• Prep Time 30 minutes
  • Baking Time 50 minutes
  • Makes 6 servings
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Crust:
  • 1 1/4 cups Robin Hood® Original or Organic All Purpose Flour
  • 1/4 cup sugar
  • 1/2 cup cold butter, cubed
  • 1 egg yolk
  • 2 tbsp water
  • Filling:
  • 3 egg yolks, beaten
  • 1 can Eagle Brand® Sweetened Condensed Milk, Regular or Low Fat
  • 1/2 cup lemon juice
  • Topping:
  • 2 cups fresh blueberries
  • 1/2 cup Smucker's® Pure Blueberry Jam
  • Garnish:
  • whipped cream, icing sugar, optional

Serving Size: 6 servings


Serving Size: 6 servings

  • Preheat oven to 425°F (220°C).
  • Crust: Combine all ingredients in food processor. Dough will be crumbly, continue until dough forms a ball. Remove to lightly floured surface and knead 5 or 6 times until dough is smooth.
  • With lightly floured rolling pin, roll dough to rough 12" (30cm). Fit into bottom and up the sides of a 9” (23cm) springform pan. Prick bottom and sides with fork. Line with parchment paper and fill with pie weights. Place on baking sheet. Bake in preheated oven 10 minutes, reduce temperature to 350°F (175°C) and continue baking 15-20 minutes or until sides are golden. Remove from oven, cool and carefully remove pie weights and parchment paper.
  • Meanwhile, for filling, whisk egg yolks together. Mix in sweetened condensed milk and lemon juice. Pour into baked crust. Return to preheated oven and bake 15 – 20 minutes or until filling is firm. Remove to wire rack, cool and chill, 2-3 hours. When ready to serve, combine blueberries with blueberry jam and spoon over baked filling. Garnish if desired. Serve.


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