Vanessa Williams Blueberry Yogurt Pie Recipes

VANESSA WILLIAMS BLUEBERRY YOGURT PIE

Steps:

• preheat oven to 350 degrees.
• in a stand mixer fitted with the paddle attachment, cream the butter and sugar.
• add the egg and beat until combined.
• in a medium bowl, whisk together the flour, baking powder and salt.
• add to the creamed mixture and beat until a dough is formed. form into a ball and chill for 30 minutes in the refrigerator.
• on a floured surface, roll the ball of dough out larger than your tart shell, about 1/2 inch thick.
• lightly grease and flour the tart shell and then roll the dough over the shell. with floured fingers, press into the edges. use flour as needed to prevent dough from sticking.
• chill the crust in the refrigerator for 15 minutes while you prepare the filling.
• in a large bowl, whisk together the eggs, sugar, vanilla yogurt, lemon juice and zest of the lemon until completely smooth.
• pour the blueberries into the prepared tart shell.
• pour the filling into the tart shell over the blueberries.
• bake for 45-50 minutes until the custard is just set and the crust is golden brown.
• allow to cool to room temperature.
• serve at room temperature OR very lightly chilled.

MIXED BERRY YOGURT PIE

Steps:

• Preheat oven to 350°F. Coat a 9-inch pie plate with nonstick cooking spray. In a medium bowl, combine finely crushed zwieback and brown sugar. Add egg white and melted butter; stir until well mixed. Press mixture evenly onto bottom and up side of prepared pie plate. Bake for 10 to 12 minutes or until edge is browned. Cool completely on a wire rack.
• Meanwhile, for glaze, in a small saucepan, melt fruit spread over medium-low heat. Transfer to a large bowl; cool slightly.
• Spread yogurt into crust-lined pie plate. In a large bowl, gently toss berries and fruit spread. Spoon over yogurt. Cover and chill for 3 to 6 hours before serving. If desired, garnish with fresh mint.

YOGURT AND BLUEBERRY PIE WITH GRANOLA CRUST

Steps:

• Make the crust: Preheat oven to 350°F. In a food processor, pulse 1 cup granola with the sugar and cinnamon until fine crumbs form. Drizzle in butter, and process until combined. Add remaining 1/2 cup granola, and process until combined but mixture is still crumbly.
• Transfer to a 9-inch pie plate, and press mixture evenly into bottom and up sides. Refrigerate until firm, about 15 minutes. Bake until crust is golden and fragrant, about 10 minutes. Transfer to a wire rack to cool completely.
• Make the filling: Place yogurt in a cheesecloth-lined sieve set over a medium bowl; let drain at least 30 minutes. Discard liquid.
• With an electric mixer on medium-low speed, beat cream cheese until very smooth. Add sugar and vanilla; beat until smooth. Add strained yogurt, and beat on low speed until smooth.
• Pour filling into prepared crust, and refrigerate until set, 6 hours or up to 1 day. Just before serving, arrange blueberries on top, drizzle with honey, and cut into wedges.

BLUEBERRY YOGURT PIE

Steps:

• 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.