Ingredients
1-1/4 cups all-purpose flour, divided5 tablespoons cold water1-1/4 teaspoons lemon juice1-1/4 teaspoons sugar1/4 teaspoons salt3 tablespoons plus 2 teaspoons shorteningFILLING:4-1/2 cups fresh or frozen blueberries1 cup vanilla yogurt1/2 cup packed brown sugar3 tablespoons all-purpose flour1-1/2 teaspoons vanilla extract1/4 teaspoon grated lemon zest1/2 cup graham cracker crumbs (about 12 squares)2 tablespoons sugar2 tablespoons butter, melted
Preparation
In a bowl, whisk together 1/4 cup flour, water and lemon juice; set aside. In a large bowl, combine sugar, salt and remaining flour; cut in shortening until crumbly. Gradually add flour mixture, tossing with a fork until moistened.
On a piece of plastic wrap, press dough into a 4-in. circle. Cover with a second sheet of plastic wrap; roll into 12-in. circle. Freeze for 10 minutes. Let stand for 1 minute; remove plastic wrap.
Transfer pastry to pie plate; trim to 1/2-in. beyond edge of plate. Flute edges. Prick bottom and sides of pastry with a fork. Line shell with a double thickness of heavy-duty foil. Bake at 375° for 8 minutes. Remove foil; bake 5 minutes longer.
Place blueberries in crust. In a bowl, combine the yogurt, brown sugar, flour, vanilla and lemon zest; spread over blueberries. Combine graham cracker crumbs, sugar and butter; sprinkle over yogurt mixture. Bake at 375° for 35-40 minutes or until crumbs are lightly browned and filling is bubbly.
