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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is a wonderful blueberry pie recipe! I found this in Good Housekeeping magazine but it's originally from the Abc Country Restaurant in Vancouver, British Columbia. Prep time does not include chilling time. Ingredients:
1 1/4 cups milk |
2 egg yolks, beaten |
1/4 cup sugar, plus |
2/3 cup sugar |
5 tablespoons cornstarch |
1/2 teaspoon vanilla extract |
2 tablespoons butter |
4 cups blueberries, washed and drained well |
1 tablespoon lemon juice |
1 deep dish pie shell, baked and cooled |
Directions:
1. 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.
2. Stir in vanilla and 1 T butter; transfer custard to a shallow dish, cover surface with plastic wrap and refrigerate 2 hours.
3. 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.
4. Stir in lemon juice and 1 T butter; cool and stir in remaining berries.
5. Spread custard in pie shell; top with berry mixture and refrigerate at least 3 hours to set.
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