Easy Flaky Greek Yogurt Pie Crust
Nothing hits the spot like a fresh slice of pie. Most pie recipes can be pretty heavy. While pie is delicious, it isn’t usually the best dish to make if you’re on a diet or looking to cut down on calories. But, if you’ve got a hankering for pie, then you might want to try our Greek yogurt pie crust recipe. Greek Yogurt can be used to partially replace the butter you need to make a traditional piecrust. Because of the yogurt’s acidity, the end result is an extra flaky and tender crust. Also, once the crust is made, the dough doesn’t require any chilling and can be rolled out easily. If you have a few friends or family members who love to bake, make sure to pass this recipe on to them via Facebook, Pinterest, and Twitter.
If you’re interested in trying our Greek yogurt pie crust recipe, then you’ll need the following ingredients: 2¼ cups of King Arthur Unbleached All-Purpose Flour, salt, Cabot Salted Butter or Cabot Extra Creamy Premium Sea Salted Butter, and Cabot 2% Greek Yogurt or Cabot Plain Greek Yogurt. The directions below provide everything you need to know when making the crust, but please remember that when you’re mixing the butter into the flour mixture, you’re going to have to press or squish the butter slices into smaller flakes. You should continue to press the butter until you don’t feel any cold, hard slices.
Making dessert at home can be a fun family activity. If you’re looking for another dessert recipe to try out—especially one that you could make with your children—then consider trying out our recipe for peach-mango frozen yogurt. Cabot is a cooperative of over 800 farm families. We produce a wide range of award winning dairy products, ranging from sour creams to cheddar cheeses. We hope you enjoy our recipe for Greek yogurt piecrust. We’d love to hear your thoughts about it. After making the recipe, please rate and review it.
2 ¼ cups King Arthur Unbleached All-Purpose Flour, fluffed in bag with fork or whisk before measuring
- ¼ teaspoon salt
12 tablespoons (1½ sticks) Cabot Salted Butter, or Cabot Extra Creamy Premium Sea Salted Butter, cold from refrigerator
½ cup Cabot Lowfat Plain Greek Yogurt or Cabot Plain Greek Yogurt
- STIR the flour and salt together in a large bowl. Cut butter into small pieces and add to flour mixture. With your fingertips, press/squish pieces of butter into smaller flat flakes. Continue until you no longer feel any cold hard pieces of butter and all the butter has been flattened into approximate ½-inch or so flakes.
- STIR in yogurt with fork as thoroughly as possible (mixture will still be totally crumbly). Gently knead in bowl just until mixture comes together to form dough, with no more crumbly bits.
- DIVIDE dough in half. Roll out each half between two sheets of waxed paper or plastic wrap, occasionally lifting off paper or wrap from both sides to release dough from creases and allow it to spread further. Alternatively, roll out on lightly floured work surface. Place in pie plate or plates as needed.
- Serving Size
- 1/8 of double crust
- per serving
- 17 grams
- Saturated Fat
- 10.5 grams
- 45 milligrams
- 208 milligrams
- 28 grams
- 1 grams
- 5 grams
- 30 milligrams