How to Make Blueberry Yogurt Pie

Never get tired of eating YogurtBlueberry Pie, flaky and delicious. Dusted with coconut flour, it tastes great. Join the fun!

Ingredients for Yogurt Blueberry Pie

Mains: Pie filling:Mild cream (18g) Pastry: Low-flour (48g) Pie filling:Butter(30g) Pie filling:Sugar(16g) Pie filling: Cornstarch
(4g) Pastry: Sugar (13g) Additional ingredients Blueberries ( ) Yogurt (20g) Coconut flour ( )Appliance: Electric Oven Category Baking

Yogurt Blueberry Pie recipe:

1. Mix 30g softened butter at room temperature and 13g sugar until well combined.

2. Sift in 48g low-flour

3. Knead into a dough, wrap in and chill for 30 minutes.

4. Prepare the filling: mix 31g egg liquid, 16g sugar, 18g cream, and 10g yogurt together in a container.

5. Mix until well combined

6. Sift in 4g cornstarch

7. Mix well and set aside

8. Remove the chilled pastry dough. Roll out thinly, fit into the mold by pressing it along the inner side of the mold.(Due to high temperatures now, if the dough softens quickly, you can skip rolling and simply press it in with your hands.)

9. The pastry will puff up when baked, so I placed Rice beans inside as a support. Preheat oven to 150°C for 15 minutes.

10. After 15 minutes, take out and allow it to cool slightly before adding blueberries.

11. Pour the filling in.

12. Bake at preheated 160°C for 35 minutes (adjust temperature according to your oven).

13. During baking, sprinkle some coconut flour on top.(Skip if you don't like it.)

14. Finished product

15. Finished product

16. Finished product

17. Finished product

18. Finished product

19. Crispy and flaky

Tips:

This recipe is for two 4-inch pies. Since I added many blueberries, the filling was quite minimal; if no fruit or less fruit is used, please double the amount of the filling. If you don't like blueberries, feel free to use other fruits according to your preference.