The Only Blueberry Pie Recipe You'll Ever Need

Name: The Only Blueberry Pie Recipe You'll Ever Need
Prep time: 2 h
Cook time: 3 h
Total time: 5 h
Yield: 12 serving(s)
Ingredients: 1 1/4 cups whole milk; 2 egg yolks, beaten; 1/4 cup sugar; 2/3 cup sugar; 5 tablespoons cornstarch; 1/2 teaspoon vanilla; 1 tablespoon lemon juice; 2 tablespoons butter; 4 cups fresh blueberries; 1 cup water; 1 (9 inch) deep dish pie shells

Submitted by pamela t.

"The title explains it all--the mixture of cooked and uncooked berries cause a taste sensation in your mouth--the textures of the uncooked berries popping as you bite into them releases sheer pleasure. This pie has a custard layer and a fruit layer--it is decadent! This is my most requested recipe. Be sure and use WHOLE milk. It makes a difference. Also be sure and follow steps--NOTE: butter, cornstarch, berries, and sugar are added in increments--follow directions. prep and cooking time is mostly refrigeration time. Start this pie in the morning and chill it all day--ready for dinner."

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photo by WiGal

Ready In:: 5hrs
Ingredients:: 11
Serves:: 12

ingredients

1 ¹⁄₄ cups whole milk
2 egg yolks, beaten
¹⁄₄ cup sugar
²⁄₃ cup sugar
5 tablespoons cornstarch
¹⁄₂ teaspoon vanilla
1 tablespoon lemon juice
2 tablespoons butter
4 cups fresh blueberries
1 cup water
1 (9 inch) deep dish pie shells

directions

Bake and cool deep dish pie shell following directions on the package; set aside.
In 2 quart saucepan, mix milk, egg yolks, 1/4 C sugar, and 2 T cornstarch.
Cook over medium heat until the mixture boils and thickens, stir constantly.
Stir in vanilla and 1 T butter.
Transfer this custard mixture to shallow glass dish (not in pie shell).
Cover in plastic and place in refrigerator for 2 hours.
In 3 quart saucepan, stir 1 C berries with 2/3 C sugar, 3 T cornstarch and 1 C water.
Heat to boiling over high heat.
Cook 2 minutes until thickened, stirring constantly.
Stir in lemon juice and 1 T butter.
Stir in remaining berries.
Spread chilled custard mixture into prepared pie shell.
Top with berry mixture.
Allow 3 hours in refrigerator for pie to "set" before serving.
Enjoy!
Make copies of this recipe--they're all going to want it!

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Reviews

I have made this a few times and everyone loved it! I did not use whole milk which I will definitely try next time because I can't imagine it could get much better. I also used Splenda because my father is diabetic. Thanks for a great recipe!

JFitz
Outstanding dessert! I made as posted with whole milk. I avoid making custard pies b/c I generally burn the custard, and did not burn it but probably cooked it too long making it too stiff. I used Recipe#291722 for a crust-increasing by another 50%. For our meal, I served a St. Croix Falls Wisconsin wine, Recipe#364732, Recipe#46922, squash, corn on the cob, and Recipe#193375. Thanks westtextazzy for sharing a wonderful dessert with us. Made for Theirs, Yours, & Mine tag.

WiGal