A flaky all-butter pie crust using Greek yogurt.
1-1/4 c. all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 c. cold butter, cut into small pieces
1 egg yolk
4-5 tablespoons non-fat Greek yogurt
1. To the bowl of a stand-mixer fitted with the paddle attachment, add the flour, sugar and salt. Turn the mixer on low for a few seconds, to combine. Add the butter. Turn the mixer on low speed, until the mixture resembles coarse crumbs, about 45 seconds.
2. In a small bow., mix together the egg yolk and the Greek yogurt until combined and smooth. Add the mixture to the mixer bowl. Mix on low speed again, for about 15 seconds (being careful not to over mix at this stage), or until the mixture is moist and shaggy and forms into a ball when squeezed with hands.
3. Shape the mixture into a ball gingerly with your hands and turn it out onto a floured work surface. Shape the dough into a round disc, then roll the dough out into a circle with a rolling pin until it is 1-1/2 inches larger than your pie plate. Carefully place the dough into the pie plate, trim the edges, and crimp the edges as desired all the way around. Freeze the dough for at least 30 minutes before baking.
4. Use the pie dough as desired for your favorite pie recipes.
To Bake without filling:
If your Greek yogurt is exceptionally thick, use 5 tablespoons. If not, use 4 tablespoons.