Fresh blueberry pie

This is a wonderful blueberry pie recipe! I found this in Good Housekeeping magazine but it's originally from the Abc Country Restaurant in Vancouver, British Columbia. Prep time does not include chilling time.

• Ready In: 30 mins
• Serves: 10

Ingredients

• 1 1⁄4 cups milk
• 2  egg yolks, beaten
• 1⁄4 cup sugar, plus
• 2⁄3 cup sugar
• 5  tablespoons cornstarch
• 1⁄2 teaspoon vanilla extract
• 2  tablespoons butter
• 4  cups blueberries, washed and drained well
• 1  tablespoon lemon juice
• 1  deep dish pie shell, baked and cooled

Directions

1. In a 2-qt saucepan, mix milk, yolks, 1/4 C sugar, and 2 T cornstarch; cook over medium heat until mixture boils and thickens, stirring.
2. Stir in vanilla and 1 T butter; transfer custard to a shallow dish, cover surface with plastic wrap and refrigerate 2 hours.
3. Meanwhile, in a 3-qt saucepan, stir 1 cup of berries with 2/3 C sugar, 3 T cornstarch and 1 C water; heat to boiling over high heat and cook 2 minutes to thicken, stirring.
4. Stir in lemon juice and 1 T butter; cool and stir in remaining berries.
5. Spread custard in pie shell; top with berry mixture and refrigerate at least 3 hours to set.