Wind Ridge Farm

Pick-Your-Own Fruit

Recipes

Blueberry Custard Pie    10 servings

Custard

1-1/4 cups milk, whole or skim  2 egg yolks, beaten

2 egg yolks, beaten

1/4 cup plus 2/3 cup sugar

5 tablespoons cornstarch

1/2 teaspoon vanilla extract

Berry mixture

2 tablespoons butter

4 cups blueberries

1 tablespoon lemon juice

1 deep-dish pie shell (9-inch), baked and cooled

Directions:

1. In 2-qt saucepan, mix milk, yolks, 1/4 cup sugar and 2 tablespoons cornstarch. Cook over medium heat until mixture boils and thickens, stirring. Stir in vanilla and 1 tablespoon butter. Transfer custard to shallow dish; cover surface with plastic wrap. Refrigerate 2 hours.

2.  Meanwhile , in a 3 qt. saucepan, stir 1 cup berries with 2/3 cup sugar, 3 T. cornstarch, and 1 cup water.  Heat to boiling over high heat.  Cook 2 minutes to thicken, stirring.  Stir in lemon juice and 1 tablespoon butter.  Cool.  Stir in remaining berries.

3.  Spread custard in pie shell; top with berry mixture.  Refrigerate at least 3 hours to set.