Blueberry Cream Pie

Directions

1. 1
   Combine the first four ingredients; press into the bottom and sides of an ungreased pie pan.
2. 2
   Bake at 350F (180C).
3. 3
   for 8 to 10 minutes or until crust just begins to brown.
4. 4
   Cool.
5. 5
   FILLING: In a saucepan, combine sugar, flour and salt.
6. 6
   Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly.
7. 7
   Cook and stir 2 minutes more.
8. 8
   Gradually whisk half into egg yolks; return all to pan.
9. 9
   Bring to a gentle boil; cook and stir 2 minutes.
10. 10
    Remove from heat; stir in butter and vanilla until butter is melted.
11. 11
    Cool 5 minutes, stirring occasionally.
12. 12
    Pour into crust; sprinkle with confectioners sugar.
13. 13
    Chill 30 minutes or until set.
14. 14
    Press 2 1/2 cups of blueberries through a sieve; set aside 1 cup of the juice (add water if necessary to make 1 cup of liquid).
15. 15
    Discard pulp.
16. 16
    In a saucepan, combine sugar and cornstarch.
17. 17
    Gradually stir in blueberry juice; bring to a boil.
18. 18
    Boil 2 minutes, stirring constantly.
19. 19
    Remove from the heat; cool 15 minutes.
20. 20
    Gently stir in the remaining 2 1/2 cups of berries; carefully spoon over filling.
21. 21
    Chill 3 hours or until set.
22. 22
    Store in the refrigerator.