If you’re using frozen blueberries, thaw them out in warm water and rinse them off well. Directions. Spoon the berries over the custard. Your email address will not be published. It is so delicious you would never believe it is a lighter recipe.—Donna A. Hess, Chambersburg, Pennsylvania. So now that you’ve got the crust ready, you’ll add the blueberries. Refrigerate 1-2 hours before serving. In a bowl, combine the flour, sugar and salt. Flour, sugar, brown sugar are combined and then butter is added either using a fork or pastry cutter. Print Recipe Pin Recipe. Preheat oven to 350°. However, there was this blueberry pie on the counter that intrigued me, so naturally my sweet tooth took over and I dove in. Whisk until blended. all-purpose flour. Chill for at least one hour before serving. Reduce the heat and simmer, covered, for about 5 minutes, stirring once. Preheat oven to 325 degrees ( 165º C). I almost didn't want to put the custard into the crust. I'm a wife, mother & BFF's with my KitchenAid mixer, happy to bring you meal ideas and decadent desserts! Cool 1 hour on a wire. Your email address will not be published. I’m picky about pie. Bake for 50-55 minutes or until the internal temperature of the pie is 160°F or lightly browned on top. Freeze the pie crust (rolled out in the pie plate) for 30 minutes to help it hold its shape while baking. For the blueberry filling, in a large bowl, mix together the sour cream, sugar, egg, flour, salt, and vanilla extract until creamy and smooth. In a medium bowl, combine sour cream, egg, sugar, vanilla, 2 … Blueberry Custard Pie - Home & Family. WRONG. Cool on a wire rack. Prep Time 30 mins. Well, three years ago, Zach and I were driving from my family’s Thanksgiving dinner to his. Continue beating until soft glossy peaks form. This Blueberry Custard Pie has a crispy crust and is full of juicy blueberries, a simple custard and the most delicious crumb topping. Once the center of the pie reaches 160 degrees F, it is done. vanilla. Add the oil and milk and stir until combined. Preheat oven to 325 degrees ( 165º C). 1 tsp. I would recommend doubling the ingredients for that to get a decent crust. If you use a store bought crust, use the deep dish crust. It’s got just a few ingredients and vegetable oil holds the dry ingredients together. 1 (9-inch) baked pie crust, well-chilled. This Blueberry Custard Pie has a crispy crust and is full of juicy blueberries, a simple custard and the most delicious crumb topping. Notify me of follow-up comments by email. Bake 7-9 minutes or until set. Bring to a gentle boil; cook and stir 2 minutes. Pat the crumb mixture into the … I hope you all love it as much as we do! Pat the crumb mixture into the bottom and sides of a 9-inch pie pan and bake for 10 minutes. Cook and stir over medium heat until thickened and bubbly. Cool on a wire rack. Instructions. Crust: In a food processor or blender add Graham crackers, butter and sugar and pulse into a course mixture. And this Blueberry Peach Custard Pie was an exquisite seasonal dessert using both juicy, fresh peaches and sweet, plump blueberries. Cool on a wire rack. Then, you’ll sprinkle that over-top, cover the outside crust with aluminum foil (so they don’t burn) and toss the pie into the oven! , I received this recipe from Zach’s cousin who had gotten it from allrecipes.com years ago! When you put the pie in the oven, set the timer for 50 minutes. It’s been three years and I FINALLY asked Zach’s cousin if I could please have that recipe – I just couldn’t forget about it! Get more information about this episode >>. 1. pie plate coated with cooking spray. 3. In a mixing bowl, combine the sugar, brown sugar and flour. I really love it either way. I made 2, and using 30, was barely able to get the minimum possible crust. Remove from heat. My mom and grandmas make the most incredible pies, so I’m typically hesitant to try new recipes. Spread meringue evenly over top, sealing to edge of crust. Bake at 350° for 16-20 minutes or until meringue is golden brown. 1 c. sugar. Remove from heat and add the cornstarch and water mixture. Pour the custard mixture overtop. This isn’t your ordinary blueberry pie! Add the blueberries to the pie crust. But, not this pie. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. This Blueberry Custard Pie has a crispy crust and is full of juicy blueberries, a simple custard and the most delicious crumb topping. 4. Transfer hot filling to crust. 3 lg. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat and let cool until just slightly warm. Whisk in milk. I was (pleasantly) surprised that I didn’t have to roll out a pie crust for this recipe! With minimal preparation time this Blueberry Custard Pie is great dessert for any occasion and can be served warm or cold. The best way to make sure it’s completely cooked is to use a cooking thermometer. Combine the sugar, flour, salt, eggs and sour cream. Served with a scoop of vanilla ice cream, this pie is a little slice of heaven!!! 2 c. blueberries. Bake 7-9 minutes or until set. Crust: In a food processor or blender add Graham crackers, butter and sugar and pulse into a course mixture. Lastly, the crumb topping. Gently fold the blueberries into the sour cream mixture. Cook Time 55 mins. 2. If you’re using fresh blueberries, simply rinse them off, let them dry off a bit and put them into the crust. Therefore, if you’re bringing it to an event or get together, I would probably bring it cold so you get those pretty slices. If the pie has just a tiny bit of “jiggle” to it, it’s probably either almost done or done. Refrigerate leftovers. Actress Betsy Brandt is baking a delicious seasonal pie with a homemade crust. This recipe is the result of combining two other recipe and blueberries. 2. Sprinkle the crumb topping over the custard. Add melted butter and egg white; pulse until blended. Served with a scoop of vanilla ice cream, this pie is a little slice of heaven!!! Copy Link. Let cool completely before adding custard. 1 c. evaporated milk, regular or low fat. With a single crust and simple egg, sugar, and flour filling, this beautiful pie was a blissful change of pace and took little effort to throw together. Pour into the cooled pie shell and bake until just set, 20-30 minutes. Roll pie crust to a diameter of 10 inches and place in the bottom of a 10-inch pie plate. Required fields are marked *. Custard: In a bowl, combine the cream cheese, sugar, and vanilla and mix until smooth. Add melted butter and egg white; pulse until blended. . 5. Once it’s combined, you’ll pour it over the blueberries. pie plate coated with cooking spray. Blueberry Custard Pie is a twist on the classic blueberry pie with a creamy custard filling and topped with a crunchy streusel. To be honest, I was a little nervous I’d make it and it wouldn’t live up to the hype I’ve given it over the years. Remove from oven and let cool. Once they’re thawed and drained well, they can go into the crust. Other than that -- a great recipe! That being said, it will be easier to cut once it’s completely cool and set up. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. In a small heavy saucepan, mix sugar, cornstarch and salt. Bring back to a boil and cook for about 1 minute, stirring constantly. Topping: Combine the berries, water and sugar in a saucepan and bring to a boil.
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