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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Treating yourself to this indulgent dessert won't give you the blues later on! Even with a fabulous fruit filling and crumb topping, this light recipe keeps fat and calories to a minimum. Serve the pie warm, advises our Test Kitchen staff...and expect plenty of compliments! Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour, divided |
5 tablespoons cold water |
1-1/4 teaspoons lemon juice |
1-1/4 teaspoons sugar |
1/4 teaspoons salt |
3 tablespoons plus 2 teaspoons shortening |
filling: |
4-1/2 cups fresh or frozen blueberries |
1 cup (8 ounces) vanilla yogurt |
1/2 cup packed brown sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1-1/2 teaspoons vanilla extract |
1/4 teaspoon grated lemon peel |
1/2 cup graham cracker crumbs (about 12 squares) |
2 tablespoons sugar |
2 tablespoons butter, melted |
Directions:
1. In a bowl, whisk together 1/4 cup flour, water and lemon juice; set aside. In a large bowl, combine sugar, salt and remaining flour; cut in shortening until crumbly. Gradually add flour mixture, tossing with a fork until moistened.
2. On a piece of plastic wrap, press dough into a 4-in. circle. Cover with a second sheet of plastic wrap; roll into 12-in. circle. Freeze for 10 minutes. Let stand for 1 minute; remove plastic wrap.
3. Transfer pastry to pie plate; trim to 1/2-in. beyond edge of plate. Flute edges. Prick bottom and sides of pastry with a fork. Line shell with a double thickness of heavy-duty foil. Bake at 375° for 8 minutes. Remove foil; bake 5 minutes longer.
4. Place blueberries in crust. In a bowl, combine the yogurt, brown sugar, flour, vanilla and lemon peel; spread over blueberries. Combine graham cracker crumbs, sugar and butter; sprinkle over yogurt mixture. Bake at 375° for 35-40 minutes or until crumbs are lightly browned and filling is bubbly. Yield: 8 servings.
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