Blueberry Custard Pie recipe

2 c. blueberries, frozen or fresh
10 inch pie crust, well chilled
1 Tb. flour, all purpose
3/4 c. sugar
1 c. evaporated milk
3 eggs, lightly beaten
1 ts. vanilla
1/4 ts. cinnamon, or to taste
1/4 ts. nutmeg, or to taste

Preheat oven to 425*.
Place blueberries into pie crust and set aside.
In a medium bowl, mix flour with sugar and gradually stir in milk.
Whisk in eggs and vanilla until blended.
Pour mixture over blueberries.
Sprinkle with cinnamon and nutmeg.
Bake for 15 minutes.
Reduce oven to 350* and bake for 35 minutes or until knife comes clean.
Cool completely before slicing.
Makes 6 servings.

Note: MY mother made this and adapted the recipe from the original.
She recommends using foil around edges of crust, if necessary to keep crust from browning too much.
This pie is delicious!