Berry and cream cheese pie

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Ingredients

For the crust:

9 oz all-purpose flour
5.5 oz cold butter, diced
4 oz sugar
2 egg yolks
Zest of 1 lemon

For the filling:

1/2 package cream cheese
7 oz cream
3 eggs
Juice of 2 lemons
1 can condensed milk
9 oz blueberries

For the ceviche dressing:

1 lemon
1 tbsp mayonnaise
1 tbsp natural yoghurt
1/2 tbsp mustard
2 tbsp olive oil
2 or 3 cubes of raw fish
2 tbsp chives
1 tbsp capers
Salt
Pepper

Preparation

For the crust:

In a bowl, put 9 oz of all-purpose flour + 5.5 oz of diced cold butter + 4 oz of sugar + 2 egg yolks (save the whites for the meringue) + zest of 1 lemon. Combine everything with your hands, without kneading, and put in an oiled springform pie baking pan, dock the entire dough with a fork. Leave in the fridge for 30 minutes. Take out and bake at 360°F for around 18 minutes or until golden.

For the filling:

Mix in the blender: 1/2 package of cream cheese + 7 oz of cream + 3 eggs + juice of 2 lemons + 1 can of condensed milk. Blend and done.

Over the crust, pre-cooked for 12 minutes, put 9 oz of blueberries (or blackberries, strawberries, raspberries, or anything you want) and pour the mixture from the blender over the entire pie.

Bake at 360°F for 35 minutes or until it starts browning a little and the mixture is firm.