A great yogurt pie is one of those old-fashioned cakes that you can never go wrong with, because everyone loves it. It is made from a fine shortcrust pastry with a delicious yogurt and cream filling. Although it is excellent for all seasons, it will be especially good during the warmer months, because it will cool you down really well.
I made this refreshing traditional yogurt cake in a version with fine blueberries. But you can easily make it without them or with any other seasonal fruit you have on hand. In every variant, this Blueberry Yogurt Pie will be excellent and irresistible!
Blueberry Yogurt Pie – a refreshing cake that everyone loves
Since part of the shortcrust pastry is put in the freezer and later spread over the filling, this yogurt cake has a very beautiful and special appearance. During baking, the grated dough is combined into a fine, wrinkled, crispy crust, which is why it is often called shaggy yogurt pie. After all, as soon as you take a look at the pictures with this text, you will understand why. It is also called yogurt cubes or, simply, yogurt pie.
To make the filling, I used Greek yogurt, which has a fuller and creamier taste due to a slightly higher proportion of fat. But you can also use regular solid yogurt without any problems, and the taste will also be excellent. It is only important that the cake cools down well after baking, and after that the enjoyment with this delicious blueberry yogurt pie can begin.
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RELATED: If you are looking for more fine traditional recipes, be sure to try the delicious Poppy Seed Cake.
Blueberry Yogurt Pie
Ingredients
Dough:
- 250 g butter cold, from the fridge
- 100 g sugar
- 10 g vanilla sugar
- 450 g sharp flour
- 10 g baking powder
- 4 egg yolks
- 2 tablespoons sour cream
- grated zest of half a lemon
Stuffing:
- 750 g Greek or solid yogurt
- 180 g sour cream
- 120 g sugar
- 20 g vanilla sugar
- 5 tablespoons of sharp flour
- grated zest of half a lemon
- 4 egg whites
- 300 g blueberries
Ornamentation:
- powdered sugar
Instructions
- Cut the cold butter into pieces and place in a large mixing bowl.
- Add sugar and vanilla sugar.
- Pour flour and baking powder, and knead the crumbly dough by hand.
- Then add egg yolks, sour cream and grated zest of half a lemon, then quickly knead a smooth dough.
- Divide the dough into two parts, larger and smaller (the larger part is approximately two thirds, and the smaller one is one third of the dough).
- Wrap both doughs in transparent foil, then put the larger part in the fridge and the smaller part in the freezer for half an hour.
- For the filling, put Greek yogurt, sour cream, sugar and vanilla sugar in a bowl.
- Add the flour and grated lemon zest, then combine everything with a whisk and set aside.
- In another bowl, beat the egg whites with a mixer until stiff.
- Add the egg white snow to the filling several times and combine everything with a whisk.
- After half an hour, grease and flour a 13×8 inches baking pan.
- Take the bigger dough out of the fridge and spread it in the pan using a glass.
- Pour the filling onto the dough, then flatten it.
- Arrange the washed and dried blueberries on top of the filling, then press them lightly with your finger.
- Take the dough out of the freezer, then grate it over the filling and blueberries on a larger ribeye.
- The pie is baked in an preheated oven at 350 degrees for 30 minutes.
- Sprinkle the cooled pie with powdered sugar before cutting and serving.
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