Blueberry Cream Pie

Directions

Combine the first four ingredients; press into the bottom and sides of an ungreased pie pan.

Bake at 350℉ (180℃). for 8 to 10 minutes or until crust just begins to brown.

Cool.

FILLING: In a saucepan, combine sugar, flour and salt.

Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly.

Cook and stir 2 minutes more.

Gradually whisk half into egg yolks; return all to pan.

Bring to a gentle boil; cook and stir 2 minutes.

Remove from heat; stir in butter and vanilla until butter is melted.

Cool 5 minutes, stirring occasionally.

Pour into crust; sprinkle with confectioners sugar.

Chill 30 minutes or until set.

Press 2½ cups of blueberries through a sieve; set aside 1 cup of the juice (add water if necessary to make 1 cup of liquid).

Discard pulp.

In a saucepan, combine sugar and cornstarch.

Gradually stir in blueberry juice; bring to a boil.

Boil 2 minutes, stirring constantly. Remove from the heat; cool 15 minutes.

Gently stir in the remaining 2½ cups of berries; carefully spoon over filling.

Chill 3 hours or until set.

Store in the refrigerator.