Blueberry Custard Pie

2 cups blueberries
1 (9-inch) baked pie crust, well chilled
1 tablespoon all-purpose flour
1 cup granulated sugar
1 cup evaporated milk
3 large eggs, lightly beaten
1 teaspoon vanilla extract

Heat oven to 425 degrees F.

Place blueberries into pie crust. Set aside.

In a medium bowl, mix flour with sugar; gradually add evaporated milk, stirring until smooth; whisk in eggs and vanilla extract until blended. Pour mixture over blueberries. If desired, sprinkle with a dash each of cinnamon and nutmeg. Bake for 15 minutes.

Reduce heat to 350 degrees F. Bake for 35 minutes longer. Cool completely before slicing.

Yields 6 servings.