Gram Swartzell's Blueberry Custard Pie
4 Slightly beaten eggs
1/2 Cup sugar
1/4 Teaspoon salt
1 Teaspoon vanilla
2 1/2 Cups scalded milk (medium heat to above 170, but not boiling)
2 9" Unbaked pie shells (okay, I can just picture Gram shaking her head and looking at me disappointingly for using store-bought pie shells, but I am not messing with that)
Fill bottom of pie shells with one layer of blueberries, maybe a little more.
Mix first four ingredients, then slowly stir in hot milk. Immediately pour into pastry shell. Dash with nutmeg.
Bake in 425F oven. Recipe says 25 minutes, I say longer, but it's done when a knife comes out clean. Also, I put foil loosely around the perimeter of the crust (not over the whole pie) before putting in oven to keep the crust from being overdone before the pie is.
And, if you have extra custard left over, just put it in an oven-safe bowl, and cook it with the pies.
4 Slightly beaten eggs
1/2 Cup sugar
1/4 Teaspoon salt
1 Teaspoon vanilla
2 1/2 Cups scalded milk (medium heat to above 170, but not boiling)
2 9" Unbaked pie shells (okay, I can just picture Gram shaking her head and looking at me disappointingly for using store-bought pie shells, but I am not messing with that)
Fill bottom of pie shells with one layer of blueberries, maybe a little more.
Mix first four ingredients, then slowly stir in hot milk. Immediately pour into pastry shell. Dash with nutmeg.
Bake in 425F oven. Recipe says 25 minutes, I say longer, but it's done when a knife comes out clean. Also, I put foil loosely around the perimeter of the crust (not over the whole pie) before putting in oven to keep the crust from being overdone before the pie is.
And, if you have extra custard left over, just put it in an oven-safe bowl, and cook it with the pies.