Instructions: Preheat oven to 350 degrees. Lightly butter 2-quart baking dish or 4 smaller dishes.

Wash berries; drain in colander. Place in 2-quart mixing bowl and add 1/4 cup of the sugar and the all-purpose flour. Add lemon juice and zest. Gently mix and place in prepared baking dish.

In 3-quart mixing bowl, stir together pastry and wheat flours, all but 1 teaspoon of the remaining sugar, the salt and baking powder. Cut unsalted butter into small pieces and work into flour mixture, using finger tips or pastry blender, until dough resembles coarse crumbs. Stir in yogurt, using a few swift strokes, to make a light, tender dough.

Dust work surface with flour, place dough on work surface, and carefully pat dough into shape to fit top of baking dish. Gently fold dough into quarters and lift onto fruit mixture in baking dish. Brush top of dough with milk, sprinkle with the remaining teaspoon of sugar, and place into preheated oven.

Bake until filling is bubbly and crust is golden brown, 55 to 60 minutes.

Makes 4 servings.

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