INGREDIENTS
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For the crust
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2 cups digestive biscuit or graham cracker crumbs
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1/4 cup caster sugar
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120g unsalted butter, melted (1/2 cup + 1 tbsp)
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For the custard filling
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3 eggs
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1 1/4 cups sugar
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3/4 cups sour cream
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1/2 cup + 2 tbsp plain flour
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3 tbsp cornstarch
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pinch salt
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1 tsp vanilla extract
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500g blueberries (18 oz), can use frozen