Blueberry Custard pie

Directions

1. First we will prepare the blueberry filling:
2. Place fruit puree, sugar, and cornstarch in a sauce pan. Heat on low, stirring.
3. Just before it boils, it will thicken. Stir briskly to get even thickening. Don't let it boil! Remove from heat and set aside.
4. Line a pie dish with your favorite pie crust. Place in fridge to chill out.
5. 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!
6. Whisk the eggs together.
7. Combine, blueberry preparation, eggs, and milk in a large bowl. Stir or use a mixer until well combined.
8. Pour into the pie crust.
9. 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!
10. 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.
11. The pie may seem too liquid, but will set as it cools. I think best if served chilled!