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Blueberry cream pie

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Ingredients/Components

all-purpose flour - 1/4 c
sugar - 3/4 c
cornstarch - 2 Tbsp
salt - 1/4 tsp
milk - 3 c
egg yolks, slightly beaten - 3 item
butter - 2 Tbsp
vanilla - 2 tsp
9-inch baked pie shell
Gradually add milk; blend well
pinch of salt - 1 item
water - 1/2 c
fresh blueberries - 2 c
lemon juice - 1 Tbsp

How to make blueberry cream pie:

Combine flour, sugar, cornstarch and salt in saucepan. Gradually add milk; blend well. Cook, stirring constantly, until thick. Blend about 1/2 cup of hot mixture into egg yolks. Then add to the mixture in saucepan. Cook 1 minute, stirring constantly. Blend in butter and vanilla. Cover and cool to lukewarm. Pour into baked pastry shell. Top with the glaze.Blueberry Glaze:1/2 c. sugar5 tsp. cornstarch pinch of salt1/2 c. water2 c. fresh blueberries4 tsp. butter1 Tbsp. lemon juice Combine sugar, cornstarch and salt in saucepan. Blend in water and 2/3 cup of blueberries. Bring to boil. Cook, stirring constantly, until very thick. Stir in butter and lemon juice; cool. Fold in remaining blueberries and spread over cream filling. Chill 1 to 2 hours before serving.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:

3.9

Average rating: 3.9, total votes: 9

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