Pies scare me. I’ve successfully made a few pie crusts in the past, and I really didn’t have any major issues, but they still terrify me. I really enjoyed the pie crust I used for my French silk and fresh strawberry pie, but I came across this recipe in, you guessed it, Food and Wine, and decided I must try it! I mean, “Perfectly Flaky Yogurt-Butter Pie Dough”? Tell me how many words you don’t like in that title? None? Okay, me too.
I used this crust for my bourbon apple pie, and it really lives up to its name. Perfect. Flaky. Buttery. While I could taste the tang of the yogurt (which was delicious), it wasn’t one of the three words flashing in my head. Perfect. Flaky. Buttery.
Three problems with this recipe:
1. It doesn’t tell you how long or at what temperature to bake it. I guessed. I guessed right!
2. While the article said that the dough should just barely hold together, it wasn’t even workable after refrigerating it overnight. I had to add more yogurt to be able to roll it out into a crust.
3. This isn’t a terrible problem, but it was DELICIOUS!
The result truly was perfectly flaky and buttery. Not only was I proud of myself for nailing a crust – that seemed disastrous at first, but I also checked one more thing off my 30 Before 30 list, and made a lattice top. BAM! I haven’t perfected it yet, so I’m not quite ready to tell you how to do it (I’m still not sure how I did it!). Soon enough. Anyway, back to the crust. Perfect. Flaky. Buttery. The key is to keep all the ingredients cold while you are preparing the dough. PERFECT. FLAKY. BUTTERY.
Perfectly Flaky Yogurt-Butter Pie Dough
Source: Adapted from Food and Wine
Servings: 1 pie crust (double for lattice top)
1 1/4 cup all-purpose flour
1 stick unsalted butter, cold, 5 tbsp cut into 1/4-inch dice, the rest left whole
1/3 cup plain whole yogurt (not Greek-style)
1/2 tsp salt
1. Measure flour into a glass or ceramic bowl and freeze for 15 minutes. Freeze the 3 tbsp-size chunk of butter for 15 minutes. Place 5 tbsp of diced butter on a plate and refrigerate for 15 minutes. In a glass bowl, combine yogurt with salt and 1 tbsp cold water and refrigerate for 15 minutes.
2. In the bowl of a food processor, add flour and 5 tbsp of diced butter. Pulse until mixture resembles fine oat flakes. Using a sharp knife or cheese plane, very thinly slice remaining 3 tbsp of butter and freeze slices for 5 minutes.
3. Add butter slices to bowl. Toss gently to separate slices. Slices should remain cold and intact. Drizzle the cold yogurt into the bowl, using a rubber spatula to toss as you drizzle. Continue tossing and scraping down the sides of bowl until crumbly and evenly moistened. Press dough into 6-inch disk and wrap tightly in plastic wrap. Refrigerate dough for at least 2 hours or overnight, freeze for up to 1 month.
4. Using a lightly floured surface, roll out dough into a 13-inch round. Carefully transfer dough into pie plate. Cut overhang and roll edges under. Flute crust as desired. Fill pie with desired filling. Bake at 375 for 45-60 minutes.