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Blueberry Custard Pie




Source of Recipe


cookingvillage.com






List of Ingredients



• 1 (9-inch) unbaked piecrust
  
• 1 cup sugar
  
• 1/3 cup all-purpose flour
  
• 1/8 teaspoon salt
  
• 2 cups milk
  
• 4 egg yolks, lightly beaten
  
• 2 teaspoons vanilla extract
  
• 2 cups fresh blueberries or frozen blueberries, thawed
  
• 2 tablespoons confectioners' sugar
  
• Fresh sprigs of mint (optional)
  






Instructions



1. Preheat oven to 375F. Prick piecrust in several places with a fork. Bake until golden, about 15 minutes. Cool. Meanwhile, for filling, combine sugar, flour and salt in a small bowl.
   
   
2. Heat milk in a saucepan over medium heat until bubbles appear around edges, about 10 minutes. Add sugar mixture to milk; stir. Cook over low heat, stirring, until thickened, about 5 minutes.
   
   
3. Stir 4 tablespoons milk mixture into egg yolks. Gradually add egg yolk mixture to milk mixture, beating constantly. Cook until custard coats the back of a spoon, about 10 minutes. Stir in vanilla.
   
4. Pour custard into piecrust. Refrigerate pie for about 20 minutes. Top with blueberries. Place confectioners' sugar in a strainer or sieve; shake over top of pie. Garnish with mint, if desired.
   
   






Final Comments


Serves 6