Blueberry custard pie, a delicious summer treat.
Ingredients
- prepared pie crusts: 2 piece (9 inch)
- eggs, slightly: 3 piece (beaten)
- ¾ cups white sugar: 1 piece
- all-purpose flour: 4 Tbsp
- cornstarch: 3 Tbsp
- milk: 2 Tbsp
- ground nutmeg: 0.5 tsp
- ground cinnamon: 0.5 tsp
- salt: 0.25 tsp
- blueberries: 3 cups (fresh)
Metric Conversion
Stages of cooking
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Preheat the oven to 410 degrees F (210 degrees C). Line a pie plate with 1 pie crust.
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Beat eggs slightly in a large bowl. Mix in sugar, flour, cornstarch, milk, nutmeg, cinnamon, and salt. Add blueberries; stir to combine. Pour blueberry mixture over the bottom crust.
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Roll the top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
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Bake in the preheated oven until center is set, about 50 minutes.
