For many, the beginning of autumn means dropping temperatures, beautiful leaves, and impending winter. For me, it means the beginning of pie season. If I were back in Nova Scotia, my freezer would probably be crawling with pounds of local frozen blueberries, ready to be baked into an anti-oxidant rich (so healthy?) pie. They’re small compared to the ones in the store, but damn they pack a punch of flavour.
Like many fruit options here in Korea, I’m stuck with the giant frozen blueberries that majorly lack in flavour, but are still pretty good for baking. It’s about time I whipped up another delicious blueberry yogurt pie before the richer pumpkin and apple pies creep into season.
I came across this style of pie when I was doing my thesis research up in the Northwest Territories. I had the privilege of living and working on a fantastic organic farm with an impressive raspberry crop. The daughter of my hosts found a raspberry sour cream pie recipe to use up some of the finicky berries before they went off when the plants were producing like crazy.
The idea of sour cream pie didn’t really appeal to me. I’ve never been a fan of sour cream, and the idea of it in a dessert didn’t sound great. But when I tried it I was pleasantly surprised by how much I enjoyed the tang of sour cream mixed with the sweet raspberries. Over the course of the summer I played with variations of this pie using different fruits and other ingredients to make this recipe that I share now.
Not only is this pie easy and delicious, its versatile and its easy to healthify!
Prep time: 1 hour, 10 mins
Active prep time: 20 mins
- 1 9-inch pie crust (homemade is best)
- 3 cups blueberries*
- ½ cup sugar**
- ⅓ cup flour
- 2 cups plain greek yogurt (easy recipe here!)
- 1 tsp vanilla
- 2 eggs
- Lemon zest
*any berry, or combination of berries will work great in this pie. I’ve done strawberry, raspberry, blueberry, mixed berry, and strawberry-rhubarb. All delicious!
**omit or reduce sugar for a healthier pie. The berries add enough sweetness on their own, in my opinion!
- ½ cup brown sugar
- ½ cup flour
- ½ cup chopped walnuts
- ¼ cup butter, chopped into cubes
- Preheat oven to 400F.
- Beat sugar, flour, yogurt, vanilla, zest and eggs together in a large bowl.
- Spread berries evenly over unbaked crust.
- Pour mixture over fruit, spreading evenly.
- Bake for 25 minutes.
- Remove from oven and sprinkle on streusal topping. Return to oven for another 10 minutes.
- Serve chilled.
They also make great individual pies in muffin cups!