Blueberry Yogurt Pie

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour 15 minutes

Ingredients

1/3 cup butter or 1/3 cup margarine

1/4 cup sugar

1 egg

1 cup flour

1/2 teaspoon baking powder

2 eggs

3 tablespoons sugar

1 cup plain yogurt

3 tablespoons fresh lemon juice

1 teaspoon vanilla extract

2 cups blueberries, fresh or frozen

Directions

Butter and flour a 9 inch pie pan. Preheat over to 350°F.

For the crust: 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 floured fingers, pat the sticky dough into the bottom of the pie pan. Push the dough up the sides of the pan.

Refrigerate as you make the filling.

Filling: Mix all the filling ingredients, except the blueberries until smooth.

Put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed.

Bake for 50-60 minutes until the crust is browned and the custard has set.

Chill well.

Nutrition

• Calories: 315.4
• Total Fat: 14.3
• Saturated Fat: 8.2
• Cholesterol: 125.4
• Sodium: 175.7
• Total Carbohydrate: 40.5
• Dietary Fiber: 1.8
• Total Sugars: 21.9
• Protein: 7.2