Total Time
5hrs 15mins
Prep 15 mins
Cook 5 hrs

My aunt brought this yummy pie to my house last week. She got the recipe out of a magazine and rattled the recipe off the top of her head. I gave it a test drive today and it was perfect! Note chilling time is included in cook time.

Ingredients Nutrition

Directions

  1. In 2-quart saucepan mix milk, yolks, 1/4 cup of sugar, and 2 tablespoons of corn starch.
  2. Cook over medium heat until mixture boils and thickens stirring constantly.
  3. Transfer to shallow dish and cover surface with plastic wrap and chill for 2 hours.
  4. Meanwhile in 3 quart-saucepan stir 1 cup of berries with 2/3 cup of sugar, 3 tablespoons corn starch and one cup of water.
  5. Heat to boiling over high heat.
  6. Cook 2 minutes to thicken stirring constantly.
  7. Remove from heat and stir in lemon juice and remaining butter.
  8. Cool slightly and fold in remaining berries.
  9. Spread chilled custard into pie shell.
  10. Top with berry mixture and refrigerate for 3 hours until set.

Reviews

(8)
Most Helpful

The pie turned out great. The extra T of Butter and Vanilla I put into the custard. Tasted great and I got rave reviews from my family and co-workers. Thanks!

Jenn K. August 11, 2009

Perfect for the 4th of July. Five stars because even though it was the tiniest bit runny, the excellent flavor overcame everything else. Used the crust recommended, and overall this pie turned out excellent! I baked it for 50 minutes exactly on 400 (and it could've gone a bit longer, to be honest). Used foil around the edges the entire time (forgetting that I had an edge cover, ha) and made a foil tent for the top at about 30 minutes, as it was getting brown already. Turned out yummier than I'd imagined. Next time I will let it cook longer, cool longer, and yes, add a bit of corn starch for good measure. Either way, taste is excellent and my son - who doesn't love fruit pies - was licking his plate!

Jen July 04, 2016

I loved it! It was really easy to make. I put an extra dosis of lemon anyway and brown sugar instead of white one. It was just perfect if you prefer less sweetener and more blueberry taste! I also made it with andean blueberry.

Daniela Borja K November 17, 2015

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