blueberry custard pie

Name: Blueberry Custard Pie
Prep time: 45 min
Cook time: 3 h
Yield: 8
Cuisine: American
Ingredients: - pastry for single-crust pie (9 inches); 1/2 cup(s) sugar; 3 tablespoon(s) cornstarch; 1/8 teaspoon(s) ground cinnamon; 3 cup(s) fresh or frozen blueberries; 1/4 cup(s) orange juice; FOR THE CUSTARD; 1/2 cup(s) sugar; 2 tablespoon(s) cornstarch; 1/8 teaspoon(s) salt; 1 1/4 cup(s) whole milk; 3 - egg yolks; FOR THE MERINGUE; 3 - egg whites; 1/4 teaspoon(s) cream of tartar; 6 tablespoon(s) sugar

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 serving(s)

prep time 45 Min

cook time 3 Hr

method Refrigerate/Freeze

Ingredients For blueberry custard pie

pastry for single-crust pie (9 inches)
1/2 c

sugar
3 Tbsp

cornstarch
1/8 tsp

ground cinnamon
3 c

fresh or frozen blueberries
1/4 c

orange juice
FOR THE CUSTARD
1/2 c

sugar
2 Tbsp

cornstarch
1/8 tsp

salt
1 1/4 c

whole milk
3

egg yolks
FOR THE MERINGUE
3

egg whites
1/4 tsp

cream of tartar
6 Tbsp

sugar

How To Make blueberry custard pie

1
Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double-thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in blueberries and orange juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Cover and set aside.

2
For custard, in a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Cool to room temperature without stirring; set aside. In a large bowl, beat egg whites and cream of tarter on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
3
Pour blueberry mixture into pie shell; top with custard. Spread meringue evenly over filling, sealing edges to crust. Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Store leftovers in the refrigerator.
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