Yogurt Pie with Berries

A perfect summer dessert needs to be refreshing and light, just like this yogurt pie ☺

My fruit of choice is always tangy berries to balance the sweetness of the cream. This time I used blackberries and blueberries. But strawberries, raspberries, or even cranberries would be an excellent choice.

It’s an easy-to-make and easy-to-eat cake that will accompany any summer day or BBQ.

Ingredients for the dough

  • 4 egg yolks
  • 170 g (3/4 cup) cold butter
  • 300 g (2 1/4 cup) all-purpose flour
  • 100 g (1/2 cup) granulated sugar
  • 10 g (2 1/2 tsp) baking powder

Ingredients for the cream

  • 4 egg whites
  • 200 g (1 cup) granulated sugar
  • 600 ml ( 2 1/2 cups) Greek yogurt
  • 400 ml (1 1/2 cup) sour cream
  • 40 g (5 tbsp) all-purpose flour
  • 10 g vanilla sugar (1 sachet) or 1/2 tbsp vanilla extract
  • 200 g (1 1/4 cup) of preferred fruit

+ some powder sugar for dusting


  1. Preheat the oven to 180 °C (355 °F).
  2. Combine all the dough ingredients with your hands or in a food processor.
  3. Divide into two equal parts and wrap in cling foil.
  4. The first part of the dough flatten a bit and put in the fridge.
  5. With the second part form a ball and leave in the freezer.
  6. While the dough is resting, prepare the cream.
  7. In the standing mixer or with a hand mixer mix egg whites with both sugars until stiff.
  8. Add the yogurt, sour cream, and flour gently with the spatula.
  9. Mix in about 350 g of berries of your choice.
  10. Roll the dough (kept in the fridge) evenly on a 9×13” baking sheet.
  11. Pour over the cream.
  12. Grate the second part of the dough onto the cream.
  13. Bake for 40 minutes until golden brown.
  14. When cooled, dust with powdered sugar.

What would be your fruit of choice for this pie?

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