all-purpose flour. I sat down with a little slice of pie and I remember thinking “this is SO good.”. Instructions. Actress Betsy Brandt is baking a delicious seasonal pie with a homemade crust. Let cool completely before adding custard. This Blueberry Custard Pie has a crispy crust and is full of juicy blueberries, a simple custard and the most delicious crumb topping. Refrigerate 1-2 hours before serving. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; stir in blueberries and vanilla. Preheat oven to 350°. Pour the custard mixture overtop. Add in the sour cream mixing well, be sure not to over mix. Add the blueberries to the pie crust. 2 c. blueberries. Prep Time 30 mins. , I received this recipe from Zach’s cousin who had gotten it from allrecipes.com years ago! Chill for at least one hour before serving. It’s been three years and I FINALLY asked Zach’s cousin if I could please have that recipe – I just couldn’t forget about it! And this Blueberry Peach Custard Pie was an exquisite seasonal dessert using both juicy, fresh peaches and sweet, plump blueberries. Pulse crackers in a food processor until fine crumbs form. Add the oil and milk and stir until combined. 1 c. evaporated milk, regular or low fat. I’m picky about pie. Pour into the cooled pie shell and bake until just set, 20-30 minutes. Freeze the pie crust (rolled out in the pie plate) for 30 minutes to help it hold its shape while baking. In a small heavy saucepan, mix sugar, cornstarch and salt. I really love it either way. eggs, lightly beaten. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Once they’re thawed and drained well, they can go into the crust. Spread meringue evenly over top, sealing to edge of crust. Taste of Home is America's #1 cooking magazine. I hope you all love it as much as we do! 1. Press mixture onto bottom and up sides of a 9-in. This Blueberry Custard Pie has a crispy crust and is full of juicy blueberries, a simple custard and the most delicious crumb topping. Lastly, the crumb topping. Have you ever eaten something that is so good, you just can’t forget about it? I would recommend doubling the ingredients for that to get a decent crust. Whisk in milk. Preheat oven to 325 degrees ( 165º C). Refrigerate leftovers. Bake 7-9 minutes or until set. Well, three years ago, Zach and I were driving from my family’s Thanksgiving dinner to his. Directions. Next up – the custard! 1 c. sugar. Preheat oven to 350°. pie plate coated with cooking spray. This Blueberry Custard Pie has a crispy crust and is full of juicy blueberries, a simple custard and the most delicious crumb topping. This recipe is the result of combining two other recipe and blueberries. The best way to make sure it’s completely cooked is to use a cooking thermometer. With a single crust and simple egg, sugar, and flour filling, this beautiful pie was a blissful change of pace and took little effort to throw together. 1. vanilla. Then, you’ll sprinkle that over-top, cover the outside crust with aluminum foil (so they don’t burn) and toss the pie into the oven! 50-55 minutes later, the pie will be done and looking absolutely irresistible!!! 5. Preheat oven to 325 degrees ( 165º C). Served with a scoop of vanilla ice cream, this pie is a little slice of heaven!!! In a bowl, combine the flour, sugar and salt. Transfer hot filling to crust. My mom and grandmas make the most incredible pies, so I’m typically hesitant to try new recipes. This isn’t your ordinary blueberry pie! It starts out with a very simple “press-in-the-pan” crust. 2. You can use either fresh or frozen blueberries for this blueberry pie. For the blueberry filling, in a large bowl, mix together the sour cream, sugar, egg, flour, salt, and vanilla extract until creamy and smooth. But, not this pie. Remove from heat and add the cornstarch and water mixture. Continue beating until soft glossy peaks form. 1 tsp. Served with a scoop of vanilla ice cream, this pie is a little slice of heaven!!! If you don’t have a thermometer, you’ll watch for the center to lose its jiggle and for a slightly golden brown crumb topping.