Blueberry Custard Pie Recipe

From Dorothy McNett's Recipe Book.

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Blueberry Custard Pie

From Dorothy McNett's recipes at This pastry crust is made with rice flour rather than wheat flour. It is easy to pat the crust into a 9 inch pie dish instead of using a rolling pin.

1 egg
1/4 cup extra virgin olive oil, or melted unsalted butter
3/4 cup rice flour, plus more for shaping if necessary
1/4 teaspoon baking powder
1 tablespoon raw sugar
1/4 teaspoon sea salt

3 eggs
1/2 cup raw sugar
1/4 teaspoon sea salt
2 cups half and half, or use hemp milk or almond milk...
1 taspoon vanilla extract, or vanilla bean paste
1/4 teaspoon nutmeg
1 cup fresh blueberries
drizzles of honey or caramel syrup, as desired

Preheat oven to 400 degrees. In bowl whisk the egg with the oil or melted butter. In another bowl whisk the flour, baking powder, sugar and salt and then with a spoon blend it into the egg mixture. Mixture will be soft. With your hands, shape it into a flat ball and place in a 9 inch pie pan, patting it out to completely cover the bottom and sides of the pan, pinching and sealing the edges. The dough is soft and may tear, just pinch and fix it so that there are not any holes in the crust. Set aside. In batter bowl whisk the eggs and then whisk in the sugar, salt, half and half, vanilla and nutmeg. Pour into the pie shell and place in oven. Reduce heat to 375 degrees and bake about 35 - 45 minutes,or until custard has set up and is lightly browned. Set aside to cool. To serve, top with the blueberries and drizzle with a bit of honey or caramel syrup. Serve!

Recipe created 2015-05-05.

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