I feel like I keep a close eye on those expiration dates and I was appalled at how many were expired! ! Streusel from myself. I added fresh lemon juice and lemon zest to the custard. My brother Lance requested blueberry pie every year for his birthday and believe it or not, I wasn’t ever a fan. Now I think we have both gained 10 lbs! Love this pie! Either use a crust shield or make a loose foil tent towards the end of baking. Even though you may keep the blueberry tart in the room temperature, it’s better to store it in the fridge. Make sure your crust doesn't burn. Required fields are marked *. I gotta’ tell you, this pie made 4 people real real happy. It felt like I was camping or at Lake Powell but without all of the vacation pics to show for it. It has a creamy custard filling and is topped with a crunchy streusel topping instead of another pie crust. 9 of 17 Blueberry Custard. I can't be left alone with a warm cinnamon roll or chocolate chip cookie. After an hour, preheat an oven to 374°F (190°C). The most popular is a transparent jelly or powdered sugar. On the 4th day when the fridge people said they would come to fix it they called and said it would be another week because the part they had ordered didn’t come in. In a large bowl, beat the eggs and egg yolks lightly … ). It will make the cake last longer (up to 3-4 days). Now check your email to confirm your subscription. I went with my own recipe. Three thumbs up from my husband and I and the 4 other people we shared it with! Do you know how it freezes? While the filling is baking, prepare the streusel topping: In a medium bowl combine the brown sugar and flour. Thinking I’d like to try wild frozen blueberries. It’s funny how things change when you grow up because now I love it. In a large bowl, mix the sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt with a spoon until smooth. BFresh berries are not in season right now. My blueberry bushes produced about 20 quarts of berries this year and I have given many quarts of berries away with your recipe. It was delicious. Traditional bread, pierogi, pickled veggies are food I love most about my homeland’s cuisine. Pre-bake the crust for 7 minutes at 350°F (177°C), before adding the custard filling. If you have a pie crust shield, great! Just take a look at the photos below and I am pretty sure your mouth will water. Mix the butter in (I always use my hands) until the mixture resembles course sand. Note: For a no-bake dessert, chill the crust for 2 hours before using in your recipe. There was an error submitting your subscription. Bake it in the oven for about 45 minutes. Smear the tart pan with a thin layer of butter. You’re going to love this Blueberry Custard Pie. I will be holding on to this recipe. Place the dough in the pan (either by sticking the small parts and then putting them together, or roll out the dough and then place it in the tart pan). and get updates about the newest Polish food recipes, Jagodzianki - Polish Blueberry Buns Recipe. Learn how your comment data is processed. I did make a slight change, in that I used 1 tsp vanilla and 1 tsp lemon extract. Add your blueberries. With minimal preparation time this Blueberry Custard Pie is great dessert for any occasion and can be served warm or cold. Deb C 12 of 17 Blueberry Custard. Pour into an unbaked pie crust. Do you like my Blueberry Tart With Custard Filling recipe? James Ae Perkins 11 of 17 Blueberry Custard. I started this blog from the love of Polish food. Filling: wash and thoroughly dry blueberries; set aside. It’s simply delicious!! This pie is my husband’s most requested berry dessert and I have been making one a week for him with our harvest!! Add egg yolks, sugar, and whip it together until you will get a smooth, yellow color. I made a foil tent over my pie at the very end just to make sure the crust didn’t burn. Spoon the filling into the unbaked pie crust. My mom was a wonderful baker and I learned the basic skills from her. Every time I am abroad, I miss Polish food. Amber Heizer 10 of 17 Blueberry Custard. I ran to the store every day with 5 kids in tow to get more ice and dry ice. Well, this was one of the fruits of that situation. I haven’t veered from the blueberries but lots of readers have used raspberries and strawberries. This site uses Akismet to reduce spam. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie. If you don’t have blueberries, you can use other fresh fruits, including: Some Polish housewives cover the blueberries with a topping. Place a pot on the stove, cook slowly, stirring all the time. For me, this blueberry tart tastes best when it’s simple. No boiling, no stirring,…this is the easiest custard you will ever make. At 16 years of age, I was making made-from-scratch French chocolate layer cake for church suppers, a reality I can hardly believe myself. Remember how my fridge died last week and I went on an all and out baking spree with everything in my fridge? Thank You ! LOL! Deb C 12 of 17 Blueberry Custard. Just so I’m clear did you say you did not thaw your berries first? I tried adding a bit more flour, but it’s still too watery. After my blueberry buns recipe it’s time for something more sophisticated (yet, easy to make)- blueberry tart with custard filling recipe. I love streusel. Homemade Blueberry Custard Pie. Gently fold the blueberries into the sour cream mixture. We liked that it was just the perfect amount of sweetness too. Bake an additional 15-20 minutes or until filling is set and topping is brown. amazing recipe- and i’ll be making this many more times, I followed this exactly how it is written, and used frozen wild organic blueberries, not thawing as stated. Your email address will not be published. I took one look at the streusel recipe that was on the original recipe and it was minimal and the proportions were off. I keep looking online and in cookbooks for another pie I would be inspired by – but so far, I am still inspired by this one. ( Have you ever made it with a different kind of fruit or berry ? Yeah I’m not sure how to thicken that up. Remove the custard … Blueberry Tart With Custard Filling When I used to be a child there were no baking mixes No cake from a box no muffins both and no pie crust Home cooks made everything from scratch. 9 of 17 Blueberry Custard. Now this is going to be my I'm a mom of five, wife, and cookbook author living in sunny Florida. Now I’ve got your pie in the oven again. I’ve been traveling the world for the past couple of years. You can use fresh or frozen here depending on the time of year. Place the custard filling on the baked dough. Just wanted to let you know I discovered this recipe last year and it has become our staple blueberry pie! I thawed some wild blueberries and it made the filling too watery. When it nearly boils, add milk with potato starch and stir until you will get the consistency of pudding. Serve pie warm or chill it and serve cold. blueberry custard pie, blueberry custard pie recipe. When it's cold, add cold butter and mix until you will get a smooth custard. Thank you! Even though you may keep the blueberry tart in the room temperature, it’s better to store it in the fridge. I’ve gotten very into perfecting my crust too. Ahhh. Amber Heizer 10 of 17 Blueberry Custard. Or is this just a bad idea and I should stick to serving it cold if making in advance? https://www.thespruceeats.com/blueberry-custard-pie-3051716 Layer the blueberries on the biscoff crust. Most of my food survived but a lot of my condiments went in the garbage.