Blueberry Custard Pie


1 baked and chilled 9” pie crust

2 cups blueberries

1 tbs GF all-purpose flour mix

¾ cup sugar

1 cup evaporated milk

3 eggs, lightly beaten


Preheat oven to 425ºF.

Place blueberries into pie crust.

In a medium bowl, mix together flour and sugar.

Add milk gradually, beating as you go.

Beat in the eggs.

Pour mixture over blueberries.

Bake for 15 minutes.

Reduce heat to 350ºF and bake another 35 minutes.

Cool completely before serving.

NOTE: You can use non-dairy evaporated milk to make this recipe dairy free.

Non-dairy evaporated milk


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