Crust:

1)Pre-heat oven to 350

2) Crush graham crackers in a plastic bag using a rolling pin until you have 1 1/2 cup finely ground pieces. This is approximately one box of cookies, but measure once crushed, you will probably have a little extra.

3) Mix crumbs, 1/3 cup melted butter and 3 tbsp sugar in a medium size bowl until well blended.

4) Spread around the bottom and edges of a 9 inch pie plate.

5) Bake for approximately 10 minutes. Set aside. Reset oven to 325.

Filling:

1) Place 1 1/2 cups blueberries in a blender and set at medium speed to pulp blueberries. You may need to stop, crush and stir up a bit to get all berries (don't leave any under the blade!).

2) Using a mesh strainer, separate blueberry juice from skins. You should end up with about 1/2 cup juice. Save skins for meringue.

3) Whisk 5 egg yolk in bowl and set aside.

4) In medium sauce pan, mix 1/3 cup cornstarch, 1/4 tsp salt, 1 cup sugar and 1 1/3 cups water and 1/2 cup blueberry juice. Using medium heat, bring to a boil, stirring constantly. Let simmer until mixture begins to thicken (approx. 1-2 minutes - this will happen fast, keep your eye on it!)

5) Once thickened, remove from heat. Take spoonful of cornstarch and mix into the beaten egg yolk to temper.

6) Continue to whisk spoonfuls into the yolk until you have used about half the mixture.

7) Add yolk mixture back to the pot, return to a boil (look for big, thick bubbles), stirring constantly. Cook 3-4 minutes.

8) Remove from heat and stir in 2 tbsp butter.

9) Pour into pie crust. Cover with aluminum foil - you don't want the filling to cool down too much or the meringue will not seal.

Meringue:

1) In a small saucepan, whisk together 1 tbsp cornstarch and 1/3 cup white blueberry tea until the cornstarch dissolves. 2) Heat on medium heat and whisk until the mixture bubbles and thickens. Remove from heat and set aside.

3) Whisk together 1/2 cup + 2 tbsp sugar and 1/4 tsp cream of tartar and set aside.

4) Place egg whites and approx. 1 tbsp reserved blueberry skins in mixer. Begin beating eggs on low speed and increase to medium high.

5) When egg whites become frothy, begin to add sugar and cream of tartar slowly to mixture. Beat until egg whites form soft peaks.

6) The cornstarch/tea mixture should appear gel-like. Add this one spoonful at a time while you continue to beat the eggs.

7) Increase speed to high and beat eggs until they form stiff peaks.

Put it together!

1) Remove foil from filling. Working from the outside in, quickly scoop meringue onto the top of the dish. Make sure to seal off the edges of the plate. Fill in the center with the remaining mixture, swooping the spatula to create peaks all over the meringue.

2) Bake pie for 20 minutes until meringue is golden brown.

3) Transfer to wire rack and allow it to cool completely to room temperature to prevent filling from running when cut.

ENJOY!