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Prep time
2 hours
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Cook time
1 hour
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Serves
8
Author Notes
Like blueberries? This one is not your grandmother's blueberry pie, rather an explosion of blueberry flavor in a custard format! —Rich Altmaier
Ingredients
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20 ounces
weight of blueberry puree
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5 ounces
weight of granulated sugar
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3 tablespoons
cornstarch
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2
large eggs
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4 ounces
fluid, of evaporated milk
Directions
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First we will prepare the blueberry filling:
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Place fruit puree, sugar, and cornstarch in a sauce pan.
Heat on low, stirring.
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Just before it boils, it will thicken. Stir briskly to get even thickening. Don't let it boil!
Remove from heat and set aside.
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Line a pie dish with your favorite pie crust. Place in fridge to chill out.
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Preheat oven to 375F convection.
Place a cookie sheet in the oven, where we will place the pie dish. This helps the crust to get going and avoid soggy crust!
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Whisk the eggs together.
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Combine, blueberry preparation, eggs, and milk in a large bowl.
Stir or use a mixer until well combined.
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Pour into the pie crust.
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Important: place a protective ring, such as cut from aluminum foil, around the rim of the baking dish. This protects the crust from direct heat and over-browning!
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Bake for 55-60 minutes.
Test at 50 minutes, with either a) a temperature probe in the center to reach 185F,
OR b) shake the dish and it should not give a liquid jiggle, just a less than jello wobble. Then it is done.
Retest in another 5 min, until done.
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The pie may seem too liquid, but will set as it cools.
I think best if served chilled!
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