Vanessa Williams Blueberry Yogurt Pie

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READY IN: 1hr 35mins
SERVES: 10
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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