Blueberry Custard Pie

It just so happens that blueberries are in abundance and on sale this week. I found this recipe and method for putting together a tart crust that can be fully baked. Afterward we will fill it with a custard or pastry cream and top it off with a blueberry compote.

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioner's sugar
• 1/8 tsp. salt
• 1 stick and 1 tbsp. cold butter
• 1 large egg

1. In a food processor, whiz together the flour and sugar and salt.
2. Cut the very cold butter into small pieces and scatter on top of the flour mixture. Pulse until you have a crumbly pea size mixture.
3. Whisk the egg in a small bowl.
4. Slowly add in the egg a little at a time pulsing to incorporate with each addition of egg.
5. Pulse until the dough pulls away from the side and place on a piece of plastic wrap.
6. Form a round disc and refrigerate for about 20 minutes.
7. Lightly flour your surface and roll the dough to 1/2 inch beyond the tart pan. Fold the dough over to form a thicker crust around the pan.
8. Dock the sides and bottom with a fork and place in the freezer for at least 30 minutes.
9. Place the tart on a sheet pan and because the crust is frozen you won't need pie weights to bake it fully or partially.  Butter the shiny side of aluminum foil and press the buttered side down onto the crust.
10. Place the pan on the center rack of a preheated 375° oven. Bake the crust for 20 to 25 minutes. Remove the foil and lightly press down with the back of the spoon if the crust has puffed up at all.
11. Continue baking 5 minutes more if you intend to fill and bake. 10 minutes to complete baking.

For the custard:

1. I actually used a box egg custard which was very inexpensive, quick and quite tasty. You can make your own if you choose.
2. Let the crust completely cool down and your custard completely cool down.

Spread an even layer of the custard on the bottom of the pie. Then top it with a blueberry compote.

For the compote:

• 1 3/4 pints blueberries
• 1 tbsp. water
• 2-3 tbsp. sugar
• 1/2 to 1 tsp. cinnamon

You need to go by your own taste buds for sweetness with regards to sugar and cinnamon. I went lighter on the cinnamon as I did not want it to over power the blueberries.

1. In a sauce pot over medium heat, add all of the above ingredients and stir.
2. Cook the mixture down until liquid forms and some of the berries completely cook down.
3. Whisk in the corn starch and water mixture and when you have a boil add in to the berries and keep stirring. About 2 minutes.
4. Remove from the heat and cool down completely.

 Now refrigerate the whole pie for about an hour then have a slice.

After I had this slice I put the pie back in the refrigerator. Later on I took the pie out to slice some for my husband and another for myself (it's that good). Well I had a little mishap which I did not photograph.
The entire pie slid off of the plate did a complete flip and fell on the floor. Needless to say I swore like a storm trooper.
It was the best dessert and I will make another very, very, very soon. So when you grab yours be sure to have a handle on both sides of the plate! With the on sale berries at $1.88 per pint, this dessert cost $5.86. You may get 10 slices at the whopping cost of .58¢ a slice. Sweet.