(8 servings)
FOR THE CRUST:
FOR THE FILLING:
Butter a baking pan about 9 inches in diameter and cover with parchment paper so the pie is easier to unmold.
Combine all the dough ingredients with a spoon and put the dough at the bottom of the baking pan.
For the filling, put the blueberries with 3 tablespoons of sugar in a pot, place on the heat and boil for 2 minutes. Allow to cool.
Mix the yogurt with condensed milk and 1/3 cup of sugar in a bowl until all the ingredients are well mixed.
Whip the cream until firm. Then add the previous condensed milk mixture little by little, mixing in folding motions.
Once the blueberries are cold, add them to the mixture in a messy way so the pie looks marbled.
Freeze for at least 2 hours.
Decorate with fresh blueberries to taste when serving.
