Directions:
Preheat oven to 350°F. For crust, combine first four ingredients and press into a 9 inch greased pie pan. Bake crust 8-10 minutes until golden brown or substitute a ready-made crust.
In a saucepan, combine sugar, flour and salt and then gradually whisk in cream. Cook and stir over medium heat until thick and bubbly and then for an additional 2 minutes. Gradually whisk a small amount into the egg yolks and then add the yolk mixture to the saucepan. Bring to a gentle boil and then cook for 2 minutes. Remove from heat and stir in the butter and vanilla, stirring until all the butter is melted in. Let cool for 5 minutes, stirring occasionally. Pour into crust and sprinkle with confectioners sugar. Chill 30 minutes until set.
Meanwhile, crush 2 cups of blueberries in a medium saucepan and bring to a boil. Boil for 2 minutes, stirring constantly. Press blueberries through a fine mesh strainer, sieve, or cheesecloth reserving juice. Add water to the juice to equal 1 cup. The pulp can be discarded. In a saucepan, combine sugar and cornstarch and then gradually whisk in the blueberry juice. Stirring constantly, bring to a boil and cook for 2 minutes. Remove from heat and gently stir in remaining berries. Spoon over the filling. Chill for at least 3 hours or overnight until set. Store in the refrigerator.
Yeild: 6-8 servings
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