This recipe can be adapted to other berries or fruit with a tweak on the glaze. For this glaze I did not see the need to add color, so I used lemon juice to flavor, but if you like some color, you can use 2 Tbsp of jello crystals to the glaze, according to fruit of choice.
- 1 baked pie shell
- 4 cups of blueberries and some extra for garnish
- 1 cup whipping cream
- 1 1/4 cup milk, divided
- 1 1/2 Tbsp flour
- 1 1/2 Tbsp sugar
- 1/8 tsp vanilla powder or 3/4 tsp pure vanilla extract
- 1 egg yolk
- In small pot, heat 1 cup milk until you see tiny bubbles on the side.
- In the meantime, in small bowl, mix dry ingredients, stirring in 2 Tbsp of milk to make a paste, stir in the yolk and the last 2 Tbsp of milk.
- Stir into hot milk in pot and keep stirring until smooth and bubbly.
- Pour into baked pie shell and allow to set.
Glaze and Filling of Pie
- 1 cup water
- 3/4 cup sugar
- 2 Tbsp lemon juice
- 3 Tbsp cornstarch
- Mix ingredients in small pot, bring to boil while stirring and cook about two minutes, until it looks clear. (if adding flavored gelatin crystals for color, add it at the end of cooking and stir well)
- Stir slightly cooled glaze into fruit and spread into pie shell, over the custard.
- Beat whipping cream until peaks form when you lift the beaters. Spread onto fruit, lifting the spoon, to from peaks or use a decorator tip on a bag. I kept the whipped cream away from the edge and decorated it with fresh berries. Allow at least an hour in the fridge to set before serving.