Blueberry & Vanilla Custard Pie

One of my favorite ways to create new recipes is to combine the best parts of tried-n-true recipes. I combined parts of the Rustic Fruit Tart and the Blueberry Custard Pie to create this recipe. What you need:

• 1 ready made pie crust, unbaked
• 4 c. fresh blueberries, divided
• 3 Tbsp. sugar
• 2 Tbsp. corn starch
• 1 (3.4 oz.) box instant vanilla pudding
• 1 c. heavy cream
• 1/2 c. whole milk
• 2 tsp. vanilla

Directions:

• In a small bowl, combine 3 cups of blueberries, sugar, and cornstarch. Pour into unbaked pie crust. Bake at 450 for 35 minutes or until crust is golden and blueberries are bubbling. Allow to cool.
• In a medium sized bowl, combine pudding, heavy cream, milk, and vanilla. Beat on high for about 45 seconds or until well blended and thick. Spread over cooled pie.
• Top with remaining blueberries.

Blueberry Custard Pie

I made this pie last summer with blueberries my husband and I picked at Locke's Fruitful Acres in Decatur. The pie is delicious and I can't wait until we pick blueberries this summer so I can make it again. What you need:

• 1 quart fresh blueberries (washed, drained & divided)
• 1 c. water (divided)
• 1/2 c. sugar
• 2 Tbsp. cornstarch
• 1 tsp. lemon juice
• 1 (3.4 oz.) pkg. instant vanilla pudding
• 1 c. heavy cream
• 1/2 c. milk
• 1 tsp. vanilla extract
• 1 (10 in. diameter) baked pie crust

Directions:

• In a small saucepan over medium-high heat, simmer 1 cup of the buleberries with 2/3 cup water for about 3 minutes.
• In a small bowl, whisk together sugar, cornstarch, and remaining 1/3 cup water; add to simmering fruit mixture.
• Bring to a boil and boil 2 minutes, stirring constantly. Remove from heat.
• Add lemon juice. Cool fruit filling in pan.
• In a medium chilled bowl with electric mixer, whip dry pudding mix with whipping cream, milk, and vanilla, until blended and thick, about 30 seconds.
• Spread custard evenly over cooled pie crust in pie pan.
• Place remaining 3 cups uncooked blueberries on top of custard.
• Pour cooled fruit filling over fresh berries.
• Refrigerate, covered loosely with plastic wrap, until firm. Serve cold.

This recipe was found in Deanna House's column in the Kalamazoo Gazette last summer.