Yummy summer treat: blueberry custard pie.
| Prep Time: | 25 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 2 (9 inch) prepared pie crusts
- 3 eggs, slightly beaten
- 1 ¾ cups white sugar
- 4 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 2 tablespoons milk
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 cups fresh blueberries
Instructions
- Preheat the oven to 410 degrees F (210 degrees C). Line a pie plate with 1 pie crust.
- Beat eggs slightly in a large bowl. Mix in sugar, flour, cornstarch, milk, nutmeg, cinnamon, and salt. Add blueberries; stir to combine. Pour blueberry mixture over the bottom crust.
- Roll the top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
- Bake in the preheated oven until center is set, about 50 minutes.
Nutrition Facts
| Calories | 484 kcal |
| Carbohydrate | 78 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 335 mg |
| Sugars | 50 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make and very delicious. First blueberry anything I’ve made and this recipe makes it into my dessert rotation.