Blueberry yogurt pie: a summertime favorite (photos by TJ)

It’s blueberry season and time to put my favorite fruit to work. This ranks at the top of the list. It’s a great pie.

The Finnish recipe is taken from my well-worn, 20+-year old copy of  Sundays at Moosewood Restaurant Cookbook.

Moosewood, a vegetarian and world food restaurant located in Ithaca, NY, is celebrating its 40th anniversary of serving good eats and its shelves are groaning with cookbooks chock full of recipes that are doable at home.

Mustikkapiirakka
Finnish Blueberry Yogurt Pie

CRUST

1/2 C butter
1/4 C sugar
1 egg
1 C unbleached white flour
1/2 tsp. baking powder

Preheat the oven to 350F. Butter and flour a 9 or 10-inch pie pan. Cream the butter and sugar. Add the egg and blend well. Combine the flour and baking powder and mix 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 at least as long as it takes to make the filling.

FILLING

2 eggs
3T sugar
1 C plain yogurt
3 T fresh lemon juice
1 tsp. pure vanilla extract
2 C blueberries, fresh or frozen

Mix the eggs, sugar, yogurt, lemon juice and vanilla extract until smooth.

Place the blueberries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed.

Bake the pie for 50 to 60 minutes, until the crust is browned and the custard has set. Chill well.

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Moosewood Restaurant