Prepare a basic vanilla wafer crust or this recipe’s sweeter version containing sugar and vanilla extract.
Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie pan. Bake at 375◦ for 8-10 minutes or until crust just begins to brown. Cool. In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly.
Cook and stir 2 minutes longer. Gradually whisk 1 cup hot filling into egg yolks; return all to pan.
Bring to a gentle boil; cook for 2 minutes, string constantly. Remove from heat; stir in butter and vanilla until butter is melted. Cool for 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners’ sugar. Chill for 30 minutes or until set.
Meanwhile, crush 2 cups blueberries in a medium saucepan; bring to boil. Boil for 2 minutes, stirring constantly. Press berries through a sieve. Set aside 1 cup juice if necessary add water. Discard pulp.
In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to boil.
Boil for 2 minutes, stirring constantly. Remove from the heat; cool for 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set.
When the raspberry patch is producing pints of precious raspberries, plan on preparing this seasonal treat.
Because the raspberries are not cooked, they retain their garden-fresh flavor.
A dollop of freshly whipped cream is a tasty topping.
In a saucepan, combine sugar and cornstarch. Stir in water until smooth; bring to a boil, stirring constantly.
Cook and stir for 2 minutes. Remove from the heat; stir in gelatin until dissolved. Cool for 15 minutes.
Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours.