Blueberry Custard Pie
Frozen pie crusts are a boon to the busy cook. To save money on this Blueberry Custard Pie, make 4 or 5 crusts at a time in foil pie plates. Cover each tightly with plastic wrap and nest them in the freezer until ready to use.
1 (9-inch) unbaked piecrust
1 cup sugar
1/3 cup all-purpose flour
1/8 tsp salt
2 cup milk
4 egg yolks, lightly beaten
2 tsp vanilla extract
2 cup fresh blueberries or frozen blueberries, thawed
2 Tbsp confectioners' sugar
Preheat oven to 375°F. Prick piecrust in several places with a fork. Bake until golden, about 15 minutes. Cool. Meanwhile, for filling, combine sugar, flour and salt in a small bowl.
Heat milk in a saucepan over medium heat until bubbles appear around edges, about 10 minutes. Add sugar mixture to milk; stir. Cook over low heat, stirring, until thickened, about 5 minutes.
Stir 4 tablespoons milk mixture into egg yolks. Gradually add egg yolk mixture to milk mixture, beating constantly. Cook until custard coats the back of a spoon, about 10 minutes. Stir in vanilla.
Pour custard into piecrust. Refrigerate pie for about 20 minutes. Top with blueberries. Place confectioners sugar in a strainer or sieve; shake over top of pie.
Blueberry Custard Pie recipe tip: When pressed for time, you can use a package of cook-and-serve vanilla pudding mix instead of preparing your own custard.