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Blueberry Peach Custard Pie

posted by Liz Berg on July 26, 2018 (updated 7/25/23)

With 25 pounds of peaches ripening in my kitchen, it was time to bake! This Blueberry Peach Custard Pie is an exquisite seasonal dessert using juicy, fresh peaches and sweet, plump blueberries.

With a single crust and simple egg, sugar, and flour filling, this beautiful summer Fruit Pie was a blissful change of pace and took little effort to throw together.

Blueberry Peach Custard Pie slice on a white dessert plate with a red handled fork

Table of Contents hide

1 Why You Must Make

2 Recipe Tips

3 Frequently Asked Questions

4 You May Also Like:

5 Blueberry Peach Custard Pie

Why You Must Make

This is a super easy pie, especially if you use a premade crust.
It’s the perfect way to showcase ripe, juicy summer peaches.
The combination of peaches and blueberries is delicious, but using raspberries is another delicious option.

I tend to shy away from custard pies, enjoying the unadulterated flavor of a simple fruit filling. But when a foodie friend shared her recipe for this easy peach pie, I quickly changed my mind! First of all, I only have an oven in my kitchen at the moment. No sink, no garbage disposal, and no counters. Kind of hard to roll out pie crust as you can imagine.

So I broke my vow to keep perfecting my pie crusts by making them all from scratch. And a bonus was that using a pre-rolled crust gave me the chance to play with a fun border instead of a simple fluted crust. I twisted together two thin strands of pie crust and used a bit of water to attach it to the perimeter of this summer pie instead of crimping the edge.

Peach Blueberry Custard Pie in a glass pie dish with a braided crust.

Recipe Tips

Even though this blueberry peach custard pie doesn’t contain milk or cream, the addition of eggs produces a custard-like filling when cooked with the peach juices and a bit of flour. The most famous custard pie in the US is a classic pumpkin pie.

If you’re worried about a soggy crust, you can par-bake, AKA blind bake, before adding the filling. I didn’t find it necessary with this peach custard pie, but you can pop the unfilled crust in a 450º oven for about 5 minutes.
To determine if your custard pie is done, take a sharp knife and insert it near the center. It should come out clean. Or gently shake the pie and there shouldn’t be much jiggle when it’s fully cooked.
If you decide to par-bake your crust first, you may need to cover the edge with foil as the pie finishes baking. This will prevent the crust from getting too dark. I usually cut a circle out of the middle of a square of foil to cover the pie, so the center of the pie gets heat, but the edges do not.
After your pie comes out of the oven, cool for a couple of hours on a wire rack, then refrigerate. See the rationale below.
Almond extract is added to this peach custard pie for a change from the typical warm spices like cinnamon and nutmeg. Feel free to use more traditional spices if that’s your preference.
FUN-Fact: Almonds are actually a member of the stone fruit family, like peaches, apricots, and nectarines. It makes sense that almond extract pairs well with peaches.
If you’d like more blueberry flavor, add a cup instead of a half-cup. You may need to hold back a few peach slices to make room for the extra berries.

Frequently Asked Questions

What is the Difference Between a Custard Pie and a Cream Pie?

A custard pie is made of an uncooked mixture cooked in an unbaked or partially baked pie crust which is then baked until the custard sets. The custard typically contains eggs, milk, and sugar. A cream pie, on the other hand, is created when a cooked custard fills a baked pie crust, like a banana cream pie, coconut cream pie, etc.

Do Custard Pies Need to be Refrigerated?

Though I’ve heard that baked goods with a good deal of sugar do not need to be refrigerated, I think it’s better to be on the cautious side and refrigerate any pie that is made with eggs, cream, or milk. According to the FDA, perishable food should not be left above 40º for any more than 2 hours.
So let your pie cool for up to 2 hours, then pop it in the refrigerator. I like to gently microwave to take the chill off a slice before diving in! And a scoop of vanilla ice cream never hurts!!

Why is Almond Extract Used in Peach Desserts?

As mentioned above, peaches and almonds are genetically related. If you compare the shape of a peach pit and an almond, you’ll see a strong resemblance. Typically, two related ingredients pair well in a recipe.