When it comes to desserts pies are truly an American Classic, and a Peach Blueberry Custard is at the top of my list of Summertime Desserts. Wouldn’t your family love to sit down to this delicious Peach Blueberry Custard Pie?
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Summertime is definitely the best time of year. Everywhere you go you see fresh fruit and vegetables, and summertime food is simply the best. Being a southern boy at heart, I do love my pies, and nothing beats an old-fashioned Peach Pie. I just love walking into the room and smelling ripe peaches. What a great sensation. Then biting into one of those peaches as the juices run down my chin……sigh……now that’s summertime to me.
Peaches, Nectarines, and Plums, the holy trinity of stone fruits, but my favorite summertime pie fruit, has to be peaches! Just a plain peach pie with a scoop of vanilla bean ice cream is a wonderful thing, but make a sweet custard, blend in your fresh peaches and throw a nice handful of blueberries, add in a streusel topping and your tasting down-home goodness.
Ingredients to make Peach Blueberry Custard Pie
I do have a go-to recipe for this pie, it was standard fare in my restaurant days, and it’s also something I have not made in quite a few years.
Let’s start by gathering the ingredients we need to make the filling for a Peach Blueberry Custard Pie. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Any leftover blueberries can get used up in my tasty blueberry buckle recipe.
Making your own pie crust can be a hassle, but I do recommend giving it a try. If not there are lots of options at your local supermarket. You can choose from frozen or refrigerated premade crusts. And if you do have a favorite pie crust recipe, please feel free to use your own.
I use a food processor to make my pie crust, it’s a pretty simple process that provides an excellent pie crust.
The secret to a good pie crust using a food processor is freezing the butter and Crisco pieces before using them and having ice in the water to make sure its as cold as possible.
After placing the peaches in the pie shell, pour the custard filling overtop. It’s okay if a peach or two peaks out of the custard.
The last step before baking is adding the blueberries. Now it’s time to start the baking process.
If you’re not a fan of blueberries, feel free to leave them out.
While the pie is baking make the streusel topping. Sometimes I add oats into the streusel mix, it adds a nice texture. If you decide to use oats cut the flour and sugar back to ½ cup each and use ½ cup of oats.
After baking for 25 minutes, remove the pie from the oven and top with the streusel topping. Bake for an additional 25-30 minutes or until the streusel is a nice golden brown.
I’m a little lazy about covering the crust with a foil, and you can see the exposed crust got a little too brown. But since my wife never eats the crust I didn’t worry too much, especially since I love to eat that crunchy crust!
I just ordered a set of adjustable pie crust shields, so my finished pies look as pretty as they taste.
I loved every bite of this delicious pie. The peaches were sweet and fresh, the blueberries added a tartness, the custard added creaminess, and the streusel a crunch that just pushed it over the top!
If you enjoyed this recipe you may also like these:
Peach-Blueberry Custard Pie
Ingredients
Pastry for one-crust pie
- 1 ½ cup all-purpose flour
- ¼ cup butter chilled
- ¼ cup shortening chilled
- ½ teaspoon salt
- 1 Tablespoon sugar
- 5-6 Tablespoons ice water
Peach Custard filling
- 5-6 peaches about 1 ½ lbs peeled and sliced
- ¾ cup blueberries
- 8 oz sour cream or Greek yogurt
- 4 large egg yolks
- 1 cup sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
Streusel Topping
- 6 Tablespoons butter softened
- ¾ cup all-purpose flour
- ¾ cup sugar
Instructions
Pastry for one-crust pie
- I do use a food processor to make my pie dough, it works for me, but feel free to do it the old fashioned wayCube cold butter and shortening into ¼ inch pieces.
- Sift flour, sugar, and salt together and place into the bowl of a food processor. Pulse 2 times.
- Add butter and shortening pieces to flour and pulse 2-3 seconds until it forms a fine crumb.
- Add Ice 5 Tablespoons of Ice Water to the mix and Pulse 2-3 seconds until dough forms on the blade. Add one more Tablespoon of Ice water if the dough seems too dry.
- Remove dough from bowl, shape dough into a ball ( do not work the dough more than you need to, that will make it tough)
- Wrap in plastic wrap and refrigerate for at least an hour or up to 2 days.
