@cheflaurencovas: We had some leftover blueberries that we froze and we wanted to show you how to work with phyllo dough so tonight we are sharing our Blueberry Custard Pie with a phyllo dough crust. Let us know what you like to use phyllo dough for when your baking. Enjoy! Blueberry Custard Pie Ingredients: 6 eggs 1 tbsp vanilla 1 c plain Greek yogurt 1/2 c light brown sugar 3 c fresh blueberries that we froze, brought to room temp 1 c flour 1 tbsp baking soda 1 tsp salt 1 package of phyllo dough (we used Trader Joe’s) 3/4 stick butter, melted Preheat oven to 350 degrees. In a large bowl, to make custard, whisk together 6 eggs, add vanilla. Add Greek yogurt and brown sugar and continue whisking into custard. Fold in blueberries followed by flour, baking soda and salt. Set aside. Brush the bottom of a pie dish with melted butter. Layer and overlap a few pieces of phyllo dough on the bottom and over the sides of the dish and then brush the top with butter. Top with another layer of phyllo dough, pushing down as you go, brush with butter. Repeat the process approximately 5-6 times until you have a good “crust” layer in place (we used more than half the pack). For the last layer, work your hands around, pushing all of the layers down into the pie dish. Using a ladle, add the blueberry custard filling evenly in the crust. On the overhang phyllo, brush with additional butter. Take the last 3-4 sheets of phyllo and lay over the top. Fold in the overhang pieces and then brush all with butter. Bake in the oven for 20 minutes and check, turning at this point, continue baking until crust is golden brown and crispy. Slice and serve. @trader joes #blueberrypie #blueberrycustard #phyllo #phyllodough #pie #pierecipes #custardpie #dessert #whatsfordessert #chefcovas #choppedchampion #cheflaurencovas

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