Blueberry Custard Meringue Pie Food

LEMON BLUEBERRY CUSTARD PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, cream butter. Mix in sugar, flour, lemon juice and lemon zest. Beat in egg yolks, then milk.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Gently fold into the lemon mixture. Pour filling into pie crust. Scatter blueberries evenly over the top.
• Bake in the preheated oven for approximately 50 minutes, or until filling is set. Cover the pie with foil after about 30 minutes to avoid browning. Allow to cool slightly before serving.

BLUEBERRY CUSTARD PIE

Steps:

• Preheat oven to 425 degrees.
• Place blueberries in pie crust; set aside.
• In a medium bowl, mix flour and sugar; gradually add evaporated milk, stirring until smooth.
• Whisk in eggs and vanilla until blended; pour mixture over blueberries.
• If desired, sprinkle with a dash each of cinnamon and nutmeg.
• Bake 15 minutes; reduce heat to 350 degrees.
• Bake 35 minutes longer.
• Cool completely before slicing.

4-INGREDIENT BLUEBERRY MERINGUE PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Line a springform pan with phyllo dough and trim overhanging edges. Fill with blueberries.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Evenly spread egg white mixture over blueberries. Make a decorative pattern with a spoon, if you like.
• Bake in the preheated oven until meringue topping is golden brown, about 20 minutes.

OLD-FASHIONED BLUEBERRY CUSTARD PIE

Steps:

• Preheat the oven to 410 degrees F (210 degrees C). Line a pie plate with 1 pie crust.
• Beat eggs slightly in a large bowl. Mix in sugar, flour, cornstarch, milk, nutmeg, cinnamon, and salt. Add blueberries; stir to combine. Pour blueberry mixture over the bottom crust.
• Roll the top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
• Bake in the preheated oven until center is set, about 50 minutes.

BLUEBERRY CUSTARD PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread blueberries over the bottom of the graham cracker crust.
• Mix 1/2 cup flour, white sugar, and salt together in a bowl.
• Whisk sour cream and eggs together in a separate bowl. Fold in flour mixture. Pour batter over the blueberries.
• Combine remaining 1/2 cup flour and brown sugar in a bowl. Cut in butter using a pastry cutter or 2 knives until mixture forms coarse crumbs. Scatter crumb topping over the pie.
• Bake in the preheated oven until custard and topping are golden brown, 50 to 55 minutes. Transfer to a rack and cool completely before serving.