Tuesday, January 27, 2015
Finnish Blueberry Yogurt Pie Mustikkapiiras Super Easy To Make!
- 3/4 cup butter
- 3/4 cup sugar
- 2 eggs
- 1 cup unbleached white flour
- 1/2 teaspoon. baking powder
Kitchen Utensils
- electric mixer
- bowl
- 9 or 10-inch pie pan
- wooden spoon
- measuring cup
2) Butter and flour a 9 or 10-inch pie pan.
3) Beat 3/4 cup sugar and soften butter until the mixture is smooth and creamy with an electric mixer. Add the egg and blend well.
4) Mix into the wet ingredients the baking powder. You might want to switch from the electric mixer to a wooden spoon or use your hands to mix the dough. Stir in flour, 1/2 cup at a time and to form a soft dough. The dough will be sticky, like sugar cookie dough.
5) Butter pie pan. Dust the pie pan generously with flour.
6) With flour-dusted fingers pat the sticky dough into the bottom of the prepared baking dish. Push the dough up to cover the sides of the pan and create a raised edge of dough around the dish.
7) Put the pie pan in the refrigerator to cool down while making the blueberry filling.
FILLING
- 2 eggs
- 3 tablespoons of sugar
- 1 cup of plain yogurt (vanilla yogurt optional)
- 1 freshly squeezed lemon
- 1 teaspoon pure vanilla extract
- 2 cups of blueberries, fresh or frozen
Kitchen Utensils
- whisk
- bowl
- measuring cup
- spoon
Assembly
1) Remove cold pie pan from the refrigerator
2) Place the 2 cups of blueberries into the cold pie shell.
3) Gently pour in the filling so the berries are coated and evenly distributed. If need be gently tip the baking dish to spread the filling around to fill in the gaps.
4) Bake in the preheated 350 degrees F oven. Bake the pie for 50 to 60 minutes, until the crust is browned and the custard has set.
5) Chill well.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.