Blueberry Custard Pie

By Leite's Culinaria

Ingredients

1 1/2 cups granulated sugar
1 cup buttermilk
3 large eggs
1 tablespoon (1 oz) unsalted butter (melted)
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon kosher salt
1 1/2 cups fresh blueberries or frozen blueberries (thawed)
1 9-inch (23-cm) store-bought or homemade pie crust

Prep Time10mins
Cook Time60mins
Servings8

Instructions

Preheat oven to 350°F (180°C).

In a large bowl, whisk sugar, buttermilk, eggs, butter, and vanilla until well combined. Add flour and salt and whisk until no dry flour remains. Gently stir in blueberries until well incorporated.

Place pie crust in a 9-inch (23-cm) pie plate. Pour pie filling into pie crust. Bake until just set, 50 to 60 minutes. TESTER TIP: You'll need a pie plate that can hold 5 cups of filling. You can check that your pie plate is large enough by filling your empty pie plate with water, 1 cup at a time.

Cool at room temperature for 1 hour. Refrigerate for at least 2 hours before serving.