Lighter Blueberry Pie

You can cut back on the heaviness of a traditional pie crust by using less butter and substituting cold yogurt for ice water. The crust bakes to a nice golden color and maintains a nice crispiness, even when kept in the refrigerator. If you haven't made pie crust with einkorn flour, you are going to love the flavor.

Instructions

1. Place flour in a large mixing bowl. With a pastry blender or by hand, cut in the butter until crumbly.
2. Add the yogurt and knead the dough together on a clean work surface until smooth.
3. Divide the dough into two pieces, with one part being about 25% larger. Roll the larger piece out on parchment paper to be about 2 inches larger than your inverted pie dish.
4. Trim the overhanging edge 1/2 inch larger than the rim of the pie dish.
5. Mix together the sugar, flour, and cane sugar before adding the blueberries. Incorporate all ingredients well, being careful to mix in any flour that has settled at the bottom.
6. Pour blueberry mixture into your pie crust. We don’t normally add butter or lemon, but that is up to you.
7. Roll out the other piece of dough for the top. Either cut strips for a lattice crust or cover the pie with the whole piece of dough, cutting vents with a sharp knife.
8. Bake at 425°F for 15 minutes, then lower 350°F for 40 minutes.