Lemon Blueberry Pie

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 1/3 cup cold butter
• 2 -3 tablespoons cold water
• 3 egg yolks
• 1 (14 ounce) can sweetened condensed milk (not evaporated milk)
• 1/2 cup fresh lemon juice
• 1 1/2 teaspoons grated fresh lemon rind
• 1 cup blueberries (frozen or fresh, or any other berries)
• 1/2 cup water
• 1/4 cup sugar (or more to taste)
• 2 teaspoons cornstarch

Recipe

• 1 heat oven to 425°f.
• 2 combine flour and salt in large bowl; cut in butter until mixture resembles coarse crumbs.
• 3 stir in enough water with fork just until flour is moistened.
• 4 shape dough into ball; flatten slightly.
• 5 roll out ball of dough on lightly floured surface into 12-inch circle.
• 6 fold into quarters.
• 7 place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides.
• 8 trim crust to 1/2 inch from edge of pan.
• 9 crimp or flute edge.
• 10 fill unbaked pie crust with dry beans and cook in preheated oven for 15 min or until almost done.
• 11 reduce oven at 350°f.
• 12 in a medium bowl beat egg yolks at medium speed then stir in condensed milk, rind and lemon juice.
• 13 pour the filling in the baked crust and bake for another 8 minutes.
• 14 let it cool.
• 15 in a saucepan cook down berries with sugar and water.
• 16 bring it to a boil.
• 17 let it simmer some minutes and then add cornstarch dissolved in a tbs water.
• 18 bring back to boil until it gets dense.
• 19 top the pie with this sauce.
• 20 let cool and chill for one hour.
• 21 serve at room temperature.