I thought I lost Nana’s recipe but I found it! It tastes even better than I remembered.

Preheat Oven: Preheat your oven to 350°F (175°C).

Prepare Pie Crust: Place the pre-baked pie crust on a baking sheet for easy handling.

Add Blueberries: Spread the blueberries evenly over the bottom of the pie crust.

Make Custard Filling:

In a mixing bowl, whisk together the sugar and flour until well combined.
Add the eggs and vanilla extract, and whisk until smooth.

Gradually add the milk, whisking continuously until the mixture is well combined and smooth.

Pour Filling: Carefully pour the custard mixture over the blueberries in the pie crust. The mixture will be liquidy, but it will firm up during baking.

Bake: Place the pie in the preheated oven and bake for 45-50 minutes, or until the custard is set and the top is lightly golden. The pie should jiggle slightly in the center but not be overly loose.

Cool: Allow the pie to cool completely on a wire rack. As it cools, it will continue to set.

Serve: Dust with powdered sugar if desired before serving. Slice and enjoy!

For a different spin on this pie, try using raspberries or a mix of berries instead of just blueberries. You can also infuse the custard with a hint of lemon zest for a refreshing citrus note. If you’re avoiding dairy, substitute the milk with almond or coconut milk and use a dairy-free butter alternative. The pie will still come out deliciously creamy and flavorful. Enjoy!