Pie crust made with nonfat Greek yogurt? Weird, yes, but amazingly tender and uber-flaky, too. It’s a cinch to mix – right in your stand mixer! The crust has a wonderful flavor and texture that belie the simplicity of this recipe. No doubt about it, this has become my new favorite pie crust, thanks to salad-in-a-jar.com.
Flaky All-Butter Pie Crust with Nonfat Greek Yogurt
Adapted from salad-in-a-jar.com
Rating: 10 out of 10
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1-1/4 cups all-purpose unbleached flour
2 tsp. sugar
1/2 tsp. salt (I used Morton coarse kosher salt)
1/2 cup (4 oz., or 1 stick) cold, unsalted butter
1 egg yolk
1/4 cup unflavored or vanilla nonfat Greek yogurt (thinned with a little milk if too thick)
(You can use regular full-fat, low-fat or nonfat yogurt instead of Greek yogurt, if desired.)
Using a stand mixer with a paddle attachment, combine flour, sugar and salt on low speed for about 5 seconds.
Cut cold butter into 8 tablespoon-sized pieces and add to flour.
Mix on low speed for about 45 seconds to partially combine butter with flour mixture. The mixture will be shaggy with some large pieces of butter.
Whisk egg yolk and yogurt together in small bowl and add all at once to flour mixture.
Mix on low speed for about 12-15 seconds. All particles should be barely moistened but not yet coming into a ball. In other words, you’ll have a shaggy mess that will hold together if you squeeze it between your fingers. It will not look like it’s thoroughly mixed.
Dump the dough onto a big piece of plastic wrap. Using the palm of your hand, slide it face down from the middle toward the side of the pile to smoosh the crumbs together and flatten out the big pieces of butter that are still in the dough.
Work your way around the pile until dough is smashed into one big flat clump. It's still not smooth.
Fold plastic wrap up around dough, pressing gently to form a smooth round patty approximately an inch thick. You should still be able to see pieces of butter in the dough.
You can roll the dough out and bake it right away, but I like to refrigerate pie dough for a few hours, or overnight, to develop the best flavor and texture. To roll out chilled dough, let it rest on the counter, still wrapped, for about 1/2 hour.
Here's the dough, rolled out. Can you see the pieces of butter? After your dough is rolled out and fitted into its pie plate, it’s a good idea to chill it again for 1/2 hour. Dough that’s very cold bakes up flakier.
More tips: Handle the dough as little as possible and keep it cold. If it warms too much, put it back in the fridge to get it cold again. When you fit the dough into a pie plate, don’t stretch it, just lay it in gently.