| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Berries, Desserts, Ethnic, Pies |
8 |
Servings |
INGREDIENTS
| 1/3 |
c |
Butter or margarine |
| 1/4 |
c |
Sugar |
| 1 |
|
Egg |
| 1 |
c |
Unbleached white flour |
| 1/2 |
t |
Baking powder |
| 2 |
|
Eggs |
| 3 |
T |
Sugar |
| 1 |
c |
Plain yogurt |
| 3 |
T |
Fresh lemon juice |
| 1 |
t |
Pure vanilla extract |
| 2 |
c |
Blueberries, fresh or frozen |
INSTRUCTIONS
Butter and flour a 9 or 10 inch pie pan. Preheat the oven to 350.
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 - 60 minutes,
until the crust is browned and the custard has set. Chill well before
serving. From: Sundays at Moosewood Restaurant Typed by Dale/Gail
Shipp From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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