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BLUEBERRY CUSTARD PIE
Nb persons: 6
Yield:
Preparation time:
Total time:
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| BLUEBERRY CUSTARD PIE | |
| 2 c. | blueberries |
| 1 (9-inch) baked pie crust, well-chilled | |
| 1 tbsp. | all-purpose flour |
| 1 c. | sugar |
| 1 c. | evaporated milk, regular or low fat |
| 3 lg. | eggs, lightly beaten |
| 1 tsp. | vanilla |
If you use a store bought crust, use the deep dish crust.
Preheat oven to 425 degrees. Place blueberries in pie crust. In a medium bowl mix flour with sugar; gradually add evaporated milk, stirring until smooth.
Whisk in eggs and vanilla until blended; pour mixture over blueberries. If desired, sprinkle with dash each ground cinnamon and ground nutmeg.
Bake 15 minutes; reduce heat to 350 degrees and bake 35 minutes longer. Cool completely. Serves 6.
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