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) cans 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
Directions:
Heat oven to 425 F.
Combine flour and salt in large bowl; cut in butter until mixture resembles coarse crumbs.
Stir in enough water with fork just until flour is moistened.
Shape dough into ball; flatten slightly.
Roll out ball of dough on lightly floured surface into 12-inch circle.
Fold into quarters.
Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides.
Trim crust to 1/2 inch from edge of pan.
Crimp or flute edge.
Fill unbaked pie crust with dry beans and cook in preheated oven for 15 min or until almost done.
Reduce oven at 350 F.
In a medium bowl beat egg yolks at medium speed then stir in condensed milk, rind and lemon juice.
Pour the filling in the baked crust and bake for another 8 minutes.
Let it cool.
In a saucepan cook down berries with sugar and water.
Bring it to a boil.
Let it simmer some minutes and then add cornstarch dissolved in a tbs water.
Bring back to boil until it gets dense.
Top the pie with this sauce.
Let cool and chill for one hour.
Serve at room temperature.
Servings: Serve
Time preparation: 20 min.
Time total: 45 min.