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1 8-9-inch purchased graham cracker crumb crust (or see recipe below for the real-meal deal)
4 large eggs, divided
1½ cup sugar, divided
3 tablespoons unsalted butter, room temperature
2 teaspoons grated lemon peel
3 tablespoons all-purpose flour
½ cup buttermilk
¼ cup fresh lemon juice
1 1-pound package frozen unsweetened blueberries
¾ cup blueberry jam
Graham Cracker Crust
1½ cups (about 20 squares) graham crackers, crushed with rolling pin, into crumbs
1/3 cup melted butter or margarine
3 tablespoons sugar
Preheat oven to 350°F. Separate 1 egg, placing white in small bowl and yolk in large bowl. Beat white with fork until very foamy’ brush over inside of crust several times to coat (discard remaining white).
Add 1-¼ cups sugar, butter and lemon peel to bowl with egg yolk. Using electric mixer, beat mixture until blended and smooth. Beat in remaining 3 eggs, one at a time. Beat in flour, then buttermilk and lemon juice. Pour into prepared crust. Bake until filling is golden on top and set in center, about 45 minutes. Cool pie, then chill until cold, at least 2 hours.
Toss berries, jam and remaining ¼ cup sugar in large bowl to blend. Let toping stand until berries thaw and juices form, stirring occasionally, about 2 hours.
Cut around crust to loosen. Cut pie into wedges. Serve, spooning topping over.
Preheat oven to 350°F. Mix crumbs, butter and sugar. Reserve 3 tablespoons mixture for topping, if desired. Press remaining mixture firmly against bottom and sides of 9-inch pie plate. Bake for 10 minutes. Cool before filling.
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