Yogurt Shortcrust Pastry

Name: Yogurt Shortcrust Pastry
Prep time: 15 min
Total time: 15 min
Yield: 2 large or 6 small pastry discs
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

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Preparation 15 min
Chilling 1 h
Servings 1
Makes 2 large or 6 small pastry discs
Freezes Yes

Using both butter and yogurt, this recipe yields an extra-flaky homemade pie crust!

Vegetarian
Nut-free
Egg-free

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

Preparation

- 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.

Yogurt Shortcrust Pastry

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