Blueberry and Lemon Baked Pie

Blueberry and Lemon Baked Pie


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This pie has a scrumptious crust and is made with a very succulent filling. The filling includes a hint of lemon and fresh blueberries.

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Time needed

20 min preparation + 40 min cooking

Serving Size / Yield

5 servings


  • 12 rectangular honey graham crackers
  • 6 tablespoons of butter, melted
  • 1 (14oz) can of sweetened condensed milk
  • 1 egg yolk
  • 1/8 teaspoon of salt
  • 1/2 a cup of lemon juice (about 4 to 5 lemons)
  • 1 cup of fresh blueberries, rinsed and dried
  • 1 tablespoon of all-purpose flour
  • whipped cream for garnish (optional)

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First, pre-heat the oven to 350 degrees.
Next, in a food processor, crush the graham crackers until they are fine crumbs. Then melt the butter and add it to the crumbs. Make sure to mix the crust batter well. Take a pie pan and press the crust mixture evenly in the bottom. Then bake the crust until it is golden brown.
Then, in a bowl, combine the milk, yolk, salt, and lemon juice. Mix the mixture until it is smooth and thick.
Then in a separate bowl, add the blueberries and flour until the blueberries are fully covered. Get rid of any extra flour. Fold the flour covered blueberries into the lemon mixture, then pour the mixture into the hot crust & bake the pie for an additional 10 to 12 minutes. The filling should be solid when it is jiggled in the pan.
Let the pie cool completely and keep it refrigerated.

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