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Lemon Blueberry Blast Pie

Recipe By: Evette J. Rahman
Year Submitted: 2016
Winner First Place

Ingredients

Serves 8

Crust
1 1/4 cup flour
1 Tbsp sugar
1/2tsp salt
3 Tbsp vegetable shortening
3 Tbsp unsalted butter, cold, diced
2 Tbsp milk
1/2 Tbsp vinegar

Filling
4 egg yolks
2 (14-ounce) cans sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 Tbsp lemon zest

Blueberry Topping
1 1/2 c blueberries, divided
1/4c sugar
1T cornstarch
1T water

Garnishes
sweetened whipped cream
lemon slices
blueberries

Directions

Mix flour ,sugar, and salt together. Cut in shortening and butter. Add milk and vinegar. Mix together well. Form into a disk and refrigerate for 1 hour.

Preheat oven to 350. Roll out disk and place in deep dish pie plate and crimp edges. Place in freezer for 15 minutes. Blind bake crust for 15 minutes. Mix filling ingredients together. Pour into pie shell and bake 20 minutes.

In saucepan over medium heat mix 1/2 cup of blueberries, sugar, cornstarch and water. Cook until very thick, stirring constantly. Remove from heat and stir in remaining 1 cup of blueberries. Cool in refrigerator. Spread on top of lemon layer. Garnish with sweetened whipped cream, lemon slices, and blueberries.

Chill in refrigerator for 4-6 hours until set.