Lighter Blueberry Pie
Recipes
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.
Ingredients
For the Pie Crust
- 2½ cups (300g) jovial All-Purpose Einkorn Flour
- 7 tbsp. (100g) salted butter, softened
- ½ cup (130g) plain yogurt, cold
For the Filling
- 6 heaping cups (2 pints) of fresh blueberries
- ½ cup (100g) cane sugar
- 4 tbsp. (30g) einkorn flour
- ½ tsp. (3g) sea salt
Instructions
- Place flour in a large mixing bowl. With a pastry blender or by hand, cut in the butter until crumbly.
- Add the yogurt and knead the dough together on a clean work surface until smooth.
- 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.
- Trim the overhanging edge 1/2 inch larger than the rim of the pie dish.
- 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.
- Pour blueberry mixture into your pie crust. We don’t normally add butter or lemon, but that is up to you.
- 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.
- Bake at 425°F for 15 minutes, then lower 350°F for 40 minutes.
