Blueberry Custard Pie
Pies & Pastries
fresh or frozen
or lemon juic
cream of tartar
Recipe by: Midwest Living, October 1994 Preheat oven to 350
degrees. In a saucepan, stir together 1/2 cup sugar, 3 tablespoons
cornstarch and the cinnamon. Stir in the blueberries and orange juice.
Cook and stir until the mixture is bubbly. Cover and set aside. For the
custard, in a saucepan, combine the milk, egg yolks, 1/2 cup sugar, 2
tablespoons cornstarch and the salt. Cook and stir until bubbly. Cook
and stir for 2 minutes longer. Stir in the extract. Cover and set aside.
In a medium mixing bowl, beat the egg whites and cream of tartar
until soft peaks form. Gradually add the 6 tablespoons sugar, beating
until stiff peaks form. Pour the berry mixture into the pie crust.
Carefully spread the custard evenly over the blueberries. Spread the
meringue over the custard, spreading to the edge to seal. Bake for 15
minutes. Cool on a wire rack. Store in the refrigerator. Penny Halsey
By KKBG35A RUTH BURKHAR