One of my lifelong summer favorites is Blueberry Cream Pie. It is incredibly delicious and impressive, but given that it is based on whipping cream, it is also awfully rich and sweet, and doesn’t store well. I wanted something a little more nutritious and sturdy, but the blueberry cream pie is so incredibly fast to make, and I wanted something that was equally fast and simple to throw together.
So, I thought, what about blueberry custard pie? There probably is a recipe somewhere, but I didn’t even look. I just started throwing things together, and was awfully happy with how it turned out. For the record, one person absolutely CAN eat an entire pie by themselves in one day before it spoils. No problem. Ahem. Anyway, on to the recipe.
BLUEBERRY CUSTARD PIE (by Patricia F Anderson)
1 piecrust, prebaked
blueberries (approximately 2 pounds)
1/4 cup cornstarch
2/3 cup sugar (up to 3/4 cup, if you like things sweet)
1/2 teaspoon ground cinnamon (or nutmeg)
1 teaspoon amchur (optional)
1/4 teaspoon salt (optional)
3 eggs, beaten
1/2 cup milk (or almond milk, or coconut milk)
Fill the piecrust with berries up to almost the top level. Do NOT mound! Really, it’s that simple.
Sift the dry ingredients together, or take a fork or whisk and beat them together in a small-ish mixing bowl (about 2 cups to one quart size).
NOTE: I use the amchur to add a bit of tartness because I like that. Amchur is powdered dried mango, with a delightful nutty tart flavor. If you don’t have easy access to this, a common ingredient at Hindu and Indian groceries, you could instead either simply leave it out, or add a bit of lemon or lime juice in as the very last step (so that it doesn’t curdle the milk, which of course has to be reduced by however much lemon juice you add).
In the same bowl, slowly beat or whisk in the eggs, ONE AT A TIME. The mixture should shift from powdery to crumbly to gluey. Beat/whisk in the milk or milk equivalent.
You’re not going to believe how easy this is. Drizzle (as in POUR) the liquid mixture over the berries, and bake. I baked it like this:
Preheat to 425*F. Put the pie in. Reduce heat to 350*F. Bake for 50 minutes. Eh voilà! Done!
Serve. With or without whipped cream. Your choice.