I made the blueberry-peach cobbler http://www.kingarthurflour.com/recipes/blueberry-peach-cobbler-recipe and the only container of plain yogurt that I could find was 24 ounces. So now I have 18 ounces of plain yogurt left-- is it possible to use plain yogurt rather than sour cream in the crust for the hand pies? And I think that the peach/blueberry combination is nice, so I might switch in some peach for some of the blueberries... Oh, and I want to repeat the advice about baking by weight rather than volume. It's not only that you avoid all of the problems with having ingredients pack down too much or not enough and so you have fails with the wrong ingredient quantities. It's way EASIER to measure with a scale, and you end up without all those extra dirty measuring cups and spoons. For once, the better results are with LESS work! Just plop the bowl on the scale, zero it, and pour in whatever you are measuring until the scale counts up to the desired weight. Just slow down your pour as you get towards the end. (I think of all the spoons I bent and time I wasted packing brown sugar...) A completely-adequate scale will cost ~$10 at Amazon, and it's a life-changing device for a cook.

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