lower to 325 degrees and bake for about 35 minutes to an hour. Since the edges of the pie had a head start and will continue to cook more quickly than the custard, you’ll probably have to cover them with aluminum foil to prevent them from burning.


About halfway there… Notice how I folded pieces of aluminum foil over the edge to prevent the crust from burning.

The pie is ready once the custard doesn’t jiggle when you gently pull at the oven rack.  If the pie is fully baked but the top isn’t browned enough, you can broil it for a a few seconds, but be careful not to burn it! Note that if you double the custard recipe, you’ll need to bake the pie for about an hour.  Cool the pie on a wire rack at least 30 minutes.



Serve your delicious summer pie warm, room temperature or chilled alongside whipped cream or ice cream, or just by itself, and don’t be ashamed if you go for seconds.  If you make it ahead and keep it in the fridge, take it out at least 30 minutes before serving to allow the butter in the crust to soften.



  • Be sure to use slightly firm peaches or nectarines instead of ripe, juicy ones. If the fruit is too juicy, the pie gets messy and doesn’t set as well. Also, this pie really only works when peaches are in season, as off-season peaches and nectarines have no flavor.
  • I’ve never used frozen blueberries, as I fear the color would bleed and the texture wouldn’t be as nice. Also, the excess water might prevent the custard from setting up. But hey, if you try it out, let me know!
  • This custard can be used with all kinds of fruit. I have made a simple blueberry custard, a peach custard, and even a blackberry custard pie. All are good, but as long as you have access to seasonal ingredients, peach blueberry custard is the way to go!


Don’t forget to leave your questions and comments below! And remember to follow, like, share and subscribe!






  1. This looks amazing! Now here’s a challenge for you: make one just as good, but dairy-free! I may be your only reader who doesn’t gain a couple of pounds from this post!

    1. I bet you could make the custard with coconut oil or goat’s milk butter, and the crust could easily just take vegetable shortening or goat butter! Or you can use a host of different vegan crusts.

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