Blueberry Cream Pie

This blueberry cream pie is really two desserts in one: a silky vanilla custard layer and a glossy, fresh-berry topping, stacked on a buttery vanilla wafer crust. Because the blueberries are barely cooked, they stay plump and bright instead of collapsing into the muddy purple of a baked pie.

The cream layer is a proper pastry cream. You cook flour, sugar, and half-and-half until thick, then temper in the egg yolks, whisking a little of the hot cream into the yolks first so they don’t scramble, and cook it through. Butter and vanilla finish it glossy and rich.

The topping is the clever part. Half the berries are pressed for their juice, which cooks with sugar and cornstarch into a clear glaze, then the rest of the fresh berries are folded in and spooned over the cream.

A good long chill sets both layers. It’s a make-ahead pie that practically demands a summer afternoon.

Pro Tips

• Temper the egg yolks by whisking in a little hot cream first, so they blend in smoothly instead of scrambling.
• Cook the custard the full time so the flour loses its raw, pasty taste and the filling sets firm.
• Use fresh, ripe blueberries for the topping. Their flavor carries the whole pie.
• Chill the pie the full time, after the cream layer and again after the topping, so it slices cleanly.

Variations

• Use a graham cracker or shortbread crust in place of vanilla wafers.
• Swap the blueberries for blackberries, raspberries, or a mixed-berry topping.
• Add lemon zest to the custard or a squeeze of lemon to the glaze for brightness.