Mine was always "weeps" until my mother in law told me to use whole milk instead of 2%. so much for lower fat content in the pie. I tried it and they were firmer. also if you add more eggs that helps too. Also if you're using frozen berries be sure to let them drain good so the juice doesn't thin the custard. This is the one I use. You can cover the edges of the crust so they don't get too brown. Just uncover them before it's done baking if you want them a little browner.
EASY CUSTARD PIE
4 eggs
1/4-1/2 cup sugar
1/4 teaspoon salt
1/4 tsp. vanilla (optional)
1 1/2 cups milk
Nutmeg
Cinnamon
Pastry pie shell
Blueberries
Beat eggs slightly, add sugar, salt and milk. Gently stir in berries.Pour in unbaked crust. Sprinkle with nutmeg and cinnamon and bake in a preheated oven for about 350