Scott Keough’s Blueberry Custard Pie | Recipes | Heirloom Meals: Savoring Yesterday's Traditions Tod

Scott Keough’s Blueberry Custard Pie | Recipes | Heirloom Meals: Savoring Yesterday's Traditions Tod

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Ingredients

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

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