When it gets to this point of summer, my cooking style changes. I usually grill some meat and then make a giant salad to go with it. Seriously. That's my summer meal formula. We also eat loads of fresh fruit and lots of popsicles. But recently, I discovered a blueberry cream pie that I made for Father's Day, and then again the next week, and am planning to make again this week. We don't usually do desserts around here, but we made an exception for this one. It is so refreshing, and so light that we had almost convinced ourselves that it could be eaten for breakfast too. Who am I kidding? I still stand by that assertion.
I altered this recipe just a little bit from Gooseberry Patch's original recipe. I am a huge fan of Gooseberry Patch so I was excited when I stumbled across this recipe on Pinterest. At this rate, I will probably have this one memorized by the end of the summer.
I made a few alterations to the recipe, based on what I had in my fridge and pantry.
Here is the list of ingredients I used for this recipe:
Ingredients for pie filling:
8 oz. plain Greek yogurt
2 T. all-purpose flour
3/4 c. sugar
1 t. vanilla extract
1/4 t. salt
1 egg beaten
3 cups blueberries (I used frozen, but of course fresh would be amazing too!)
9 inch pie crust, unbaked
Ingredients for crumble topping:
Stir the following ingredients together until crumbly.
3. T. all-purpose flour
1 T. sugar
1 1/2 t. butter
3 T. sliced almonds
Ready for the incredibly easy instructions?
1.) Mix together the first 6 ingredients of the filling (starting with yogurt, ending with egg). Stir it until it is mixed well.
2.) Fold in the blueberries.
3.) Pour into the pie crust and bake at 400 degrees, F. for 25 minutes.
4.) Sprinkle with the crumble topping and return to the oven for 10 more minutes.
5.) Remove from oven and chill completely in the refrigerator before slicing.
Here are some photos showing my sous chef and his process.