Blueberry Yogurt Pie

A light and delicate pie with a crisp shortcrust base and a creamy yogurt filling. Frozen blueberries release their juice while baking, creating a naturally sweet and slightly tangy flavour that pairs perfectly with the smooth custard-like texture of the yogurt layer 

Ingredients (for a rectangular 40x10 cm/16×4 inches pan or a round 22–24 cm/9–9.5 inch pan)

For the dough

• 90 g butter

• 1.5 cups flour (180 g)

• 2 tbsp sugar

• 2–4 tbsp ice water

For the filling

• 1 cup frozen blueberries (150 g)

• 1/2 cup Greek yogurt (120 ml)

• 1 egg

• 3 tbsp sugar

Steps

Dough

1. Grate cold butter into the flour using a coarse grater

2. Add sugar

3. Add 2 tbsp ice water and start mixing

4. Form a dough, adding more water if needed

5. Shape into a ball, wrap in plastic wrap, and refrigerate for 20 minutes

6. Roll out the dough thinly and place it into the pie pan

7. Freeze the pan for 20 minutes

8. Bake at 180°C (350°F) for 15 minutes

Filling

9. Whisk yogurt, egg, and sugar together

10. Spread blueberries over the baked crust

11. Pour the yogurt mixture on top

12. Continue baking for additional 20 minutes at 180°C (350°F)