Here is another recipe for you. You bake the pie crust only, and the whole pie is then refrigerated.

Blueberry Custard Pie

1(9-inch) unbaked piecrust
Filling:
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups milk
4 egg yolks, lightly beaten
2 teaspoons vanilla extract
2 cups fresh blueberries or frozen blueberries, thawed
2 tablespoons confectioners’ sugar

1. Preheat oven to 375F. Prick piecrust in several places with a fork. Bake until golden, about 15 minutes. Cool. Meanwhile, for filling, combine sugar, flour and salt in a small bowl.

2. Heat milk in a saucepan over medium heat until bubbles appear around edges, about 10 minutes. Add sugar mixture to milk; stir. Cook over low heat, stirring, until thickened, about 5 minutes.

3. Stir 4 tablespoons milk mixture into egg yolks. Gradually add egg yolk mixture to milk mixture, beating constantly. Cook until custard coats the back of a spoon, about 10 minutes. Stir in vanilla.

4. Pour custard into piecrust. Refrigerate pie for about 20 minutes. Top with blueberries. Place confectioners’ sugar in a strainer or sieve; shake over top of pie.