This is a variation of my ‘Blueberry & Sour Cream Pie’. Today I used Greek Yoghurt instead of Sour Cream, and added Pineapple. My ‘Easiest Sweet Shortcrust Pastry’ is very simple to make if you have a pie dish, but you may wish to use a store-bought frozen flan case, and that makes this dessert even easier to make.
Pie Dish
I used 22.5cm Pie Dish
Ingredients
My ‘Easiest Sweet Shortcrust Pastry’
100g Butter *softened
2 tablespoons Caster Sugar
1 Egg Yolk
1 cup (250ml) Plain Flour
Filling
1 can (440g) Pineapple Slices *cut into 5-8mm wide pieces and drained well
*Note: I had 6 slices from a can, about 250g after drained
200ml Unsweetened Greek Yoghurt *OR drained Plain Yoghurt
1/4 cup Caster Sugar *add extra 1-2 tablespoons if you like it sweeter
1 pinch Salt
1 large Egg
1 tablespoon Plain Flour
Method
- Yoghurt should be thick. If Yoghurt is soft, you need to drain and remove excess water. Line a colander with paper towel, place Yogurt in it, and drain for 1-2 hours.
- To make Shortcrust Pastry, mix softened Butter and Sugar until smooth. Add Egg Yolk and mix until creamy. Add Plain Flour and mix as you cut the butter mixture into flour. After mixing, it might look too DRY, but do not add Water. Use your hands to bring the mixture together.
- Spread the dough in a pie dish, press using your fingers and make it even thickness. *Alternatively you can roll out the dough to 3-4mm thick, and place in the pie dish.
- Preheat oven to 170℃.
- Cut Pineapple Slices into small pieces, 5-8mm wide, and drain to remove excess juice.
- Combine the Yoghurt, Caster Sugar, Salt, Egg and Flour in a bowl until smooth, then warm in the microwave. Do not cook the mixture, you just need to warm it at low power for a few minutes. Add the drained Pineapple pieces, mix to combine, and pour into the prepared pie dish evenly.
- Bake for 40 minutes or until cooked through and golden. Enjoy warm or cold, but I think this pie tastes better when cold.
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