When blueberries are in season, my first idea is always to bake a delicious dessert and cutting the amount of sugar. I love the taste of fresh blueberries and when baked in a delicious custard pie, it makes the perfect summer dessert.
For the pie crust:
- 1 3/4 cup of flour
- 1 tsp of salt
- 3 tbsp of sugar
- 2/3 cup of butter or margarine at room temperature
- few tablespoons of cold water
For the custard:
- 3 large eggs beaten
- 1 cup of sugar
- 3 tbsp of cornstarch
- 1/2 cup of milk
- 1/2 cup of flour
- 1 1/2 cup of fresh blueberries
Mix the flour and the margarine by hand in a large mixing bowl, the salt and the sugar. Add the tablespoons of water few at a time, working the dough very well until everything comes together.
Once the dough is ready, wrap it in plastic wrap and refrigerate for 30min.
Preheat the oven to 375. Place the dough into a 9 inch pie plate and trim off the excess. Bake for about 15 to 20 minutes.
For the custard: Mix the beaten eggs with the sugar and beat on high speed until it becomes foamy. Reduce the speed. Add the flour, salt and cornstarch. Keep beating until everything is well mixed. Add the blueberries and mix with a spatula.
Pour the custard filling into the pie crust and bake for 35min on 350.