Best Mixed Berry Yogurt Pie Recipes

YOGURT BERRY PIE

Steps:

• Heat oven to 300°F.
• Combine all crust ingredients in bowl. Press mixture evenly onto bottom and up sides of ungreased 9-inch glass pie pan. Bake 15-20 minutes or until crust is evenly browned. Cool 30 minutes.
• Combine strawberries, sugar and yogurt in bowl.
• Beat chilled whipping cream in chilled bowl at high speed 3-4 minutes or until stiff peaks form. Gently stir into strawberry mixture. Spoon strawberry mixture into cooled crust. Cover; freeze 8 hours or overnight until firm.
• Remove from freezer 30 minutes before serving. Cut into wedges.

MIXED BERRY PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

YOGURT & BLUEBERRY CREAM PIE

Steps:

• Whisk yogurt and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in 1 cup each blueberries and COOL WHIP.
• Pour into crust.
• Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and blueberries.

BLUEBERRY YOGURT PIE

Steps:

• Butter and flour a 9 inch pie pan. Preheat over to 350°F.
• For the crust: Cream the butter and sugar.
• Add the egg and blend well.
• Combine the flour and baking powder and mix them into the wet ingredients to form a soft dough.
• With floured fingers, pat the sticky dough into the bottom of the pie pan. Push the dough up the sides of the pan.
• Refrigerate as you make the filling.
• Filling: Mix all the filling ingredients, except the blueberries until smooth.
• Put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed.
• Bake for 50-60 minutes until the crust is browned and the custard has set.
• Chill well.

EASY BERRY PIE WITH FROZEN BERRIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with 1 of the pie crusts.
• Combine berries, sugar, cornstarch, liqueur, and lemon juice in a large saucepan over medium heat. Stir occasionally as berries thaw and the mixture thickens, 10 to 15 minutes. Remove from heat when it reaches the consistency of a runny jam or a sundae fruit topping.
• Pour the mixture into the pie crust. Moisten the edge of the crust with cold water, top with the second crust, and seal by pinching. Poke at least 3 holes in the top crust.
• Whip half-and-half and egg yolk together in a bowl with a fork. Brush over pie crust. Place pie on a baking sheet.
• Bake in the preheated oven until crust is golden, 20 to 25 minutes. Allow to cool so filling becomes solid, about 1 hour.

VERY BERRY YOGURT PIE WITH CHEERIOS® CRUST

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• In medium bowl, stir Crust ingredients until well blended. Press mixture firmly and evenly against bottom and side of pie plate.
• Bake 5 to 10 minutes or until set and just starting to brown; cool completely.
• In medium bowl, gently stir Filling ingredients until blended; spoon into cooled crust. Cover and freeze at least 4 hours or overnight before serving.