Finnish Blackberry Yoghurt Pie
"This recipe is my version of the Moosewood "Sunday" Mustikkapiiras. I love blackberries so replaced the original blueberries with these. I tend to use a good Greek yoghurt for this also."
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
8-12
ingredients
-
Crust
- 1⁄3 cup butter
- 1⁄4 cup sugar
- 1 egg
- 1 cup flour
- 1⁄2 teaspoon baking powder
-
Filling
- 2 eggs
- 3 tablespoons sugar
- 1 cup plain yogurt
- 3 tablespoons lemon juice
- 1 teaspoon vanilla
- 2 cups blackberries
directions
- Grease and flour a 9 inch pie tin.
- Heat oven at 350 deg F.
- Cream the butter and sugar.
- Add the egg and mix well.
- sift the flour and baking powder together and then add to the wet ingredients to make a soft dough.
- Pat dough into pie tin and spread dough around the bottom and sides.
- Mix the filling[except for the berries] until smooth.
- Arrange the berries into the pie dish on the dough then cover with the filling mixture.
- Bake for 60 minutes until the crust is golden brown and the custard is set.
- Chill.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Can I give six stars? I would if I could. This was delicious, easy to make, and pretty darn healthy (I made it like a custard, no crust). I used nonfat yogurt, didn't drain it, and mixed about half the sugar with the berries and some cinnamon. I will make this again with other fruit too. -
Very light and a little tangy. I used 1/2 blackberries and 1/2 raspberries. I used regular full fat yogurt (didn't remove any liquid) and it set up great. -
I thought this was great, very fresh and light and not too sweet, I don't usually like pies but I could even eat this one for breakfast. -
Excellent! I didn't have a pie tin(shhh, don't tell that)so I used a 9-inch cake pan which resulted in bit thicker crust along the edges. Next time I'll try a 10 or 11 inch tart pan. Not complaining though, because the dough makes a crust similar to ladyfingers. I drained my yogurt for about 20 minutes and I'm certain that not only helped the texture of the custard, but kept the crust from turning damp. I used blackberries but am certain any type berry would do and am looking forward to trying them all. Thanks for an unusal and tasty variation on dessert.
RECIPE SUBMITTED BY
Missy Wombat
Australia
I'm an ex-pat NZer living in the tropical Top End of Australia. Which makes it a perfect place to make homemade bread and summer recipes all year around. I experiment on my 3 kids who have grown up trying new Zaar recipes every other day and they are thriving.
I'm the lacto-ovo vegetarian in the family and somehow I got roped in to become a Forum Host here at Zaar. So check out the Vegetarian and Vegan Forum http://www.recipezaar.com/bb/viewforum.zsp?f=43 and feel free to join in whether you are a fully fledged vegan or someone who needs to cater for a vegetarian and has no idea where to start.
Every year I try to do something a bit different to push the envelope a little bit. In 2005 I learned how to sail a dinghy; 2006's grand passion is mosaics. Check out my blog!
Between raising three children, working almost fulltime and trying to pursue my hobbies...let's say that my time management skills have greatly improved over the years!
I am also very interested in living a sustainable lifestyle. Essentially I'm finding that I'm getting back to the country lifestyle I enjoyed in my childhood even though these days I live in themiddle of suburbia. To this end I have started gardening although I am a total gardening virgin when it comes to gardening in a tropical climate. I also have a cookbook with a number of recipes you can make from scratch. Living clean and green is good for you AND cheaper!
