Yogurt Shortcrust Pastry
Using both butter and yogurt, this recipe yields an extra-flaky homemade pie crust!
Ingredients
- 3 cups (450 g) unbleached all-purpose flour
- ½ tsp salt
- 1 cup (225 g) cold unsalted butter, cubed
- ½ cup (125 ml) plain yogurt
- ¼ cup (60 ml) ice water
Instructions
- In a food processor, combine the flour and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the yogurt and water. Pulse just until the dough starts coming together. Add more water as needed. Remove the dough from the food processor.
- Using your hands, form the dough into 2 discs for the apple-raspberry slab pie or 6 discs for the meat and confit duck pies. In either case, refrigerate the discs of pastry for 1 hour before rolling out.
Using both butter and yogurt, this recipe yields an extra-flaky homemade pie crust!