Monday, July 25, 2011

Blueberry Custard Pie

This isn't a true custard pie (It does not contain eggs), but it has a layer of blueberries mixed with a dense layer of lightly sweetened cooked cream. It is not really creamy enough to be called a cream pie, hence the name. If you like blueberry pie but want to try something a little different, this might be just your thing.  It is very easy to make, but you have to use good fresh blueberries; frozen will not work well for this pie.

I want to give credit to the book that this recipe is adapted from, but I gave it away and cannot find the title on the internet. If anyone knows the name of the book let me know so I can give credit where credit is due (I think the title had "Dinner Parties" in it and it was an obscure book by a female chef/author).

1 recipe Pat-in-Pan pie crust
(You could also use a baked graham cracker or vanilla wafer crust for this)
3 cups fresh blueberries
2/3 Cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of salt
1/3 Cup milk
2/3 Cup heavy cream

Preheat Oven to 400.F

Wash and pick over the blueberries, removing stems and any mushy berries. Spread on a paper towel to dry, then pour them into the pie shell.

In a medium bowl, combine sugar, flour, cinnamon, nutmeg, salt. Add the milk and cream, whisking until smooth. Pour the mixture over the berries.

Bake 40-45 minutes or until set in the center. (You may want to check the pie after 25 minutes or so to see if the crust edge needs to be covered with foil).

Let cool on a wire rack until room temperature, then refrigerate for two hours or until well chilled.

Serve with whipped cream on top.