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Ingredients
- 1 1/4 cups whole milk
- 2 egg yolks, beaten
- 1/4 cup plus 2/3 cup sugar
- 5 tbs cornstarch
- 1/2 tsp vanilla
- 2 tbs butter
- 4 cups blueberries
- 1 tbs lemon juice
- 1 deep dish pie shell
Preparation
Step 1
In 2 quart saucepan, mix milk, yolks, 1/4 cup sugar and 2 tbs cornstarch. Cook over medium heat until mixture boils and thickens, stirring. Stir in vanilla and 1 tbs butter. Transfer custard to shallow dish; cover surface with plastic wrap. Refrigerate 2 hours.
Meanwhile, in 3 quart saucepan, stir 1 cup berries with 2/3 cup sugar, 3 tbs cornstarch and 1 cup water. Heat to boiling over high heat. Cook 2 minutes to thicken, stirring. Stir in lemon juice and 1 tbs butter. Cool. Stir in remaining berries.
Spread custard in pie shell; top with berry mixture. Refrigerate at least 3 hours to set.