Flaky Yogurt Pie Crust Recipe

This flaky yogurt pie crust combines cold butter and unflavored yogurt for a tender, flavorful crust that works beautifully for fruit pies, cream pies, quiche, and savory pot pies. The yogurt helps create delicate layers while keeping the dough easy to handle.

8 slices

Prep Time 15

Cook Time 25

Chill time 1 30

Total Time 2 10

Ingredients

1¼ cup (150 g) all-purpose, unbleached flour
1 teaspoon granulated sugar
¼ teaspoon salt
⅛ teaspoon baking powder
½ cup (114 g) unsalted butter, cold
¼ cup (70 g) unflavored regular yogurt or Greek yogurt
1 (18 g) egg yolk

Instructions

Mix the dry ingredients: Combine the 1¼ cup all-purpose, unbleached flour, 1 teaspoon granulated sugar, ¼ teaspoon salt, and ⅛ teaspoon baking powder in a stand mixer using the paddle attachment.
Cut in the butter: Add the ½ cup unsalted butter, cold (pieces), and mix on low speed until the mixture resembles coarse crumbs.
Add the yogurt mixture: Stir together the ¼ cup unflavored regular yogurt or Greek yogurt and 1 egg yolk, then add all at once. Mix briefly just until the dough looks shaggy and barely moistened. It should hold together when squeezed but not form a smooth ball.
Press the dough together: Dump the crumbs onto plastic wrap or a lightly floured towel. Use the palm of your hand to gently press and smear the dough together until no large butter chunks remain.
Shape and chill: Form the dough into a flat disk about 1 inch thick. Wrap and refrigerate for at least 1 hour or up to 4 hours.
Roll out the dough: Let the chilled dough sit at room temperature for about 10 minutes. Roll into a circle about 1½ inches larger than your pie plate.
Fit into the pan: Transfer the dough to a 9-inch pie plate without stretching it. Trim, fold under the edges, and crimp as desired.
Chill again before baking: Refrigerate the shaped crust until well chilled before filling or baking.
Bake as directed: Add your desired filling and bake according to your pie recipe. For a blind-baked crust, see the notes below.

Notes

How To Blind-Bake (no filling) a Flaky Pie Crust with Yogurt

Dock the chilled crust with a fork, then line it with non-stick foil or parchment paper. Fill with pie weights, dried beans, or rice.

Bake at 425˚F for 15–17 minutes. For a partially baked crust, remove the weights and bake 2–3 minutes longer until lightly browned.

If you need a fully baked crust, continue baking the crust (uncovered) for 8-10 minutes longer or until golden brown.

Nutritional Information