For the crust:
For the filling:
For the crust:
Add 9 oz of all-purpose flour, 5.3 oz of very cold butter, diced, 4 oz of sugar, 2 egg yolks (save the egg whites for the meringue) and the 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 brown.
For the filling:
Mix in the blender: 1/2 package of cream cheese, 7 oz of cream, 3 eggs, juice of 2 lemons and 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.
