Prep 10 mins
Cook 50 mins
I got this recipe from a coworker who knows I enjoy both blueberries and custard. I haven't made this myself yet, but I soon will!
- 2 cups blueberries
- 1 baked 9 inch pie shell, well chilled
- 1 tablespoon flour
- 1 cup sugar
- 1 cup evaporated milk
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla
- Preheat oven to 425 degrees.
- Place blueberries in pie crust; set aside.
- In a medium bowl, mix flour and sugar; gradually add evaporated milk, stirring until smooth.
- Whisk in eggs and vanilla until blended; pour mixture over blueberries.
- If desired, sprinkle with a dash each of cinnamon and nutmeg.
- Bake 15 minutes; reduce heat to 350 degrees.
- Bake 35 minutes longer.
- Cool completely before slicing.
The day before Thanksgiving, my son came home from the Farmer's Market with three boxes of red raspberries that were beginning to grow fuzz, so I had to use them immediately. I used them in this recipe instead of the blueberries. I thought I died and went to heaven (and so did everyone else)! With blueberries it's great, but with raspberries it's way over the top. Ten stars, at least!
This is an outstanding and beautiful pie. Not too sweet, just right!
This is the most beautiful bluebery pie!!! It came out perfectly for me. I have very large glass pie dishes so I doubled the amount of custard and used 6 large eggs. My blueberries are very large so I didn't add more. Absolutely lovely and excellent tasting as well. Served with vanilla ice cream and some preferred whipped cream. A huge hit in this house! Thank you for a keeper recipe! Oh yes I baked it a 450 degrees for 15 minutes and 65 minutes at 350 degrees. And I brushed my crust with whipped egg and covered the edges with a pie edge cover. Lovely lovely crust!!! Jelly :)