A deliciously Flaky Pie Crust made with just four ingredients. Simple and easy, made in a food processor, mixer or by hand in one bowl. Perfect for any pie or tart recipe.
I have just had a great visit with my sister and her friend, they are off on a cruise and I’m not 🙁 . But that’s ok, now I am back to sharing all my favourite recipes with all of you.
I thought the perfect recipe to start would be this easy and so good Pie Crust.
I always loved making pies and tarts and experimenting with different types of crust. So when I came across this recipe in an old Canadian Living Magazine (2011). I knew I had to try it.
It was actually made with sour cream, but since that is something that is not easily found in Italy, I decided to substitute it with Greek Yogurt and yes it worked perfectly.
How to make Greek Yogurt Pie Crust
- In a medium bowl (either a food processor bowl, stand up mixer bowl using the flat beater or mix by hand), whisk the flour, salt and sugar.
- Then add the butter and pulse, mix or combine with a fork until crumbly.
- Add the yogurt and pulse, mix or combine until almost combined.
- Move the dough to a very lightly floured flat surface and form into a smooth ball, wrap it in plastic and refrigerate for 1-24 hours.
I didn’t make a pie with the dough, instead I decided to make what my grandmother and mother and I am sure a lot of yours did too, cinnamon sugar cookies.
With any leftover dough they would cut out strips and sprinkle each strip with a good amount of cinnamon sugar and then bake them. And oh my goodness I think they were eaten faster than any pie.
I know all my Italian friends and family and especially the kids just loved them too!
How to make Cinnamon Sugar
Mix well together 1/2 cup of granulated sugar and 1 tablespoon of ground cinnamon. You can add more or less cinnamon depending on your tastes.
How to make Cinnamon Cookies with Pie Dough
After the dough has chilled, remove from the fridge and roll on a lightly floured flat surface. You can either slice into strips or go fancy and use cookie cutters.
Place the strips or cut outs on a parchment paper lined cookie sheet and then sprinkle a good helping of cinnamon sugar on top, then bake them for about 10 minutes.
Let the cookies cool and then serve.
I’m sure they will be gone in no time but if you do have leftovers be sure to store them in an airtight container and refrigerate for up to four days.
How to bake it
There are different ways to bake a pie crust, some are baked raw with the ingredients and some are blind baked and semi blind baked.
How to blind bake a pie crust
- Place your pie dough in a pie plate or pizza pan
- Trim the edges, and prick the bottom of the pie, then line the crust with parchment paper.
- Add pie weights, such as dry rice, dried beans or like I do sugar (which you can use over many times and also use for baking so they say).
- Chill the crust for 30 minutes; this will solidify the fat, which helps prevent shrinkage.
- Bake in a preheated 350°F oven for 20 minutes.
- Remove the pie from the oven, and lift out the paper and weights. Return the crust to the oven and bake for an additional 15 to 20 minutes, until the crust is completely baked.
- Let cool completely before filling.
Some people like to partially bake a pie dough before adding a fruit filling to prevent a soggy bottom, in this case bake the crust as above but for only 6-8 minutes rather than 20.
How to store Pie Crust
Be sure to store the pie crust tightly wrapped in plastic or an airtight plastic bag and stored in the fridge for up to two days.
The dough can also be frozen in a freezer safe container or bag for up to three months. The pie crust should be thawed in the fridge.
More Delicious Homemade Pie Crusts
- Easy Homemade Pie Dough
- Easy Italian Pie Crust Recipe
- Italian Savory Pie Crust Recipe
- Homemade Brown Sugar Pie Crust
So if you are looking for a different Pie Dough to make but you definitely want it flaky, then why not give this Greek Yogurt Flaky Pie Crust a try. Enjoy!
Greek Yogurt Flaky Pie Crust
- 1 cup all purpose flour
- 1 pinch salt
- 1 teaspoon granulated sugar
- 1/2 cup butter* (cold)
- 1/4 cup full fat greek yogurt
*I use salted butter, but if you use unsalted then add 1/4 teaspoon of salt instead of a pinch.
- For this recipe you can use either a food processor, a stand up mixer with the flat beater or by hand using a fork.
- In the bowl whisk together the flour and sugar, then add the butter and either pulse, mix or stir until you have coarse crumbs.
- Add the greek yogurt and again pulse, mix or combine with a fork until mixture is almost combined.
- Move the dough to a flat very lightly floured flat surface and gently knead to form a smooth ball, wrap the dough in plastic and refrigerate 1-24 hours.
HOW TO MAKE CINNAMON COOKIES
- Pre-heat oven to 350F (180C). Line 1-2 cookie sheets with parchment paper.
- In a jar mix or shake 1/4 cup granulated sugar and 1/2 tablespoon of ground cinnamon.
- Remove the dough from the fridge, roll it a little thicker than 1/8 inch thickness and either cut out or cut strips. Place cut outs on a prepared cookie sheet sprinkle with cinnamon sugar and bake for approximately 10 minutes or until golden. Let cool before serving.
E. Abrahams says
I use this all the time and make it gluten free by using gluten free plain flour. It’s great.
Hi E. Abrahams, thanks so much, so glad it worked with gluten flour. Take care and have a great week.
Debbie T. says
Love your recipes. Do you think I could use Fage 2% Greek yogurt in this recipe? That’s what I have on hand right now. Thanks!
Hi Debbie, oh yes that will work, and thanks so much, glad you enjoy the recipes. Let me know how it turned out.
Does this pastry need to be blind baked prior to adding the filling?
Hi Julia, it really depends on the recipe if the filling doesn’t need to be baked then yes the must be blind baked first, if you are filling with a fruit you can blind bake it for 5-6 minutes if you wish. I rarely blind bake if the filling has to be baked. Hope that helps.
Super delicious ❤️
Thanks so much Elizabeth. 🙂
Used this crust for peach pies and they’re beautifully flaky. Will use the extras as biscuits. The yogurt must’ve been doing similar magic to that of vinegar in certain recipes. Thank you for sharing this! 🙂
Hi Christine, thanks and yes one of my favourite pie crust recipes. Glad you liked it. Take care.