INGREDIENTS
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3 cups blackberries, fresh or frozen ( if frozen thaw and drain well)
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1 9 inch pie crust ( I used Pilsbury)
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For Custard:
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1 cup white sugar
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1/3 cup all purpose flour
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1/8 tsp salt
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2 eggs, beaten
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2/3 cups fat free Greek yogurt
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For Topping:
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1/2 cup white sugar
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1/2 cup all purpose flour
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1/4 cold cup butter