Growing up my favorite pie was lime merengue pie. My mom would make it often and we would just devour it. The lime filling in this this recipe is the same as my mom used to make, and one that is very popular as it is so simple. It’s just a mixture of condensed milk, lime juice and egg yolks. To upgrade it a bit; instead of making a crushed cookie crust, I made a buttery pastry dough with a lattice top. And because it is summer and blueberries are in full swing, I added them too. I saw them at the market and had to get some.
I made this pie on Thursday for a dessert night I hosted for some friends the next day. I made it in between running errands, making a cake for a friend’s birthday and going to her party. She rented a boat and we cruised through the Amsterdam canals with some nice bites and drinks.
I finally finished baking the pie at 11 pm and went to bed with the apartment smelling like pie.
This recipe is for a 23cm pie mold.
For the pie crust:
2 ½ cups of all-purpose flour
1 ½ tablespoons of sugar
½ teaspoon of salt
226gr of butter, cold and cut into cubes
6 tablespoons of cold water
For the filling:
1 can of condensed milk, 400ml
1/3 of a cup of lime juice
3 egg yolks
2 1/2 cups of fresh blueberries
Granulated sugar for sprinkling on the lattice top
You can make the pie crust in the food processor, by hand or in the stand mixer. I used my stand mixer fitted with the flat beater. Place the flour, sugar and salt in the bowl of the stand mixer. Add the cold butter pieces, mix it with a spatula. Then mix on low speed for about 2 minutes. Then add the cold water and mix on low speed for a couple of minutes until you have an even dough.
Divide the dough into 2 parts. Pat it down with your hands, forming a circle with each piece. Keep one piece on a floured working area. Wrap the remaining piece with plastic wrap and place it in the freezer for 1 hour.
Roll out the piece of dough that you left on your working area. Dust with enough flour so it doesn’t stick. Roll it big enough to cover the bottom of the pie mold. Place the dough on the bottom of the pie mold, press with your fingers so the sides stick and trim the edges. Refrigerate until the time for the one that you placed in the freezer is up.
Once the hour is up for the dough in the freezer, take the pie mold from the fridge and start making the filling. In a bowl, whisk together the condensed milk, lime juice and egg yolks. Pour the lime filling into the pie. Then arrange the blueberries on top of the lime filling.
Preheat the oven to 180C/350F. Line a baking tray with parchment paper. This will make cleaning easier, since the blueberries ooze a bit of liquid.
Take out the remaining dough from the freezer; roll it out into a big rectangle. Cut it into strips of about 2cm thick. You’ll need 12 strips for the lattice top and 2 strips for the edges of the pie. If you don’t know how to arrange the lattice top, you can click here to see instructions with pictures from The Kitchn on how to arrange it. Once the lattice top is set, add the 2 remaining strips to cover the edges of the pie.
Brush the dough with some of the egg wash and sprinkle some granulated sugar. Bake for 45 to 50 minutes, until the dough is golden.
Allow the pie to cool down completely before slicing it with a bread knife.