Blueberry Yogurt Pie
Nice tangy version of the calssic blueberry pie.
INGREDIENTS:
1/3 cup butter or margarine
1/4 cup sugar
1 large egg
1 cup flour
1/2 tsp baking powder
2 large eggs
3 tbs sugar
1 cup plain yogurt
3 tbs fresh lemon juice
1 tsp vanilla extract
2 cups blueberries, fresh or frozen
DIRECTIONS:
1. Butter and flour a 9 inch pie pan. Preheat over to 350°F.
2. Cream the butter and 1/4 cup sugar. Add one egg and blend well.
3. Combine the flour and baking powder and mix them into the wet ingredients to form a soft dough.
4. With floured fingers, pat the sticky dough into the bottom of the pie pan. Push the dough up the sides of the pan.
5. Refrigerate as you make the filling. Mix remaining ingredients, except the blueberries until smooth.
6. Put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed.
7. Bake for 50-60 minutes until the crust is browned and the custard has set. Chill well.
Prep: 10 minutes
Cook: 50 minutes
Serves: 8