Fresh blueberry and lemon meringue pie with homemade ginger snap crust

It's been over a year since a recipe was added. There's a good reason for that. I've taken up growing things as a full time profession (which is an 8 day a week enterprise).  Here's what happened to the first batch of blueberries I picked on the farm. (an extrapolation of a few recipes from Bon Appetite and Joy of Cooking)

Fresh blueberry and lemon meringue pie with homemade ginger snap
crust

For the cookies:  preheat oven to 350
1 cup flour
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup sugar
6 tbs softened butter
1 egg
                                                      2 tbs molasses
                                                      1 1/2 tsp ginger
whisk together the flour, baking soda, salt and cinnamon in a medium bowl
cream the eggs and sugar together in a mixer on medium
with the mixer running on low add the egg, molasses and ginger
slowly add the dry ingredients until just blended
drop rounded spoon fulls on 2 greased cookie sheets with 2 inches between cookies
put sheets at lower and upper thirds of oven, rotate after 10 minutes
bake 20 minutes
let cool

                                                     For the crust:

                                                     4 tbs butter, melted

                                                     1 3/4 cups ginger snap crumbs (pulse in food processor)

                                                     1 tbs flour

                                                     1/4 cup brown sugar

                                                     1/2 tsp lemon zest

                                                     pinch of salt

mix ingredients together
press into greased pie pan
freeze 10 minutes
bake 20 minutes
allow to cool partially before adding filling

                                                      For the filling:

                                                      1 1/4 cups sugar

                                                      1/3 cup cornstarch

                                                      pinch of salt

                                                      1 cup of water

                                                      1 1/4 cups pureed blueberries

                                                      2 tbs lemon zest

                                                      juice of large lemon, about 1/2 cup

                                                      cardamon, lemon grass and ginger to taste

                                                      4 egg yolks

                                                      3 tbs butter, cut into small pieces
                                                      1/4-1/2 cup of blueberries

whisk sugar, cornstarch and salt together in a saucepan

add water, blueberries, lemon, zest, spices

whisk in egg yolks until no streaks remain

add butter

stirring constantly on medium heat, heat until simmering, cook for one minute

pour in pie shell, cover with plastic wrap

                                                    

                                                      For meringue: preheat oven to 325

                                                     4 egg yolks, at room temperature

                                                    1/4 tsp cream of tartar

                                                    1/2 cup sugar

                                                    1/2 tsp vanilla

beat egg white on medium until frothy
add cream of tartar
when soft peaks form, slowly add sugar
drop dollops around still hot pie filling until mainly covered, being certain to spread it to cover crust
bake for 20-25 minutes until meringue is lightly browned
let cool completely in refrigerator before slicing