Fresh Blueberry Pie

• 1 1/4 cups milk
• 2 egg yolks, beaten
• 1/4 cup sugar, plus
• 2/3 cup sugar
• 5 tablespoons cornstarch
• 1/2 teaspoon vanilla extract
• 2 tablespoons butter
• 4 cups blueberries, washed and drained well
• 1 tablespoon lemon juice
• 1 deep dish pie shell, baked and cooled

1. In a 2-qt saucepan, mix milk, yolks, 1/4 C sugar, and 2 T cornstarch; cook over medium heat until mixture boils and thickens, stirring.
2. Stir in vanilla and 1 T butter; transfer custard to a shallow dish, cover surface with plastic wrap and refrigerate 2 hours.
3. Meanwhile, in a 3-qt saucepan, stir 1 cup of berries with 2/3 C sugar, 3 T cornstarch and 1 C water; heat to boiling over high heat and cook 2 minutes to thicken, stirring.
4. Stir in lemon juice and 1 T butter; cool and stir in remaining berries.
5. Spread custard in pie shell; top with berry mixture and refrigerate at least 3 hours to set.

milk, egg yolks, sugar, sugar, cornstarch, vanilla extract, butter, blueberries, lemon juice, dish pie shell

Taken from www.food.com/recipe/fresh-blueberry-pie-73230 (may not work)