CRUST: put 5.3 oz butter, 5.3 oz sugar, 1 tablespoon vanilla extract, 10.5 oz all-purpose flour, 1 teaspoon baking powder, 2 eggs in a bowl. Mix without kneading, then make a ball, wrap in plastic, and put in the fridge for 30 minutes. Put the dough in an oiled pie mold and dock. Bake for 12 or 15 minutes. The dough must be very cold.
FILLING: put 2 unflavored natural yogurts, 1 can condensed milk, 1 can evaporated milk and 4 egg yolks in a blender.
Scatter blueberries over the pre-cooked crust and cover with the previous mixture. Put in the oven, preheated to 360°F, for 35-40 minutes or until firm.
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