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    You are in: Home / Recipes / Blueberry Yogurt Pie Recipe
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    Blueberry Yogurt Pie

    Blueberry Yogurt Pie. Photo by Ms*Bindy

    1/4 Photos of Blueberry Yogurt Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Ms*Bindy's Note:

    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.

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    Units: US | Metric




    1. 1
      Butter and flour a 9 inch pie pan. Preheat over to 350°F.
    2. 2
      For the crust: Cream the butter and sugar.
    3. 3
      Add the egg and blend well.
    4. 4
      Combine the flour and baking powder and mix them into the wet ingredients to form a soft dough.
    5. 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. 6
      Refrigerate as you make the filling.
    7. 7
      Filling: Mix all the filling ingredients, except the blueberries until smooth.
    8. 8
      Put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed.
    9. 9
      Bake for 50-60 minutes until the crust is browned and the custard has set.
    10. 10
      Chill well.

    Ratings & Reviews:

    • on September 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.)

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    • on April 08, 2010


      Made this last night and served it this afternoon. It was brilliant!!! So light and just the right amount of sweetness to hit the spot! Definitely should be served completely chilled.

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    • on June 13, 2006


      I baked this after dinner last night & was afraid to cut into it until it chilled so it waited in the fridge overnight. I think I dreamed about eating it ;-) So, I had it for breakfast. And totally worth my wait! The crust reminds me of a shortbread cookie & the tart filling is perfect. Thanks so much fr posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (18)


    Nutritional Facts for Blueberry Yogurt Pie

    Serving Size: 1 (128 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 315.4
    Calories from Fat 128
    Total Fat 14.3 g
    Saturated Fat 8.1 g
    Cholesterol 125.4 mg
    Sodium 175.6 mg
    Total Carbohydrate 40.4 g
    Dietary Fiber 1.7 g
    Sugars 21.8 g
    Protein 7.2 g

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