Scott Keough’s Blueberry Custard Pie

Ingredients

3/4 cup sugar
1/4 cup brown sugar
3 tbsp flour
1/4 tsp salt
1/2 tsp allspice
3 tbsp Tapioca flour soaked in 1/2 cup evaported milk overnight
4 cups fresh blueberries
1/2 cup evaporated milk
2 eggs lightly beaten
1 lemon juice
1/4 stick butter

Directions

Please see our pie crust recipe for starters.
Preheat oven to 350 degrees.
Mix sugars, flour, salt , allspice, and tapioca flour together pour over berries and gently shake to coat berries. Place in pie crust.
Mix together milk and eggs. Pour over berries, cut butter into tabs placing on top of filling.
Squeeze juice of lemon on top
Lattice pie crust top .
Place pan or cookie sheet under pie. Bake in the middle of your preheated oven for 50 minutes to an 1 hour. Remove from oven, let stand 30- 45 min to cool. Enjoy!

Prep time: 30 minutes
Cook time: 50 minutes to an 1 hour
Total time: 1 hour & 30 minutes

Yield: 6-10 servings

Categories: Heirloom Recipes

Tags: blueberry pie, scott keough, heirloom recipe

The Story

This is a heirloom recipe from Scott Keough, the only difference is that we used my famiy's sour cream pie crust recipe. The rest of this creation is totally on Scott! He was teaching his six year old daughter how to make his mother's homemade blueberry pie. They happened to be making a pumpkin pie the same day and had left over evaporated milk. As they were baking, his daughter was trying to help and spilled the evaporated milk mixture into the blueberry pie. They decided to bake the pie anyway, and when it came out the oven his wife just loved the pie! Over the years it was changed a bit and became known as Jessica's Blueberry Pie named after his daughter. Isn't that precious?

Recipe by Carole Murko

The recipe called for a beautiful brown crust, try using the left over evaporated milk as the wash. Also, if you don't have time to soak the tapioca overnight, an hour will do.