Blueberry Yogurt Pie

Ingredients

Moosewood Finnish Blueberry Yogurt Pie Recipe

Crust:

1/2cup butter

1/4cup sugar,

1 egg,

1 cup unbleached white flour,

1/2 tsp baking powder.

Filling:

2 eggs,

3 Tbs sugar,

1 cup plain yogurt,

3 Tbs fresh lemon juice,

1 tsp vanilla extract,

2 cups blueberries (fresh or frozen)

Directions

Instructions

Prep: Preheat oven to 350°F. Butter and flour a 9 or 10-inch pie pan.

Crust: Cream butter and sugar, add egg, then mix in flour and baking powder. Pat the soft dough into the pan, covering bottom and sides. Chill while preparing filling.

Filling: Mix eggs, sugar, yogurt, lemon juice, and vanilla until smooth.

Assemble & Bake: Place blueberries into the crust and pour filling over them.

Bake: Bake for 35–50 minutes until the filling is set. [1, 2]

Notes

Tips

Variations: Some versions suggest adding lemon zest or using brown sugar.

Crust: If the dough is too sticky, add a little extra flour.

Serving: Let the pie cool completely to set, or chill for several hours for best texture. [1, 2, 3, 4, 5]