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Add a photoServings: 8
Ingredients
- 1 3/4 c. All-purpose flour
- 3 Tbsp. Icing sugar
- 1 pch Salt
- 2/3 c. Cool butter
- 2/3 c. Granulated sugar
- 3 Tbsp. Cornstarch
- 1 pch Salt
- 5 c. Blueberries
- 1/2 tsp Lemon rind, finely grated
- 2 Tbsp. Lemon juice
- 1 Tbsp. Butter
- 1 c. Plain low-fat yogurt
- 1/2 c. Whipping cream
Directions
- In bowl, stir together flour, sugar and salt. Cube butter; using pastry blender, cut into flour mix till crumbly.
- Using hands, press mix into small handfuls till smooth and dough holds together. Press proportionately into bottom and up side of 10-inch flan pan with removable bottom.
- Using fork, prick crust at 1-inch intervals. Bake in 350F 180C oven for about 20 min or possibly till light sandy colour. Let cold on rack.
- Filling: Meanwhile, in saucepan, stir together sugar, cornstarch and salt.
- Whisk in 1/3 c. cool water, 2 c. of the blueberries and lemon rind.
- Bring to simmer over medium heat; reduce heat and simmer gently, stirring often, for about 10 min or possibly till mix is glossy and thick. Remove from heat. Stir in lemon juice and butter. Let cold slightly.
- Gently stir remaining berries into saucepan. Spoon mix into prepared crust; smooth top. Chill for about 30 min or possibly till set. [Pie can be made ahead and refrigerated for up to 8 hrs.]
- Topping: spoon yogurt into paper towel-lined sieve set over bowl. Let drain in refrigerator for 4 hrs or possibly till yogurt measures 3/4 c.. Whip cream; stir one-quarter into yogurt. Mix in remaining cream. spoon over berries.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 8 servings | |
| Calories 442 | |
| Calories from Fat 187 | 42% |
| Total Fat 21.32g | 27% |
| Saturated Fat 13.1g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 194mg | 8% |
| Potassium 168mg | 5% |
| Total Carbs 59.66g | 16% |
| Dietary Fiber 3.0g | 10% |
| Sugars 28.44g | 19% |
| Protein 5.33g | 9% |
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