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Blueberry Pie

 

There’s something you should know about me… all my pies have CUSTARD. #unamerican #itsbetter

Ingredients

1 c. yogurt (I used coconut flavor!)

1/4 c. organic cane sugar

1 egg

2 tbsp. flour

2 tsp. vanilla extract

1/4 tsp. sea salt

2.5 c. fresh blueberries

1 (9 inch) unbaked piecrust (I used a store bought version)

 

Streusel Topping:

1/2 c. brown sugar

1/3 c. flour

1/4 c. butter, softened

½ tsp. cinnamon

 

Instructions

Preheat oven to 400 degrees F.

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In a large bowl, mix the yogurt, cane sugar, egg, flour, vanilla extract and salt until smooth.

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Gently fold the blueberries into the custard mixture.

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Pour the filling into the unbaked piecrust. Create a tent over pie temporary to prevent the crust from burning. Bake in the preheated oven for 25 minutes. While the filling is baking, prepare the streusel: In a medium bowl combine the brown sugar and flour. Mix the butter.

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After the filling has baked 25 minutes, sprinkle the streusel over the top of the pie. Bake an additional 15-20 minutes or until filling is set and topping is brown. Remove tent for the last 5-10 minutes to brown. I like to lightly spray the edges with some coconut oil to create a nice crunch.

Let pie sit for at least 20 minutes; serve cold or warm.

Posted in Recipes.

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