Recipe Ingredients
- 2 cups frozen blueberries
- 2 tablespoons cornstarch
- 1 lemon, zested, plus more for garnish
- 1/2 cup plain skyr
- 2 tablespoons honey
- 1 large egg yolk
- 1 (14.1-ounce) package refrigerated, rolled pie crusts
- 1 large egg, lightly beaten
- 1 tablespoon raw sugar
- 2 tablespoons sliced almonds, toasted
- Mint leaves, for garnish
Recipe Directions
- Preheat oven to 375°F and line a rimmed baking sheet with parchment paper. Combine blueberries, sugar, cornstarch and lemon zest in a medium bowl and toss to coat. Whisk skyr, honey and egg yolk together in a small bowl until combined.
- On a lightly floured work surface, unroll both pie crusts and stack on top of each other. Roll them into a 15-inch circle. Transfer to prepared baking sheet. Spread skyr mixture over dough, leaving a 2-inch border. Mound blueberry mixture on top of skyr mixture, leaving a 2-inch border. Fold edges over, overlapping filling slightly. Brush edges lightly with beaten egg, and sprinkle with raw sugar.
- Bake until crust is golden-brown and filling is bubbling, about 35 to 45 minutes. Allow to cool completely at room temperature. Garnish with almonds, mint and additional lemon zest. Slice and serve.
