Blueberry Custard Pie

• Pastry for single-crust pie (9 inches)
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon ground cinnamon
• 3 cups fresh or frozen blueberries
• 1/4 cup orange juice
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1-1/4 cups whole milk
• 3 egg yolks
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar

1. Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double-thickness of heavy-duty foil. Bake at 450u0b0 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in blueberries and orange juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Cover and set aside.
3. For custard, in a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Cool to room temperature without stirring; set aside.
4. In a large bowl, beat egg whites and cream of tarter on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
5. Pour blueberry mixture into pie shell; top with custard. Spread meringue evenly over filling, sealing edges to crust.
6. Bake at 350u0b0 for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Store leftovers in the refrigerator.

pastry, sugar, cornstarch, ground cinnamon, blueberries, orange juice, sugar, cornstarch, salt, milk, egg yolks, egg whites, cream of tartar, sugar

Taken from www.tasteofhome.com/recipes/blueberry-custard-pie/ (may not work)