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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (170g) Recipe makes 6 servings |
||
| Calories 316 | ||
| Calories from Fat 129 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.4g | 22% | |
| Saturated Fat 8.2g | 40% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 138mg | 46% | |
| Sodium 157mg | 6% | |
| Potassium 169mg | 4% | |
| Total Carbohydrate 40.5g | 13% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 21.9g | ||
| Protein 7.2g | 14% | |
Ingredients
Crust
Filling
- 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
1
Butter and flour a 9 inch pie pan. Preheat over to 350°F.2
For the crust: Cream the butter and sugar.3
Add the egg and blend well.4
Combine the flour and baking powder and mix them into the wet ingredients to form a soft dough.5
With floured fingers, pat the sticky dough into the bottom of the pie pan. Push the dough up the sides of the pan.6
Refrigerate as you make the filling.7
Filling: Mix all the filling ingredients, except the blueberries until smooth.8
Put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed.9
Bake for 50-60 minutes until the crust is browned and the custard has set.10
Chill well.
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- Course > Desserts > Pies & Tarts > Pies
- Main Ingredient > Eggs/Dairy
- Main Ingredient > Fruit > Berries > Blueberries
- Cuisine > European > Scandinavian > Finnish
- Preparation > Time to Make > < 4 hours
- Dietary > Vegetarian
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Dorel
On Jun 14, 2008
Great tasting! We like our pies without a lot of sugar and this is it. I used fat free yogurt in vanilla flavour and omitted adding the vanilla. I had a little trouble with the crust, had to keep adding flour until it stopped sticking to my fingers. I used frozen blueberries and didn't thaw them out first. Cooked for the full hour. Thanks Ms Bindy for posting this.
From: unmistakable1
On Apr 21, 2008
We really enjoyed this recipe. It was quite tasty! It ended up being just a tad too tangy for us, but I think it would have been better if I had used fresh berries; I will try that next time. Thanks for the wonderful light dessert!
From: justcallmetoni
On Sep 21, 2005
Looking to scale back on my calories, I made mine in little custard cups without a crust. The results were a lovely cup of saucy blueberries covered by a tangy creamy layer of the filling. I tried mine 2 hours out of the oven and again the next day. Huge difference. The longer this cools, the better it gets - the yogurt gets creamier and sets up just perfectly. Plus the sauce in the berries gets juicier and firmer. Make it a full day ahead of time, it'll be worth it. (Also, using Splenda as I did makes it WW Core and SBD friendly.)
From: bluemoon downunder
On Sep 21, 2005
I made this with fresh raspberries and because the yoghurt I use – a creamy Greek yoghurt – is slightly sweet and because I like the tartness of raspberries anyway, I used one less tablespoon of sugar and may use even less next time. Because I have heaps of oranges at the moment, I also made this with half orange juice and half lemon juice. The type of sugar to be used was not specified, and when in doubt I tend to use brown sugar. It took me longer than 15 minutes to prepare this, probably more like half an hour, but still not very long for such a delicious pie. Totally scrumptious. Great crust – so much better than bought pastry cases – which was easy to make and a filling which is obviously really versatile so that it can be adapted to what’s available, and your taste preference whims of the moment. I also loved the fact that this recipe uses yoghurt instead of cream cheese. So glad to have found this recipe, Bunny Mom. I’ll be making this one again and again. Thank you!
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