7/26/2003
Blueberry Pie "To Die For"
First had one baked by Mammy, found recipe online, was from July, 2003 Good Housekeeping magazine.

1 deep-dish pie shell, baked and cooled

Custard:
1 1/4 c whole milk
2 egg yolks, beaten
1/4 c sugar
2 tbsp cornstarch
1/2 tsp vanilla
1 tbsp soft to melted butter (salted or not?)

Filling:
1 c blueberries
2/3 c sugar
3 tbsp cornstarch
1 c water
1 tbsp lemon juice (1/2 lemon)
1 tbsp soft to melted butter (salted or not?)

3 c blueberries (I used 2)

Custard:
In saucepan, mix milk, yolks, sugar, and cornstarch.  Cook over medium heat until mixture boils and thickens, stirring.  Remove from heat.  Stir in vanilla and butter.  Transfer custard to a shallow dish, cover surface with plastic wrap.  Refrigerate 2 hours.

Filling:
In saucepan, mix 1 c blueberries with sugar, cornstarch, and water.  Heat to boiling over high heat.  Cook 2 minutes to thicken, stirring.  Stir in lemon juice and butter.  Cool 10-20 minutes.  Stir in remaining berries.

Topping:
I used the extra pie crust strips as topping.  I baked them on top of the foil when making the pie crust, then crumbled the baked strips on top of the pie.

Spread custard in pie shell; top with berry mixture.  Refrigerate at least 3 hours to set.

Note: can also use graham cracker crust.
Note: 3 c pudding and 3 c blueberries + 1c in filling is a little too big for my deep-dish pie pan (but i managed to fit it in).