Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.