Sunday, July 15, 2018

Blueberry Custard Pie


Refrigerated crust for 9" pie
3 eggs
1/2 cup sour cream
1/4 cup milk
3/4 cup sugar
1 tablespoon vanilla
3 tablespoons flour
3 cups blueberries
1/2 teaspoon cinnamon

Preheat oven to 350*.
Line a 9-inch pie dish with refrigerated pie crust and crimp edges.
In a mixing bowl, whisk eggs, sour cream, milk, sugar, vanilla and flour together until smooth.
Spread blueberries into crust.
Pour custard mixture over blueberries.
Dust with cinnamon.
Bake at 350* until puffed and golden, about 1 hour. 
Cool before serving.

About 8 servings


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