Blueberry custard pie, a delicious summer treat.
Preparation Details
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hr 15 mins
Servings: 8
Ingredients
- 2 (9 inch) prepared pie crusts
- 3 eggs, slightly beaten
- 1 ¾ cups white sugar
- 4 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 2 tablespoons milk
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 cups fresh blueberries
Steps
- Preheat the oven to 410 degrees F (210 degrees C). Line a pie plate with 1 pie crust.
- Beat eggs slightly in a large bowl. Mix in sugar, flour, cornstarch, milk, nutmeg, cinnamon, and salt. Add blueberries; stir to combine. Pour blueberry mixture over the bottom crust.
- Roll the top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
- Bake in the preheated oven until center is set, about 50 minutes.
