For the Custard:
2 cups Milk
3 tablespoons Flour
1 1/2 tablespoons Cornstarch
1/2 cup Sugar
1/4 teaspoon Salt
2 Egg Yolks, beaten
1 teaspoon Vanilla
For the Topping:
1 pint Blueberries, washed and drained
1/3 cup Sugar
1/4 cup Brown Sugar, packed
1/8 teaspoon Salt
1 tablespoon Vinegar or Lemon Juice
2 to 3 tablespoons Cornstarch mixed with 1 to 2 tablespoons Water
1/2 pint Whipped Cream or Whipped Topping
For the custard, scaled the milk in the top of a double boiler.
Combine the flour, cornstarch, sugar and salt.
Add to the milk and cook until thick and smooth, stirring constantly.
After it thickens, cook for 15 additional minutes.
Stir a small amount of the custard into the egg yolks to temper them.
Add the egg mixture to the custard.
Cook two minutes and cool.
Add the vanilla, and pour into a baked pie shell. Chill.
For the topping, mix the blueberries, sugar, salt, vinegar and 2 tablespoons of water.
Cook on low, stirring, then add the cornstarch mixture slowly.
Cook for a few more minutes until thick.
Refrigerate and when cool, pour over the custard layer.
Top with whipped cream.