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?
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.
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.
Debra
Yum….and just in time for peach season. An awesome pairing with the blueberries too.
Kathryn Donangelo
This is such a decadent dessert! This was a hit and can’t wait to make it again!
Shelley
Oh, Dennis! You stole my heart on this one! I’m an absolute sucker for custard pies, but the crumbly peach and blueberry toppings take this to whole new (BRILLIANT!) levels! It’s really got it ALL – creamy, sweet, and tangy, plus a little bit of crunch. WOW!
Emily Flint
This pie was SO delicious and the addition of greek yogurt was perfect!
Amanda
I’m so in love with the pie! The custard is perfectly smooth and creamy, and it’s such a great way to enjoy summer fruit. I’ll definitely make this again this summer.
flourgirl
Perfect timing. I have a customer who wants a Peach Custard Pie (i might suggest the addition of blueberries like in yours) and this popped up in my email today!
We Have a recipe somewhere at work; the pies didn’t sell well so the recipe got put away somewhere. This will save me loads of time, and it sounds like a better version as far as the custard goes.
Thanks Dennis!
Avanika [YumsiliciousBakes]
Love the title of this one. The pie looks fantastic.
Leslie Uhl
How about this pie for breakfast, lunch AND dinner? Sage is sitting here with me and she agrees, YUM!
Kathy Diaz (found baking)
Couldn't agree more with the first part of the blog post title. If I had a choice, I would eat dessert first all the time. Secondly, ditto on the fact that peaches, nectarines and plums are indeed the holy trinity of stone fruits. This looks scrumptious!
foodalution.com
Hi Chef D~ We are going to eat at a local farm this weekend.. Fountain Prairie and I am going to make this to bring along! Can't wait! miss megan
Allie
Whoa whoa whoa! I love this fruity combo- you just cannot go wrong with these. I love making pie- I find the butter is good for flavor but the shortening is great for flaking, so to find that balance, up the shortening but keep the butter. Also adding a little cinnamon or spice to the pie dough works wonders too. I love these recipes and I cannot wait to try it. Thanks for sharing!
Shirley
I made your corn fritters and they were amazing! So crispy, airy, and slightly sweet. Thanks for the recipe! I blogged it at http://whataboutsecondbreakfast.blogspot.com/2010/07/chef-dennis-corn-fritters.html
FrenchPressMemos
A pretty creative combo in that dessert! Love it!
And the corn fritters are definitely on my list of things to make now that corn is fresh and amazing!
lifeinarecipe
The pie is sheer inspiration! With blueberries and early peaches available here now, this is a must make recipe for me! Thanks for sharing!
E
That pie looks delicious. Thanks for sharing the recipe – as usual.