Ingrédients pour Blueberry Pie
- Blueberries
- Whole Milk
- Egg Yolks
- 1/4 cup granulated sugar (plus 2/3 cup for the filling)
- Cornstarch
- 1 cup water
- Vanilla Extract
- 2 tablespoons (1/4 stick) unsalted butter
- 1 tablespoon lemon juice
- Cinnamon
- Deep Dish Pie Shell
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Comment préparer Blueberry Pie
- In a 2-quart saucepan, whisk together 2 cups whole milk, 2 large egg yolks, 1/4 cup granulated sugar, and 2 tablespoons cornstarch until smooth.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens significantly (about 5-7 minutes).
- Pour the custard into a shallow dish. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours.
- While the custard chills, in a 3-quart saucepan, combine 2 cups fresh blueberries, 2/3 cup granulated sugar, 3 tablespoons cornstarch, and 1 cup water.
- Bring the mixture to a boil over high heat, stirring frequently.
- Reduce heat to medium-low and cook for 2 minutes, or until the sauce has thickened, stirring constantly to prevent sticking.
- Remove from heat and stir in 1 tablespoon lemon juice and 2 tablespoons (1/4 stick) unsalted butter until melted and incorporated.
- Let the blueberry filling cool slightly, then gently fold in 1 cup more fresh blueberries.
- Pour the chilled custard into your prepared pie crust.
- Top with the blueberry filling and refrigerate for at least 3 hours, or until the filling is completely set.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
105g
Fat
18g
Carbs
12g
