HOMEMADE BLUEBERRY CUSTARD PIE

When I was management in a restaurant in Pennsylvania the head cook , who is still one of my absolute best friends, would make the best fruit custard pies you ever tasted.  In the Spring the owner would bring fresh raspberries and blueberries from the farmers market and she would work her magic. I couldn’t help thinking about her when I was making this delicious Homemade Blueberry Custard Pie.

This recipe is easy to make and yields fantastic results. You can use a pre packaged pie crust in the recipe, I always make a homemade butter pie crust for pies. I can’t help it, once you go homemade butter crust you can’t imagine making a pie without it. A butter pie crust compliments anything you put in it. If you don’t have an all butter crust recipe, you can find the one I use here in the Dutch Apple Pie recipe I make. Fresh or frozen blueberries can be used, just make sure you don’t thaw the frozen berries before putting them in the pie crust.

Ingredients

• 1 nine inch pie crust unbaked
• 2 cups fresh blueberries if using frozen berries don't thaw the berries
• 1 Tablespoon flour
• 1 cup sugar
• 1 cup evaporated milk
• 3 large eggs slightly beaten
• 1 Teaspoon vanilla
• dash of cinnamon

Instructions

1. Using a fork, prick the sides and bottom of the crust, place parchment paper on the bottom of the crust, place raw rice or pie weights on the paper. Prebake your pie crust for 15 minutes at 400 degrees. Remove the parchment paper and rice, let the crust cool and proceed with the recipe.
2. Place berries in the pie crust, set aside.
3. .......................................

for full recipes please see : bunnyswarmoven.net

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