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Mustikkapiiras (Blueberry Yogurt Pie)

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Recipe

 

Yield

servings

Prep

40 min

Cook

50 min

Ready

90 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
Crust
cup butter
or margarine
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¼ cup sugar
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1 each eggs
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1 cup unbleached all-purpose flour
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½ teaspoon baking powder
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Filling
2 large eggs
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3 tablespoons sugar
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1 cup yogurt, plain
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3 tablespoons lemon juice
fresh
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1 teaspoon vanilla extract
pure
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2 cups blueberries
fresh or frozen
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Ingredients

Amount Measure Ingredient Features
Crust
79 ml butter
or margarine
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59 ml sugar
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1 each eggs
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237 ml unbleached all-purpose flour
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2.5 ml baking powder
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Filling
2 large eggs
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45 ml sugar
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237 ml yogurt, plain
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45 ml lemon juice
fresh
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5 ml vanilla extract
pure
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473 ml blueberries
fresh or frozen
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Directions

Butter and flour a 9 or 10 inch pie pan.

Preheat the oven to 350℉ (180℃).

Using an electric mixer or by hand, 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 flour dusted fingers, pat the sticky dough into the bottom of the buttered and floured pie pan.

Push the dough up to cover the sides of the pan.

Refrigerate for at least as long as it takes to make the 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 to 60 minutes, until the crust is browned and the custard has set.

Chill well before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 256g (9.0 oz)
Amount per Serving
Calories 47041% from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 201mg 67%
Sodium 189mg 8%
Total Carbohydrate 20g 20%
Dietary Fiber 3g 11%
Sugars g
Protein 21g
Vitamin A 15% Vitamin C 21%
Calcium 12% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 
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