Fresh Blueberry Custard Pie for 8 Slices

Instructions:

1. Preheat the oven to 410°F (210°C). Press the pie crust firmly into the pie plate and trim the edges.
2. Brush the bottom of the crust with melted butter and bake for 8–10 minutes until matte. Remove and let cool slightly.
3. Toss the fresh blueberries with 1 tbsp of cornstarch in a small bowl until coated, then scatter evenly across the bottom of the pre-baked crust.
4. Lower the oven temperature to 350°F (175°C).
5. In a large bowl, beat the eggs until smooth. Whisk in the sugar, flour, remaining 2 tbsp cornstarch, cinnamon, nutmeg, and salt until no lumps remain.
6. Slowly pour in the whole milk and vanilla extract, whisking constantly until the mixture is a uniform, pale yellow color.
7. Carefully pour the custard mixture over the blueberries without stirring.
8. Bake for 40–45 minutes until the custard is set. Remove from oven and cool.
9. Chill the pie in the refrigerator for 3 hours to ensure a professional, clean set before slicing.