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.
Sage
Now I'm really jealous! Our little market in northern Ontario leaves much to be desired. I love the way you tempted us with that peach dessert first; great post. I love your blog.
Rita
priscilla - She's Cookin'
You have inspired me to make corn fritters with the fresh corn I just bought! And with fresh tomatoes and that peach custard pie – such a gorgeous celebration of summer!
penny aka jeroxie
I will have summertime pie anytime!
Candace
oh my goodness, Dennis! I hate that I missed dinner again at your house. Wowza! That all looked soo good. I haven't heard of that organic shortening. I wonder how it would do in flour tortillas. I might need to look that up. We have a recipe that doesn't use lard because we try to cook healthier; however, the tortillas that we had last night at the Mexican restaurant are definitely different than what we make at home. The difference is the lard, I think. We, also, just grill the corn simply as you do. We find that really that is all that is needed. Lately, I've been cutting it off of the cob after grilling and tossing it in my salads. Yum!
Cookie Sleuth
What beautiful dishes! You need to open a restaurant in California!
Amanda
MAN this all looks amazing!! I am SOOOOOOO making those corn fritters. It looks like something even I can tackle!
Be blessed always-
Amanda
bunkycooks
You had me at the pie! I totally agree about the wonderful stone fruits that we get in the Summer. We definitely need to enjoy them while we can and this pie certainly is a wonderful way to do that!
FrouFrouBritches
Dennis, you are speaking my language – butter, butter and more butter. That pie looks WONDERFUL! Yum!
I think I might have to make those corn fritters too! Hubby would LOVE those!
The Domestic Adventurer
Gah! Halfway through the summer and the only thing I've made with peaches so far is a batch of ice cream. I need to get on the ball!
I love your phrase "the holy trinity of stone fruits" 🙂 A plum cake is also on my summer cooking list.
Skinny1
The Basil corn fritters look awesome! With Basil growing in my garden (it's the only thing that never stops growing), I think I'll give then a try!
Spicie Foodie
I want to be one of your students, so I can get to eat all these yummy foods you share with us.
Kelsey
the best thing about your meals and desserts are the amounts of fresh ingredients you use!!
Plus I definitely agree with eating dessert first, and I would love a slice of that pie to enjoy for breakfast with a tea! 🙂
happy weekend!
Koci
All of these look delicious, but I have to say that the pie is really calling to me. I love peaches so much, plus the custard part is a great idea. It's so wonderful to have all these beautiful fruits coming into season for the summer!
Foodessa
Dennis…as a child I'd open my lunch box and see what my Mommy had put in it for dessert…and guess what got eaten first? When at a new restaurant…guess what part of the menu I look at first?…Yep…you guessed it. I always size up my meal according to how much place I'll need to make for my sweet tooth ;o)
Peaches are getting sweeter and I'll soon be making desserts like the one you've showcased for us here…yummy!
I guess there's place for a few fritters too ;o)
Ciao for now and flavourful wishes,
Claudia
Hannah
What a perfect dinner and dessert- It all just screams "summer"! But I agree, with a pie like that, I don't know how you could have the willpower to save it for the last course. 😉