Yogurt Pie Crust
Elevate your pie game with this tender, flaky Yogurt Pie Crust—a versatile recipe that’s perfect for both sweet and savory creations. Made with wholesome all-purpose flour, buttery richness, and the surprising addition of plain yogurt, this crust achieves a perfect balance of texture and flavor. The yogurt not only contributes subtle tanginess but also helps keep the dough beautifully pliable and easy to work with. A touch of optional sugar can be added for sweet pies, while the cold butter ensures those signature flaky layers. With just 20 minutes of prep time, this crust is as simple to make as it is delicious. Whether you’re crafting a decadent fruit-filled pie or a quiche brimming with savory goodness, this go-to crust is a delightful foundation for any pie recipe!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Unsalted butter (cold)
- 0.5 cups Plain yogurt
- 2 tablespoons Granulated sugar (optional for sweet pies)
- 0.5 teaspoons Salt
- 3 tablespoons Cold water
Instructions
In a large mixing bowl, whisk together the all-purpose flour, sugar (if using), and salt.
Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Add the plain yogurt to the mixture and gently stir until incorporated. The dough will begin to come together but may still be crumbly at this stage.
Add cold water, one tablespoon at a time, and stir gently after each addition until the dough forms a cohesive mass. Be careful not to overmix; stop as soon as it begins to hold together.
Turn the dough out onto a lightly floured surface and knead it lightly a few times to bring it together. Shape it into a flat disk, wrap it in plastic wrap, and refrigerate for at least 1 hour before using.
When ready to use, roll out the chilled dough on a lightly floured surface to fit your pie dish. Proceed with your desired pie recipe!
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1288 mg | 56% | |
| Total Carbohydrate | 217.1 g | 79% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 34.4 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 284 mg | 22% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 569 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
