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."
photo by MsBindy photo by MsBindy
photo by MsBindy
photo by Dorel photo by Dorel
photo by Lucie V. photo by Lucie V.
photo by Shiny87 photo by Shiny87
photo by MsBindy photo by MsBindy
Ready In:
1hr 15mins




  • 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.

Questions & Replies

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  1. elle3belle
    You need to credit Molly Katzen and the Moosewood Restaurant for this, it is their recipe.


  1. justcallmetoni
    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.)
  2. scotlandbrown
    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.
  3. SusieQusie
    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!
  4. Dorel
    Great tasting! We like our pies without a lot of sugar and this is it. I used fat free yogurt in vanilla flavour and omitted adding the vanilla. I had a little trouble with the crust, had to keep adding flour until it stopped sticking to my fingers. I used frozen blueberries and didn't thaw them out first. Cooked for the full hour. Thanks Ms Bindy for posting this.
  5. bluemoon downunder
    I made this with fresh raspberries and because the yoghurt I use – a creamy Greek yoghurt – is slightly sweet and because I like the tartness of raspberries anyway, I used one less tablespoon of sugar and may use even less next time. Because I have heaps of oranges at the moment, I also made this with half orange juice and half lemon juice. The type of sugar to be used was not specified, and when in doubt I tend to use brown sugar. It took me longer than 15 minutes to prepare this, probably more like half an hour, but still not very long for such a delicious pie. Totally scrumptious. Great crust – so much better than bought pastry cases – which was easy to make and a filling which is obviously really versatile so that it can be adapted to what’s available, and your taste preference whims of the moment. I also loved the fact that this recipe uses yoghurt instead of cream cheese. So glad to have found this recipe, Bunny Mom. I’ll be making this one again and again. Thank you!


  1. Shiny87
    This was delicious. It was gone in a day, and I plan to make more tomorrow since I have leftover ingredients. I used the Greek Gods blueberry honey greek yogurt instead of the plain yogurt, used frozen blueberries. The crust is so amazing on this. It was the best tasting pie crust!


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