2 (9 inch) pie shells
2 cups blueberries
2 cups white sugar
1/2 cup all-purpose flour
1 tablespoon salt
1/2 teaspoon ground cinnamon
2 tablespoons milk
1 egg
1 teaspoon vanilla extract
1 cup white sugar
1/2 cup light corn syrup
1/2 teaspoon ground cinnamon
1 cup cold milk
1/2 cup unsalted butter
In a large glass or metal bowl, combine blueberries, sugar, flour, salt, 1/2 cup of flour, and salt. Mix well, then stir in sweetened flour and 1/2 cup of milk. Press mixture evenly into bottom of pastry shell. Cover with water to prevent sticking.
In a small saucepan over medium heat, melt butter and remove from oven. Pour half of hot mixture into pie shell. Sprinkle top with vanilla extract, and top with half of hot butter mixture.
While oven is preheated, combine remaining butter mixture and sugar in a small saucepan or electric coffee filter. Cook over medium heat until mixture is just starting to form a paste. Remove from oven, and allow to cool. In medium bowl, stir egg yolk mixture and vanilla into chicken/baked pastry. Pour mixture into prepared pastry shell. Slide rubber knife through pastry and cut using a glass or pastry knife into pastry. Serve immediately or use to fill pastry while still warm.