Flaky Butter & Greek Yogurt Pie Crust

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.

In a small bowl, 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.

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 ½ 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 oven to 425ºF. 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.

Recipe adapted from Salad in a Jar.