Need a little mix up in your everyday baking? Try working with Kefir. We’ve spent some time making pie with Lifeway Kefir and it’s easy to work with, adds a nice health benefit AND produces fantastic flavor.

Not familiar with Kefir? No problem. It’s a creamy, probiotic dairy beverage similar to, but very distinct from yogurt. Lifeway Kefir is cultured for 14-16 hours, which gives it a high probiotic count (12 live and active strands) and amazing taste.  It’s a nice substitute for buttermilk or heavy cream in baked custard pies.

Here is an amazing pie made with Kefir, but also check out Lifeway Kefir for more great pie recipes and ideas.

Lemon Kefir Blueberry Pie
Makes one 9-inch deep dish pie.


Pie Dough

  • 1 ½ cups all purpose flour
  • 4oz (1 stick) unsalted butter, chilled and cut into small cubes
  • 4 tablespoons ice cold water

Lemon Filling

  • 4oz (1 stick) unsalted butter
  • 3/4 cup sugar
  • 1 teaspoon lemon zest
  • 1/3 cup all purpose flour
  • 1/2 cup fresh squeezed lemon juice
  • 1 cup Lifeway Organic Whole Milk Kefir
  • 1 teaspoon vanilla extract
  • 3 eggs

Blueberry Compote Topping

  • 4 cups fresh blueberries, divided
  • 2 tablespoons water
  • 1/4 cup sugar
  • 1 tablespoon honey


Preheat the oven to 350° F

Pie Crust
Combine flour and butter in a food processor. Pulse 7 to 8 times, until mixture resembles coarse meal. Add the cold water, one tablespoon at a time, pulsing after each addition. If dough seems too dry, add additional cold water by the tablespoon. Remove pie dough from food processor and mold into a circular disk. Cover and let refrigerate for at least 25 minutes.

Roll out dough on a floured surface and transfer to 9-inch pie pan. Trim any crust overhang, fold under and crimp the edges. Prick the bottom and sides with a fork. Place a large piece of aluminum foil on top of dough and fill with dry beans or use pie weights. Par-bake in the preheated oven for 15 minutes. Remove the aluminum foil and beans or pie weights. Add the lemon filling (prepared in next step).

Lemon Filling
While the crust is par-baking, prepare the filling.

In a large saucepan over medium-low heat, whisk the butter, sugar and lemon zest until the butter is fully melted. Add the flour and continuing whisking until incorporated. Remove from heat and whisk in the lemon juice, Kefir, vanilla extract and eggs. Continue whisking the mixture until all ingredients are incorporated.

Pour the lemon filling into the bottom of the par-baked pie shell and return to the oven. Bake for 40-45 minutes or until filling has set. Remove from oven and refrigerate for 30 minutes. Add the blueberry compote, (prepared in next step) and return to refrigerator for 3 more hours before serving.

Blueberry Compote
While the pie is baking, prepare the compote.

Combine 3 cups blueberries, water, sugar and honey in a medium sauce pan. Stir coat the blueberries, then cook over medium-high heat for 10 -12 minutes, stirring occasionally. Remove from heat, and stir in the remaining 1 cup of blueberries. Set aside until ready to top on the lemon pie.