1 3/4 c All-purpose flour
3 tb Icing sugar
1 pn Salt
2/3 c Cold butter
FILLING
2/3 c Granulated sugar
3 tb Cornstarch
1 pn Salt
5 c Blueberries
1/2 ts Lemon rind, finely grated
2 tb Lemon juice
1 tb Butter
TOPPING
1 c Plain low-fat yogurt
1/2 c Whipping cream
In bowl, stir together flour, sugar and salt. Cube butter; using
pastry blender, cut into flour mixture until crumbly.
Using hands, press mixture into small handfuls until smooth and dough
holds together. Press evenly into bottom and up side of 10-inch flan
pan with removable bottom.
Using fork, prick crust at 1-inch intervals. Bake in 350F 180C oven
for about 20 minutes or until light sandy colour. Let cool on rack.
Filling: Meanwhile, in saucepan, stir together sugar, cornstarch and
salt. Whisk in 1/3 cup cold water, 2 cups of the blueberries and
lemon rind. Bring to simmer over medium heat; reduce heat and simmer
gently, stirring often, for about 10 minutes or until mixture is
glossy and thick. Remove from heat. Stir in lemon juice and butter.
Let cool slightly.
Gently stir remaining berries into saucepan. Spoon mixture into
prepared crust; smooth top. Refrigerate for about 30 minutes or until
set. [Pie can be made ahead and refrigerated for up to 8 hours.]
Topping: spoon yogurt into paper towel-lined sieve set over bowl. Let
drain in refrigerator for 4 hours or until yogurt measures 3/4 cup.
Whip cream; stir one-quarter into yogurt. Fold in remaining cream.
spoon over berries.
Yields
8 Servings