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Blueberry: Blueberry Yogurt Pie

Source of Recipe

Moosewood Restaurant cookbooks


List of Ingredients

CRUST:
1/3 cup butter
1/4 cup sugar
1 egg
1 cup flour
1/2 teaspoon baking powder

FILLING:
2 eggs
3 tablespoons sugar
1 cup plain yogurt
3 tablespoons fresh lemon juice
1 teaspoon pure vanilla
2 cups blueberries


Recipe

Butter and flour a 9 or 10" pie pan. Preheat oven to 350ºF. Using an electric mixer, cream the butter and sugar. Add the egg and blend well. Combine the flour and baking powder and mix them into the wet ingredients to form a soft dough. With flour-dusted fingers, pat the sticky dough into the bottom of the buttered and floured pie pan. Push the dough up to cover the sides of the pan. Refrigerate at least as long as it takes to make the filling.

Mix all filling ingredients except the berries, until smooth. Put berries into pie shell and gently pour filling over so berries are coated and evenly distributed. Bake for 50-60 minutes, until the crust is browned and custard has set. Chill well.