BLUEBERRY YOGURT PIE
Posted for Zaar World Tour. This pie is a bit tangy...especially if your blueberries are not too sweet! You may want to consider adding a little more sugar to the filling if you like a sweeter pie.
Provided by MsBindy
Categories Pie
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
VANESSA WILLIAMS BLUEBERRY YOGURT PIE
she makes this on the holidays, i would choose to double the filling AND the blueberries and extend the baking time.
Provided by carrie sheridan
Categories Dessert
Time 1h35m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 215.8, Fat 11.7, SaturatedFat 6.8, Cholesterol 83.4, Sodium 110.9, Carbohydrate 24.4, Fiber 1.2, Sugar 13.1, Protein 4.4
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.
More about "yogurt and blueberry pie with granola crust recipes"
BLUEBERRY YOGURT PIE {VIDEO} - TIDYMOM®
From tidymom.net
- for shortbread crust: Using a large bowl, whisk together flour, powdered sugar, salt and zest. Using a pastry cutter (or food processor), cut in butter until fine crumbs form and dough is just moist enough to hold together.
- Pat dough into 9-inch pie pan. Place plastic wrap over dough, and use the bottom of a glass to press dough evenly and upside of pan. Remove plastic wrap and set aside. Using a fork, prick dough at 1-inch intervals to prevent crust from puffing up when baking.
- Cover pie pan and dough with plastic wrap and place in freezer for 10-15 minutes while oven heats to 350 degrees F.
- Remove plastic wrap and place pan on center rack in oven for 20-25 minutes until crust is golden. Cool completely on wire rack
SIMPLY THE BEST BLUEBERRY PIE (RECIPE) - SALLY'S BAKING …
From sallysbakingaddiction.com
NO BAKE YOGURT PIE {GLUTEN FREE} - THE GLUTEN FREE GATHERING
From theglutenfreegathering.com
YOGURT & BLUEBERRY CREAM PIE | JELL-O | RECIPES - KRAFT HEINZ
From kraftheinz.com
BLUEBERRY YOGURT PIE WITH GRANOLA CRUST RECIPE
From recipezazz.com
QUICK & EASY BLUEBERRY NO-BAKE CHEESECAKE | KITCHEN CENTS
From kitchencents.com
BLUEBERRY YOGURT PIE WITH GRANOLA CRUST - PINTEREST
From pinterest.com
YOGURT AND APRICOT PIE WITH CRUNCHY GRANOLA CRUST RECIPE
From foodandwine.com
YOGURT AND BLUEBERRY PIE WITH GRANOLA CRUST RECIPES
From tfrecipes.com
BERRIES AND YOGURT BREAKFAST TART WITH GRANOLA CRUST
From reciperunner.com
NO-BAKE BLUEBERRY YOGURT PIE - CANADIAN LIVING
From canadianliving.com
RECIPE: MARTHA STEWART'S YOGURT AND BLUEBERRY PIE
From styleathome.com
RASPBERRY YOGURT PIE RECIPE WITH GRANOLA CRUST
From turningclockback.com
EASY NO-BAKE BLUEBERRY PIE — MISS ANNIE'S HOME
From missannieshomeandkitchen.com
HOMEMADE BLUEBERRY GRANOLA - THE BAKER'S ALMANAC
From thebakersalmanac.com
VERY BLUEBERRY GRANOLA WITH YOGURT CLUSTERS - LOVE AND …
From loveandoliveoil.com
BLUEBERRY PIE WITH CRUMB TOPPING - COUNTRYSIDE
From iamcountryside.com
BLUEBERRY YOGURT PIE WITH GRANOLA CRUST RECIPE | YUMMLY
From yummly.co.uk
22 SIMPLE CHRISTMAS BREAKFAST RECIPES TO START THE DAY RIGHT
From sixstoreys.com
BREAKFAST FRUIT TART WITH GRANOLA CRUST - JESSICA GAVIN
From jessicagavin.com
WHAT TO SERVE WITH PANCAKES (40+ IDEAS) - BUCKET LIST TUMMY
From bucketlisttummy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love