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Blueberry Muffin Pie
Vanilla Pie Filling
4 egg yolks
2 tablespoons butter
1 1/2 teaspoons pure vanilla extract
Combine sugar, cornstarch and salt in a medium saucepan. Slowly whisk in egg yolks followed by the milk. Cook over medium heat, whisking continuously until mixture thickens. Once mixture has thickened and comes to a low boil, continue cooking and whisking for another 2 minutes. Remove from heat and add butter and vanilla. Stir until butter has melted. Remove from heat and allow to cool before using.
2 cups fresh or frozen blueberries
1/4 cup plus 2 tablespoons sugar
1 1/2 tablespoons cornstarch
1 1/2 tablespoons water
1/4 teaspoon lemon juice
Combine 1 cup of blueberries with 1/4 cup plus 2 tablespoons sugar in a medium saucepan. Simmer over low heat until sugar has melted. Whisk together water and cornstarch and add to saucepan along with the lemon juice. Turn up heat to medium and cook until mixture comes to a full boil and has thickened. Cook over medium heat until mixture comes to full boil and is clear and thick. Remove from heat and let cool. Once cooled, fold in remaining blueberries.
6 tablespoons butter
1 1/4 cup flour
1/3 cup sugar
Combine all ingredients with hands or pastry blender until crumbly. Press into bottom and up sides of a well greased, 9 inch pie plate. Bake at 375 for 7-10 minutes or until lightly golden; do NOT over-bake. Crust will be slightly soft when taken out of oven, it will firm up as it cools.
Once crust, pudding and blueberry topping have all cooled, fill crust with pudding and spread out towards edges. Top with blueberry mixture, leaving a 1/4-1/2 inch space around perimeter of pie.
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