Blueberry Pie To Die For Recipe 7/26/2003 Blueberry Pie "To Die For" First had one baked by Mammy, found recipe online, was from July, 2003 Good Housekeeping magazine. 1 deep-dish pie shell, baked and cooled Custard: 1 1/4 c whole milk 2 egg yolks, beaten 1/4 c sugar 2 tbsp cornstarch 1/2 tsp vanilla 1 tbsp soft to melted butter (salted or not?) Filling: 1 c blueberries 2/3 c sugar 3 tbsp cornstarch 1 c water 3 c blueberries (I used 2) 1 tbsp lemon juice (1/2 lemon) 1 tbsp soft to melted butter (salted or not?) Custard: In saucepan, mix milk, yolks, sugar, and cornstarch. Cook over medium heat until mixture boils and thickens, stirring. Remove from heat. Stir in vanilla and butter. Transfer custard to a shallow dish, cover surface with plastic wrap. Refrigerate 2 hours. Filling: In saucepan, mix 1 c blueberries with sugar, cornstarch, and water. Heat to boiling over high heat. Cook 2 minutes to thicken, stirring. Stir in lemon juice and butter. Cool 10-20 minutes. Stir in remaining berries. Topping: I used the extra pie crust strips as topping. I baked them on top of the foil when making the pie crust, then crumbled the baked strips on top of the pie. Spread custard in pie shell; top with berry mixture. Refrigerate at least 3 hours to set.