Sunday, July 5, 2009

Blueberry Yogurt Pie

Of course it was an awesome weekend full of picnics and friends and family, in gorgeous weather. In a weekend of really great food, today's picnic stood out. The lamb kebabs at my friend Jackie's house were awesome- the lamb was from Rohrer's meats, and the zucchini and squash were stolen from my neighbor's garden since they are on vacation. Jackie's mom made a chicken corn soup that had carrots in it from my garden. She said the carrots were gorgeous- she had never seen any that weren't orange. I had given them some yellow ones and a few beet-colored ones that were orange in the middle with a little white star in the very center. She really loved those. I also made a blueberry yogurt pie:

This was a big hit and was loved by all. I got the blueberries from Glade Link Farm and the yogurt from South Mountain Creamery. The recipe is modified from Sundays at Moosewood.

Blueberry Yogurt Pie

1/3 c butter
1/4 c sugar
1 egg
1 c unbleached white flour
1/2 tsp baking powder

2 eggs
3 Tbsp sugar
1 c plain yogurt (I used plain kefir from South Mountain Creamery)
3 Tbsp fresh lemon juice (I left this out to make a less obviously tart pie)
1 tsp pure vanilla extract
2 c blueberries, fresh or frozen

Butter and flour a 9- or 10- inch pie pan. Preheat the oven to 350 degrees F.

Using an electric mixer or by hand, 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, push 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 while making the filling (I put in the freezer).

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. (At this point I put a strip of foil around the top of the pie where the crust was exposed to prevent it from getting burned.)

Bake for 50 or 60 minutes, until the crust is browned and the custard is set. Chill well.

As I was leaving, Jackie's mom asked, "do you want to take the blueberry pie with you?" I figured since she asked, I would say no. I can always make another one and get the pie plate later :D

1 comment:

Yeon said...

Yum. Can't wait to try out this recipe - let's go blueberry picking so that I can go crazy with all the recipes that call for blueberries!
(So far I have been eating all the blueberries fresh. Nothing left to do any baking at all).