Yoghurt is the twist in this blueberry pie that will keep you coming back or more.

Ingredients: (Serves 6-8)

• 1 recipe basic crumb crust
• 1 sachet powdered gelatine
• 3 tablespoon water
• 235 ml/8 fl oz whipping cream
• 475 ml/16 fl oz whole-milk vanilla yoghurt
• 55 g/2 oz caster sugar
• 310 g/11 oz fresh blueberries

Method:

Preheat the oven to 175°C/350°F/Gas mark 4. Line a 23-cm/9-inch pie dish with the crumb crust and bake for 15 minutes. Transfer to a wire rack and leave to cool.

In a small saucepan sprinkle the gelatine over the water. Set aside for a few minutes while you fill a large bowl with ice and cold water. Then cook the gelatine for 3 to 4 minutes, stirring continuously until it has dissolved. Pour the gelatine mixture into a metal bowl filled with 50 ml/2 fl oz of the whipping cream.

In a separate bowl, stir the yoghurt and sugar together. Gently whisk the yoghurt mixture into the metal bowl with the gelatine mixture, then sit the bowl in the ice bath. Chill, stirring occasionally, for 10 to 15 minutes, until the mixture begins to thicken. Using an electric whisk, beat the remaining cream into stiff peaks. Gently fold the cream and 255 g/9 oz of the blueberries into the chilled yoghurt and gelatine mixture. Pour the mixture into the cooled pie crust and place the remaining 55 g/2 oz blueberries over the filling.
Refrigerate for 30 minutes, or until set.