Blueberry Custard Pie

Blueberry Custard Pie

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Desserts, Pie
Recipe from Midwest Living
SERVINGS
8
PREP TIME
30 mins

Blueberry Custard Pie

Recipe from Midwest Living
Recipe from Midwest Living
Blueberry Custard Pie
SERVINGS
8
PREP TIME
30 mins
not yet rated
add your rating
add a comment

Related Categories:

Desserts, Pie
Ingredients
  • 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

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Directions
1. 
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.
2. 
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.
3. 
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.
4. 
Pour berry mixture into Baked Pastry Shell. Carefully spread custard evenly over blueberry mixture. Spread meringue over custard, spreading to edge to seal.
5. 
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
1. 
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.
2. 
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.
3. 
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.
4. 
Pour berry mixture into Baked Pastry Shell. Carefully spread custard evenly over blueberry mixture. Spread meringue over custard, spreading to edge to seal.
5. 
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.
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