Blueberry Custard Pie

Light and fluffy with the perfect ratio of blueberries to crust, these personal pies are perfectly sweet.


  • 3 eggs, separated
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup whole milk
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 cups blueberries
  • For the ricotta:
  • 1 (12-ounce) container ricotta
  • 2 tablespoons whole milk
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350 degrees, and spray the bottoms and sides of six 5-inch pie pans with nonstick spray.
  2. In a medium bowl, whip the egg whites.
  3. In another medium bowl, combine flour, salt and baking soda. Stir in the milk.
  4. In a large bowl, cream together the butter, sugar and yolks. Mix in flour mixture, then fold in the whites, followed by the vanilla. Divide batter between the prepared tins. Divide blueberries between the tins to cover the tops of the custards. Bake for 20 minutes or until golden brown.
  5. For the ricotta:
  6. Add ricotta and milk to a bowl. Whip with a whisk until smooth. Add lemon zest and juice and vanilla. Spoon onto pies and serve warm.