Heirloom Meals: Savoring Yesterday's Traditions Today

Scott Keough’s Blueberry Custard Pie

Scott Keough’s Blueberry Custard Pie


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 of fresh blueberries
1/2 cup evaporated milk
2 eggs lightly beaten
juice of 1 lemon
1/4 stick of butter


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!

Categories: Heirloom Recipes

Tags: blueberry pie, scott keough, heirloom recipe