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1
In bowl, stir together flour, sugar and salt.
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2
Cube butter; using pastry blender, cut into flour mixture until crumbly.
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3
Using hands, press mixture into small handfuls until smooth and dough holds together.
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4
Press evenly into bottom and up side of 10 inch flan pan with removable bottom.
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5
Using fork, prick crust at 1 inch intervals.
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6
Bake in 350F (180C) oven for about 20 minutes or until light sandy colour.
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7
Let cool on rack.
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8
Filling: In saucepan, stir together sugar, cornstarch and salt.
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9
Whisk in 13 cup cold water, 2 cups of the blueberries and lemon rind.
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10
Bring to simmer over medium heat; reduce heat and simmer gently, stirring often, for about 10 minutes or until mixture is glossy and thick.
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11
Remove from heat.
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12
Stir in lemon juice and butter.
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13
Let cool slightly.
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14
Gently stir remaining berries into saucepan.
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15
Spoon mixture into prepared crust; smooth top.
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16
Refrigerate for about 30 minutes or until set.
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17
Pie can be made ahead and refrigerated for up to 8 hours.
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18
Topping: spoon yogurt into paper towel-lined sieve set over bowl.
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19
Let drain in refrigerator for 4 hours or until yogurt measures 3/4 cup.
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20
Whip cream; stir one-quarter into yogurt.
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21
Fold in remaining cream.
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22
Spoon over berries.
