Blueberry lovers, this is the pie for you. Piled into a vanilla wafer crust is a mound of fresh berries held together with a thickened blueberry puree flavored with elderflower liqueur. It's the ultimate expression of fresh blueberry goodness. Greek yogurt combines with beaten whipping cream for a luscious topping with a little tang to complement the berries. You can substitute orange liqueur for the elderflower, or stir in fruit juice (such as blueberry, grape or apple) for an alcohol-free version. The pie is best enjoyed the day it's made because the crust will be at its crispy best. Source:, October 2019

Ann Taylor Pittman


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F.

  • Place cookies in a food processor; pulse until fine crumbs form, 10 to 15 times. Drizzle with oil, and add egg white; pulse until moistened, 3 to 4 times. Pour crumb mixture into a standard 9-inch pie plate (not deep-dish) coated with cooking spray. Pat into bottom and up sides of pan. Bake at 375 degrees F until lightly browned, 10 to 12 minutes. Remove from oven; cool completely.

  • Place 1 cup blueberries and 1/4 cup sugar in cleaned food processor; process until pureed, about 1 minute, scraping sides as needed. Add cornstarch; pulse 3 times or until blended. Scrape mixture into a small saucepan. Cook over medium heat until very thick, stirring almost constantly, about 5 minutes. Remove from heat. Gradually whisk in liqueur.

  • Place remaining 5 cups blueberries in a large bowl. Spoon thickened blueberry puree over blueberries; toss gently to coat. Spoon blueberry mixture into cooled crust. Cover loosely and refrigerate until set, about 3 hours.

  • Place whipping cream and remaining 1 tablespoon sugar in a medium bowl; beat with a mixer at high speed until stiff peaks form, 1 to 2 minutes. Add yogurt and vanilla; beat until fluffy, about 1 minute. Dollop yogurt mixture over pie.

Nutrition Facts

305 calories; 13 g total fat; 4 g saturated fat; 35 mg sodium. 43 g carbohydrates; 3 g fiber; 29 g sugar; 3 g protein; 2 mg niacin equivalents; 8 g added sugar;