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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 mix till crumbly.
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3
Using hands, press mix into small handfuls till smooth and dough holds together.
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4
Press proportionately 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 min or possibly till light sandy colour.
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7
Let cold on rack.
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8
Filling: Meanwhile, in saucepan, stir together sugar, cornstarch and salt.
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9
Whisk in 1/3 c. cool water, 2 c. 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 min or possibly till mix 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 cold slightly.
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14
Gently stir remaining berries into saucepan.
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15
Spoon mix into prepared crust; smooth top.
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16
Chill for about 30 min or possibly till set.
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17
[Pie can be made ahead and refrigerated for up to 8 hrs.]
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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 hrs or possibly till yogurt measures 3/4 c..
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20
Whip cream; stir one-quarter into yogurt.
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21
Mix in remaining cream.
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22
spoon over berries.
