STRAWBERRY YOGURT PIE

I am bringing a tangy low-fat dessert from Finland Strawberry-Yogurt pie to Meeta from "What's for lunch honey" blog's Monthly Mingle with the theme of " big birthday bang ". Happy birthday to you Meeta and I bet we are all going to have a great party!!;D




Strawberry yogurt Pie, also called "Mustikkaiiras" in Finnish, is a very delicious, not so sweet and not so fatty pie you will love.After all the desserts I have been cooking lately,I almost didn't want to bake another cake and thought I would skip MM event this time.Then I just bought a cookbook called "The Moosewood collective:Sundays at Moosewood Restaurant", which has this delectable recipe.It uses 1/3 cup butter which is 6tbsps, would easily serve 6-8 portions!! Not bad, eh?! I was happy to find this recipe and baked,loved the taste.You can use any Berries you like,fresh or frozen and crust is so light,it was a delight to have a slice without feeling guilty.Hope you try.

Here is a slice for you!

You need:

A pie plate like this with perforated bottom or a any pie plate you have.
For the crust: 1/3 cup butter (6 tbsp),1/4 cup sugar, 1 egg, 1 cup unbleached Plain flour, 1/2 tsp baking powder.
For the filling: 2 eggs, 3 tsp sugar, 1 cup plain yogurt,1 tsp pure vanilla extract,1 tbsp lemon juice(optional),1 tbsp cornstarch, 2 cups Strawberries, fresh or frozen.



How to make this Pie:


Butter and flour a 9-10 inch pie pan.Preheat the oven to 350F.By electric mixer or by hand,cream the butter and sugar.Add the eggs and blend as well.Combine the flour and baking powder and mix them into the wet ingredients to form a soft dough.With flour-dusted fingers, pat the sticky dough into the bottom of th buttered and floured pie pan. Push the dough up to cover the sides of the pan.Refrigerate until you make the filling.



Mix all the filling ingredients except the Strawberries until smooth.Put the berries into the pie shell and gently pour the fillings so the berries are coated and evenly distributed.Bake for 50 or 60 minutes,until the crust is lightly golden and the custard has set.

Cool on a rack, loosen the sides with a knife gently.place the pie plate on a inverted bowl to release the outer ring if you are using the Pie plate like in the picture.Slice with plastic knife so you don't damage the non-stick coat.Serve as it is or sprinkled with powdered sugar.

Note: A pie plate with perforated bottom helps the crust to bake evenly letting the heat penetrate,thus preventing the soft crust.

This is how a beautiful whole Pie looks like!

Enjoy!:))