Finnish Blackberry Yoghurt Pie

Missy Wombat's Note:

This recipe is my version of the Moosewood "Sunday" Mustikkapiiras. I love blackberries so replaced the original blueberries with these. I tend to use a good Greek yoghurt for this also.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

Crust

• 1/3 cup butter
• 1/4 cup sugar
• 1 egg
• 1 cup flour
• 1/2 teaspoon baking powder

Filling

• 2 eggs
• 3 tablespoons sugar
• 1 cup plain yogurt
• 3 tablespoons lemon juice
• 1 teaspoon vanilla
• 2 cups blackberries

Directions:

1. Grease and flour a 9 inch pie tin.
2. Heat oven at 350 deg F.
3. Cream the butter and sugar.
4. Add the egg and mix well.
5. sift the flour and baking powder together and then add to the wet ingredients to make a soft dough.
6. Pat dough into pie tin and spread dough around the bottom and sides.
7. Mix the filling[except for the berries] until smooth.
8. Arrange the berries into the pie dish on the dough then cover with the filling mixture.
9. Bake for 60 minutes until the crust is golden brown and the custard is set.
10. Chill.

Reviews

[Lt. Amy]

Very light and a little tangy. I used 1/2 blackberries and 1/2 raspberries. I used regular full fat yogurt (didn't remove any liquid) and it set up great.

[Chef #526395]

I thought this was great, very fresh and light and not too sweet, I don't usually like pies but I could even eat this one for breakfast.

[Deborah1]

Excellent! I didn't have a pie tin(shhh, don't tell that)so I used a 9-inch cake pan which resulted in bit thicker crust along the edges. Next time I'll try a 10 or 11 inch tart pan. Not complaining though, because the dough makes a crust similar to ladyfingers. I drained my yogurt for about 20 minutes and I'm certain that not only helped the texture of the custard, but kept the crust from turning damp. I used blackberries but am certain any type berry would do and am looking forward to trying them all. Thanks for an unusal and tasty variation on dessert.