Am I Blue Lemon Berry Pie

1 8-inch baked pie crust

1 to 1 1/2 cups of fresh or thawed frozen blueberries

2 tsps of sugar

the juice of 1/2 a lemon

the grated peel of 1/2 of a lemon

1 TBSP of flour

3 eggs

1 can of sweetened condensed milk

1/2 cup of lemon juice

1 tsp of grated lemon peel



Mix together blueberries, sugar and flour. Squeeze in 1/2 of a lemon and then grate in peel. Mix together until flour and sugar are thoroughly mixed with the liquid. Spread blueberry mixture in bottom of crust. Mix together eggs, sweetened condensed milk, 1/2 cup of lemon juice and teaspoon of grated lemon peel on medium speed with electric mixer until thoroughly combined. Pour over blueberries in crust. Bake at 350 degrees for 35 minutes. Cool on a wire rack for 15 minutes then cover and refrigerate for at least 2 hours. Top each slice with whipped cream and blueberries that have been mixed with 2 teaspoons of sugar and the juice of half a lemon.

Summer's Last Gasp

It was brought on by surplus of blueberries and an unusually hot September. I adore lemon pie. In fact, the first pie I ever made on my own was a lemon meringue pie. This combined with the huge bag of blueberries taking up space in my freezer inspired a new pie. I call it Am I Blue Lemon Berry Pie. It made it's first appearance at my friend Julie's birthday celebration at the end of September, and although everyone assured me that it was a delicious first run, I felt it needed a tweak or two to make it perfect. So I reran the pie at my parent's house and came up with the perfect combination of tart lemon custard over a layer of slightly sweet blueberries contained in a perfectly flaky pie crust. I like to spoon some blueberries (that have been soaking in lemon juice and little bit of sugar to make them saucy) over the pie and top with a dollop of whipped cream. It tasted just like a little bit of summer.