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Sorry, Hit the key again - Abc County Restaurant, Vancouver, British Columbia

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Joined: Dec 10, 2005


Posted to Thread #3194 at 12:46 am on Aug 22, 2006

Fresh Blueberry Pie

Prep about 15 minutes Plus chilling
Cook 15 minutes - Makes 10 servings

1-1/4 cups whole milk
2 egg yolks, beaten
1/4 cup plus 2/3 cup sugar
5 tablespoons cornstarch
1/2 teaspoon vanilla extract
2 tablespoons butter
4 cups blueberries
1 tablespoon lemon juice

1 Deep-Dish pie shell (9-inch), baked and cooled

In 2 quart 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.

Meanwhile, in 3-quart saucepan, stir 1 cup berries with 2/3 cup sugar, 3 tablespoons 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.

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

Recipe from Good Housekeeping - July 2003
It was a requested recipe from the Abc Country Restaurant, in Vancouver, British Columbia.


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