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.