Blueberry Yogurt Pie

Cream butter and sugar, add egg and blend well. Add combined dry ingredients to form a soft dough. With flour dusted fingers, pat the dough into the bottom and sides of a buttered and floured 9 inch pie pan. Refrigerate while preparing filling. 2 eggs 2 - 3 Tbsp sugar 1 cup plain yogurt 3 Tbsp fresh lemon juice 1 tsp. vanilla 2 cup blueberries, fresh or frozen Put blueberries in chilled pie shell. Mix filling ingredients and gently pour over blueberries, distributing evenly. Bake at 350 degree F. for 50 - 60 minutes, until crust is brown and custard has set.