Maya’s bilberry yogurt pie

Reviving summer moony-swoony blueberry nights via this improvised delight:) Inspired by jogurtti-mustikkapiirakka. The pie consists of a cheesy base layer and silky yogurt berry-bountiful filling:)


100 g soft butter
150 g cottage cheese
125 g all-purpose flour
80 g caster sugar
pinch of salt
1 cup frozen bilberries
300 g plain yogurt
2 eggs
90 g brown sugar
pinch of salt


  • Preheat the oven to 200 C.
  • In a medium bowl using a fork mash cottage cheese and soft butter until well combined and creamy. Add caster sugar, flour and salt. Mix well. Form the dough, wrap it in a plastic wrap and place in the fridge for at least 1 hour (a perfect proportion for cottage cheese dough is considered the equal amount of cottage cheese and butter. I prefer it more cheesy, adding more cottage cheese than butter). Unwrap the dough, and using your fingertips or the heel of your hand press it into the bottom of the baking pan (Ø 23-26 cm). Be sure to press into corners and sides.
  • Scatter the berries onto the pie crust (if you are using frozen or water-soaked berries, mix them with 1 tablespoon of potato/corn starch). Combine the eggs, yogurt, brown sugar and salt. Pour over the berries. Bake in the oven at the lowest level for 25-30 minutes or until done. Let it cool completely until firm. Serve with Greek yogurt and bilberries!

Bon Appétit!DSC02210__logo_newDSC02183_logo_new_


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