There’s something you should know about me… all my pies have CUSTARD. #unamerican #itsbetter
1 c. yogurt (I used coconut flavor!)
1/4 c. organic cane sugar
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)
1/2 c. brown sugar
1/3 c. flour
1/4 c. butter, softened
½ tsp. cinnamon
Preheat oven to 400 degrees F.
In a large bowl, mix the yogurt, cane sugar, egg, flour, vanilla extract and salt until smooth.
Gently fold the blueberries into the custard mixture.
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.
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.