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Blueberry Custard Pie
From Dorothy McNett's recipes at www.dorothymcnett.com. 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.
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.