A cool, creamy, tangy pie with an easy to make sweet and crumbly crust in bright Fourth of July colors.
Prep: 25 min Total Time: 50 min Yield: 1 pie
1 9-inch prebaked pat-in-pan pie shell, recipe below
1 envelope gelatin powder
3 Tbsp water
1/2 cup whipping cream, divided
2 cups plain Greek yogurt
1/4 cup honey
1/2 tsp vanilla extract
1 Tbsp lemon juice
2 Tbsp sugar, optional
1 cup fresh blueberries, washed, dried, and divided
1 cup fresh raspberries, washed, dried, and divided
Prepare and pre-bake one 9-inch pat-in-the-pan pie crust (recipe below). Let cool.
In a small saucepan sprinkle gelatin over water. Set this aside while you fill a large bowl with water and ice, and prepare a large metal bowl or pan that will fit inside the ice bath. Then boil gelatin 3-4 minutes, stirring continuously, until it has dissolved completely. Pour ¼ cup of the whipping cream into the metal bowl then add the cooked gelatin mixture. Gently whisk in yogurt, honey, (sugar, if using) and vanilla, then set the bowl in the ice bath.
Chill in ice bath, stirring occasionally, for 10-15 minutes until the mixture begins to thicken. (Remove bowl from ice bath before stirring, to avoid water splashes.) Meanwhile, using an electric mixer, whip the remaining whipping cream until stiff peaks form, about 30-60 seconds. Gently fold the whipped cream into the chilled, thickened yogurt mixture.
Fill the cooled pie shell with one-third of the filling then sprinkle in one-third of the berries. Repeat twice until pie is topped with the last third of the berries. Cover pie completely with plastic wrap, leaving it loose on top to avoid crushing, but sealing completely around the edges. Refrigerate for at least 1-2 hours, or preferably overnight, until firm. Enjoy cold.
Notes: Keeps 3-4 days tightly covered in fridge.
Variation: Use any combination of firm berries totaling 2 cups. Cut berries may bleed slightly. For a richer filling, increase heavy whipping cream to ¾ or 1 cup total.
Preheat the oven to 425° F. Place the flour, sugar, and salt in a bowl and mix until blended. In a measuring cup, combine the oil and milk and beat with a fork until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened. Place the crumb mixture in the pie pan and pat with your fingers, first up the sides of the plate, then across the bottom. Flute the edges if desired.
Prick the surface of the crust with a fork and bake 15 minutes, checking often, and pricking more if it bubbles up. Cover edges with tin foil if it’s browning too quickly. Let cool completely before filling.
Notes: Makes one single crust for a 9” pie pan. Can be prepared 1-2 days in advance if kept tightly covered after baking.