- When the dough is ready place it on a lightly floured surface and roll it out with a lightly floured rolling pin.
- Roll dough from the center to the edge to keep the dough round. The dough should be about 1 ½ inches bigger than your pie dish.
- Roll dough onto a rolling pin and transfer to the pie plate. Form to pie pan and from your decorative edge.
- Keep the dough cold until you are ready to fill it.
- Preheat oven to 375 degrees
Peach Custard filling
- Peel and slice peaches, and place in the bottom of your already made Pie Dough that you already made and fitted into your pie plate.
- In a bowl with a wire whisk lightly beat your egg yolks, and add sour cream, sugar, flour, and vanilla extract, just until blended and pour over peaches.
- Sprinkle blueberries evenly over your pie.
- Bake pie for 25 minutes, while the pie is baking make your streusel topping.
Streusel Topping
- with your hands combine the flour, sugar, and butter until it resembles coarse crumbs, set aside to top the pie.
- After 25 minutes remove your pie and sprinkle your streusel topping evenly over the top of your pie.
- Return Pie to oven and continue baking for 25-30 minutes or until topping is a nice golden brown.
- If your crust seems to be browning too quickly when you remove to top with streusel, cover the crust loosely with aluminum foil for the remainder of the time in the oven.
- Remove pie from the oven when done, and place on a cooling rack for one hour.
- You may serve this pie warm or let it cool completely.
Josephine says
I made it and It Turned out Beautifully!! And it taste Delicious! Thanks for sharing and I will be making it again. ❤️😋🙂
Chef Dennis Littley says
You’re very welcome and I’m happy to hear you enjoyed the pie, its been a favorite of mine for a very long time.
David Hinrichs says
Have made this with a variety of fruits. Peaches with blackberries or boysenberries is a favorite.
J Seefeldt says
This recipe is excellent. I am a pie lover and this was one of the best pies I’ve ever made. Everything came out perfect and everyone that ate it loved it. I was told that this recipe is a keeper.
Chef Dennis Littley says
Thanks for the great review, and I’m happy to hear you enjoyed the pie. It’s one of my favorites~!
Jennifer Lendrum says
Will be trying this on the family Chef Dennis this weekend. A true pick me up when the family is down with Covid and feeling under the weather. Your recipes certainly bring a smile to all our dials. Thankyou for sharing yet another great treat.
Bert Miesner says
Turned out absolutely perfect. Definitely in the top 1% of culinary delights.
Pauline says
Absolutely wonderful. Grandkids loved it.
Daniela says
I cant get over all the stone fruits and berries at the farmers market this time of year! Sounds like s great pie to put all this seasonal fresh fruit to good use! Thanks so much for sharing :).
Loreto and Nicoletta Nardelli says
Hey chef Dennis
I am totally with you having all the ingredients ready and organized. This means you can infuse all that love without stressing if you have all the ingredients and how much. Also Peach pie whats not to love. This brings back some pretty tasty memories and I love that you layers in some blue berries and a crumbled top. This pie looks spectacular and reminds me of the old school diners. Great job on this one!
Marisa F. Stewart says
What a great way to use up summer fruit. I love the streusel topping – gives that sweetness and I think it makes the pie lighter than a double crust. Plus the ice cream on top finishes it off with the perfect ending. I’ve got this on my list for Sunday dinner next week. The stores have plenty of peaches and blueberries right now.
Glenda says
Yummy
Paula Schuck says
Drooling. Your recipes always look amazing., It is peach season and I have some fresh berries here too so I think we could figure this recipe out there too as long as I follow the great instructions here. Thanks. I will definitely let you know if I make this soon.
Jeanine says
I just froze fresh peaches and blueberries. Should I thaw them before adding to custard? I can’t wait to make this.
Chef Dennis Littley says
Yes, let then thaw for a few hours before using. Don’t let them sit too long.
Lathiya says
The peach blueberry custard pie looks fabulous. Love to have a slice for myself.
Tammy says
The peaches and blueberries are so beautiful together! This looks absolutely delicious!! Save me a slice 😀
Kushigalu says
What a classic dessert to try this summer. Looks fantastic. Great recipe. Thanks for sharing
Lilly says
Very very good