My husband likes to dig for new recipes like an archaeologist. He’ll dust off 20-year-old issues of Gourmet or pull out cookbooks that I’ve never pulled off the top shelf, the one I can’t reach without climbing on a step stool. This weekend he unearthed this beauty of a pie recipe from Sundays at Moosewood Restaurant. It’s a little like cheesecake with bursts of blueberry, encased in a cookie-like crust. Unlike cheesecake, it’s just whisked together with yogurt and a couple of eggs. I love a recipe that calls for ingredients that you quite likely already have in your pantry. You can even use up those berries lurking in the back of your freezer if you don’t have any fresh berries on hand.
Blueberry Yogurt Pie
Heat the oven to 350 degrees.
For the crust: Mix 1/3 cup softened butter with 1/4 cup sugar. Mix in one egg and blend well. Whisk together 1 cup of flour and 1/2 tsp. baking powder, and mix them into the butter mixture until a soft dough forms. Press the sticky dough into a 9 or 10-inch pie or tart pan (dust your fingers with flour if necessary). Chill the crust for about 30 minutes while you make the filling.
For the filling, whisk together 2 eggs, 3 Tbsp. sugar, 1 cup plain yogurt, 3 Tbsp. lemon juice, and 1 tsp. vanilla until smooth. Scatter 2 cups of blueberries (fresh or frozen) into the chilled crust and pour the filling over them.
Bake for 45-60 minutes, until the crust is browned and the custard is set. You may need to cover the edges of the crust with foil or a pie shield if they are browning too quickly. Cool the pie on a rack, and then chill before serving.
Melissa Jerves writes about food, family and 21st century home economics on her blog, Home Baked.