Makes 1 (9-inch) pie.
Note: If you don't have time to make this crust, go ahead and cheat a little with a ready-made frozen crust or use a quick cookie-crumb crust. This combo is also delicious on sponge cake, pound cake, or shortcakes. From Beth Dooley.
Flaky Butter Crust:
• 1 c. all-purpose flour, plus extra for dusting the surface
• 1/2 tsp. salt
• 1/2 tsp. sugar
• 1/2 c. (1 stick) cold unsalted butter, cut into 8 pieces
• About 3 tbsp. ice water, more as needed
Filling:
• 1/2 c. heavy cream
• 1/2 c. plain Greek yogurt
• 1 tsp. vanilla
• 2 tbsp. honey, or more to taste
• 2 c. raspberries
• 1/2 c. blueberries
Directions
To make the crust: Put the flour, salt and sugar into a food processor fitted with a steel blade and pulse to combine. Add the butter and pulse until the mixture looks like cornmeal, about 10 to 15 seconds.
Place this into a bowl and sprinkle 3 tablespoons ice water over the mixture. With a large spoon, stir the mixture into a ball, adding a little more ice water if it seems too dry. Wrap this in plastic or parchment, flatten into a disc, and refrigerate for at least 15 to 30 minutes.
Preheat the oven to 425 degrees. Unwrap the dough and roll it out on a lightly floured surface with a lightly floured rolling pin. Drape the dough over the rolling pin, then move into a pie plate and unfold.
Using your fingers, gently press the dough firmly into the bottom and sides, then trim the excess to about 1/2 inch all around. Press the edges of the crust with a fork or your fingers. Prick the dough all over with a fork. Bake the pie crust until it is slightly firm and becoming golden, about 15 to 20 minutes (it may puff up a bit and blister some, but that won't be noticed once it's filled). Remove and cool on a wire rack before filling
To make the filling: In a medium bowl, whip the cream until it forms stiff peaks. Whip in the yogurt, vanilla and then honey to taste. Place the filling into the prepared pie shell and scatter the berries over all. Chill before serving.
Nutrition information per each of 8 servings:
Calories255Fat17 gSodium160 mg
Carbohydrates23 gSaturated fat10 gTotal sugars8 g
Protein4 gCholesterol50 mgDietary fiber3 g
Exchanges per serving: 1 starch, ½ carb, 3 fat.
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