The Only Blueberry Pie Recipe You'll Ever Need
- 1 14 cups whole milk
- 2 egg yolks, beaten
- 14 cup sugar
- 23 cup sugar
- 5 tablespoons cornstarch
- 12 teaspoon vanilla
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 4 cups fresh blueberries
- 1 cup water
- 1 (9 inch) deep dish pie shells
- Bake and cool deep dish pie shell following directions on the package; set aside.
- In 2 quart saucepan, mix milk, egg yolks, 1/4 C sugar, and 2 T cornstarch.
- Cook over medium heat until the mixture boils and thickens, stir constantly.
- Stir in vanilla and 1 T butter.
- Transfer this custard mixture to shallow glass dish (not in pie shell).
- Cover in plastic and place in refrigerator for 2 hours.
- In 3 quart saucepan, stir 1 C berries with 2/3 C sugar, 3 T cornstarch and 1 C water.
- Heat to boiling over high heat.
- Cook 2 minutes until thickened, stirring constantly.
- Stir in lemon juice and 1 T butter.
- Stir in remaining berries.
- Spread chilled custard mixture into prepared pie shell.
- Top with berry mixture.
- Allow 3 hours in refrigerator for pie to "set" before serving.
- Enjoy!
- Make copies of this recipe--they're all going to want it!
milk, egg yolks, sugar, sugar, cornstarch, vanilla, lemon juice, butter, fresh blueberries, water, dish pie shells
Taken from www.food.com/recipe/the-only-blueberry-pie-recipe-youll-ever-need-360356 (may not work)