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Blueberry Custard Pie

2 c. blueberries
1 tbsp. flour
3 lg. eggs (lightly beaten)
1 c. sugar
9 inch baked pie crust
1 c. evaporated milk
1 tsp. vanilla

Preheat oven to 425 degrees. Place blueberries in pie crust. In a medium bowl, mix flour with sugar, gradually add evaporated milk, stirring until smooth. Whisk in eggs and vanilla until blended. Pour mixture over blueberries. If desired, sprinkle with dash of ground cinnamon and ground nutmeg. Bake 15 minutes, reduce heat to 350 degrees. Bake 35 minutes longer. Cool completely before slicing.
Bake at 375 degrees for 40 to 50 minutes until set.