Fresh blueberry pie
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 295.73 ml milk
- 2 egg yolks, beaten
- 59.14 ml sugar, plus
- 157.80 ml sugar
- 73.94 ml cornstarch
- 2.46 ml vanilla extract
- 29.58 ml butter
- 946.36 ml blueberries, washed and drained well
- 14.79 ml lemon juice
- 1 deep dish pie shell, baked and cooled
directions
- In a 2-qt saucepan, mix milk, yolks, 1/4 C sugar, and 2 T cornstarch; cook over medium heat until mixture boils and thickens, stirring.
- Stir in vanilla and 1 T butter; transfer custard to a shallow dish, cover surface with plastic wrap and refrigerate 2 hours.
- Meanwhile, in a 3-qt saucepan, stir 1 cup of berries with 2/3 C sugar, 3 T cornstarch and 1 C water; heat to boiling over high heat and cook 2 minutes to thicken, stirring.
- Stir in lemon juice and 1 T butter; cool and stir in remaining berries.
- Spread custard in pie shell; top with berry mixture and refrigerate at least 3 hours to set.
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RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin