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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