Blueberry Pie
photo by CountryLady
- Ready In:
- 5hrs 15mins
- Ingredients:
- 12
- Yields:
-
1 pie
- Serves:
- 10
ingredients
- 4 cups blueberries (washed and picked over)
- 1 1⁄4 cups whole milk
- 2 egg yolks (beaten)
- 1⁄4 cup sugar, plus
- 2⁄3 cup sugar
- 5 tablespoons cornstarch (divided)
- 1 cup water
- 1⁄2 teaspoon vanilla extract
- 2 tablespoons butter (divided)
- 1 tablespoon lemon juice
- 1⁄2 teaspoon cinnamon (optional)
- 1 deep dish pie shell (baked and cooled)
directions
- In 2-quart saucepan mix milk, yolks, 1/4 cup of sugar, and 2 tablespoons of corn starch.
- Cook over medium heat until mixture boils and thickens stirring constantly.
- Transfer to shallow dish and cover surface with plastic wrap and chill for 2 hours.
- Meanwhile in 3 quart-saucepan stir 1 cup of berries with 2/3 cup of sugar, 3 tablespoons corn starch and one cup of water.
- Heat to boiling over high heat.
- Cook 2 minutes to thicken stirring constantly.
- Remove from heat and stir in lemon juice and remaining butter.
- Cool slightly and fold in remaining berries.
- Spread chilled custard into pie shell.
- Top with berry mixture and refrigerate for 3 hours until set.
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Reviews
-
Perfect for the 4th of July. Five stars because even though it was the tiniest bit runny, the excellent flavor overcame everything else. Used the crust recommended, and overall this pie turned out excellent! I baked it for 50 minutes exactly on 400 (and it could've gone a bit longer, to be honest). Used foil around the edges the entire time (forgetting that I had an edge cover, ha) and made a foil tent for the top at about 30 minutes, as it was getting brown already. Turned out yummier than I'd imagined. Next time I will let it cook longer, cool longer, and yes, add a bit of corn starch for good measure. Either way, taste is excellent and my son - who doesn't love fruit pies - was licking his plate!
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RECIPE SUBMITTED BY
Richard-NYC
United States