BLUEBERRY YOGURT PIE

BLUEBERRY YOGURT PIE for the shortbread crust: 1 cup all-purpose flour 1/2 cup powdered sugar 1/8 teaspoon salt zest of one small lemon 1/2 cup butter, very cold and cut into tablespoons for the blueberry yogurt filling: 15 ounces, blueberry Greek yogurt 1 tub (8 oz.) frozen non-dairy whipped topping, thawed (I used Cool Whip Lite) 2 cups frozen blueberries, thawed for the topping: 1/2 cup fresh or frozen blueberries 1/4 cup blueberry jam (I used Smucker's Fruit & Honey™ Blueberry Lemon Fruit Spread) for shortbread crust Using a large bowl, whisk together flour, powdered sugar, salt and zest. Using a pastry cutter (or food processor), cut in butter until fine crumbs form and dough is just moist enough to hold together. Pat dough into 9-inch pie pan. Place plastic wrap over dough, and use the bottom of a glass to press dough evenly and upside of pan. Remove plastic wrap and set aside. Using a fork, prick dough at 1-inch intervals to prevent crust from puffing up when baking. Cover pie pan and dough with plastic wrap and place in freezer for 10-15 minutes while oven heats to 350 degrees F. Remove plastic wrap and place pan on center rack in oven for 20-25 minutes until crust is golden. Cool completely on wire rack for blueberry yogurt filling In a large bowl, fold blueberry yogurt into whipped topping until well combined. Fold blueberries into yogurt mixture. Spread blueberry yogurt filling into cooled pie crust and freeze at least 4 hours, or overnight. to serve pie: Remove pie from freezer 30-60 minutes before serving, let stand at room temperature to soften Combine blueberries and jam in small bowl, and spoon over pie when serving. store covered in freezer (or refrigerator for a softer pie)