Ingredientes para Blueberry Yogurt Pie
- 1/2 cup (113g) softened butter
- 1/2 cup (100g) granulated sugar + additional to taste (for filling)
- 1 large egg
- 1 1/2 cups (180g) all-purpose flour
- 1 teaspoon baking powder
- Eggs
- Plain Yogurt
- Fresh Lemon Juice
- 1 teaspoon vanilla extract
- 2 cups (200g) fresh blueberries
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Cómo preparar Blueberry Yogurt Pie
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a large bowl, cream together 1/2 cup (113g) softened butter and 1/2 cup (100g) granulated sugar until light and fluffy.
- Beat in 1 large egg until well combined.
- In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Lightly flour your hands and gently press the dough into a 9-inch pie pan. Trim and crimp the edges.
- Refrigerate the crust while you prepare the filling (about 15 minutes).
- Make the filling: In a medium bowl, whisk together 1 1/2 cups (355ml) plain Greek yogurt, 1/2 cup (100g) granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon lemon zest.
- Gently fold in 2 cups (200g) fresh blueberries.
- Pour the filling into the chilled pie crust.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is set. A slight jiggle in the center is okay.
- Let cool completely on a wire rack before chilling for at least 2 hours for optimal flavor and setting.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
87g
Fat
40g
Carbs
13g
