Ingredients
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4 cups blueberries (washed and picked over)
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1 1/4 cups whole milk
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2 egg yolks (beaten)
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1/4 cup sugar, plus
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2/3 cup sugar
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5 tablespoons cornstarch (divided)
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1 cup water
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1/2 teaspoon vanilla extract
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2 tablespoons butter (divided)
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1 tablespoon lemon juice
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1/2 teaspoon cinnamon
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1 deep dish pie shell (baked and cooled)
Instructions
- In 2-quart saucepan mix milk, yolks, 1/4 cup of sugar, and 2 tablespoons of corn starch.
- Cook over medium heat until mixture boils and thickens stirring constantly.
- Transfer to shallow dish and cover surface with plastic wrap and chill for 2 hours.
- Meanwhile in 3 quart-saucepan stir 1 cup of berries with 2/3 cup of sugar, 3 tablespoons corn starch and one cup of water.
- Heat to boiling over high heat.
- Cook 2 minutes to thicken stirring constantly.
- Remove from heat and stir in lemon juice and remaining butter.
- Cool slightly and fold in remaining berries.
- Spread chilled custard into pie shell.
- Top with berry mixture and refrigerate for 3 hours until set.