The Only Blueberry Pie Recipe You'll Ever Need

The title explains it all--the mixture of cooked and uncooked berries cause a taste sensation in your mouth--the textures of the uncooked berries popping as you bite into them releases sheer pleasure. This pie has a custard layer and a fruit layer--it is decadent! This is my most requested recipe. Be sure and use WHOLE milk. It makes a difference. Also be sure and follow steps--NOTE: butter, cornstarch, berries, and sugar are added in increments--follow directions. prep and cooking time is mostly refrigeration time. Start this pie in the morning and chill it all day--ready for dinner.

• Ready In: 5 hrs
• Serves: 12

Ingredients

• 1 1⁄4 cups  whole milk
• 2  egg yolks, beaten
• 1⁄4 cup sugar
• 2⁄3 cup sugar
• 5  tablespoons cornstarch
• 1⁄2 teaspoon vanilla
• 1  tablespoon lemon juice
• 2  tablespoons butter
• 4  cups fresh blueberries
• 1  cup water
• 1 (9 inch)  deep dish pie shells

Directions

1. Bake and cool deep dish pie shell following directions on the package; set aside.
2. In 2 quart saucepan, mix milk, egg yolks, 1/4 C sugar, and 2 T cornstarch.
3. Cook over medium heat until the mixture boils and thickens, stir constantly.
4. Stir in vanilla and 1 T butter.
5. Transfer this custard mixture to shallow glass dish (not in pie shell).
6. Cover in plastic and place in refrigerator for 2 hours.
7. In 3 quart saucepan, stir 1 C berries with 2/3 C sugar, 3 T cornstarch and 1 C water.
8. Heat to boiling over high heat.
9. Cook 2 minutes until thickened, stirring constantly.
10. Stir in lemon juice and 1 T butter.
11. Stir in remaining berries.
12. Spread chilled custard mixture into prepared pie shell.
13. Top with berry mixture.
14. Allow 3 hours in refrigerator for pie to "set" before serving.
15. Enjoy!
16. Make copies of this recipe--they're all going to want it!