Blueberry Custard Pie

Recipe from Midwest Living
Blueberry Custard Pie
30 mins
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Desserts, Pie
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  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon ground cinnamon
  • 3 cups fresh or frozen blueberries
  • 3 tablespoons orange juice
  • 1 1/4 cups milk
  • 3 egg yolks
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1/2 teaspoon lemon extract or lemon juice
  • 3 egg whites
  • 1/2 teaspoon cream of tartar
  • 6 tablespoons sugar
  • 1 recipe Baked Pastry Shell (see recipe below)
Baked Pastry Shell
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 4 - 5 tablespoons cold water

In a saucepan, stir together 1/2 cup sugar, the 3 tablespoons cornstarch, and the cinnamon. Stir in the blueberries and orange juice. Cook and stir until mixture is bubbly. Cover and set aside.
For custard, in saucepan, combine milk, yolks, 1/2 cup sugar, the 2 tablespoons cornstarch, and the salt. Cook and stir until bubbly. Cook and stir for 2 minutes more. Stir in extract. Cover and set aside.
For meringue, in a medium mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add the 6 tablespoons sugar, beating until stiff peaks form.
Pour berry mixture into Baked Pastry Shell. Carefully spread custard evenly over blueberry mixture. Spread meringue over custard, spreading to edge to seal.
Bake the meringue-topped pie in a 350 degree F oven for 15 minutes. Cool on a wire rack. Store in the refrigerator. Makes 8 servings.
Baked Pastry Shell
Stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack. Makes 10 servings.
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