Tuesday, November 19, 2013

Flaky Butter & Greek Yogurt Pie Crust

After I posted my Nutella Pear Tart recipe here on The Pink Teaspoon, I wanted to make my own pie crust as a healthier alternative to the store-bought crust (which has sooo many ingredients that I simply can't pronounce). However, I just couldn't find the perfect crust after hours of trying. So, in an attempt to be uber creative, I decided to make my own with greek yogurt. 

This super easy pie recipe takes around 15 minutes to prep and 20 minutes to make. 

- 1-1/4 cup All-purpose Flour
- 1 teaspoon sugar
- 1/2 teaspoons salt
- 1/2 cups cold butter, cut into small pieces
- 1 whole egg yolk
- 4 tablespoons Greek yogurt

Inside the bowl of a stand mixer with a paddle attachment, add the flour, sugar and salt. Turn the mixer on low for a few seconds, to combine. Incorporate the butter. Turn the mixer on low speed, until the mixture resembles coarse crumbs, about 45 seconds.

In a small bowl, mix together the egg yolk and the Greek yogurt until combined and smooth. Add the mixture to the mixing 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 forms into a ball, kind of like dough!

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. Use the pie dough as desired for your favorite pie recipes. 

To bake without filling:
Preheat the oven to 425┬║F. Either prick the dough with a fork, or line the inside of the dough with foil and weigh it down with beans or pie weights. Bake 18-20 minutes or until golden brown (remove the foil and weights, if using, at the 10-minute mark, then return to the oven for another 8-10 minutes).
Note: If your Greek yogurt is exceptionally thick, use 5 tablespoons. If not, use 4 tablespoons.
Have fun baking!
xx, J

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