Flaky Yogurt Pie Crust Recipe: Worthy of Your Favorite Pie Filling

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Sneak Peek: This flaky Yogurt Pie Crust recipe with butter will blow you away with its layers of flakiness. Do your next pie a favor and show it off with this crust. Use unflavored regular yogurt or Greek yogurt (aka yoghurt).

flaky yogurt pie crust shell--bakedPin

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Do you love to eat pie crust? Are you picky about your pie crust? Do you enjoy making pie crusts? If you said yes to any of these questions, proceed.

As a young County Extension agent, I made a guest appearance on a TV cooking show at 5:30 one Saturday morning. My topic was “How to make a perfect pie crust.” Ever since my 30-minute brush with fame, I’ve been obsessed with pie crusts.

This flaky and buttery pie crust with yogurt is my favorite crust recipe. I think you will love it, too.

Three Reasons Why You Will Enjoy Sharing This Special Pie Crust

  • The secret ingredient produces a tender and super flaky pie crust.
  • You often have unflavored yogurt in your fridge. Make yogurt yourself, if desired.
  • You have a pie filling that calls for a delicious crust.

Speaking of favorites, be sure to take a look at my favorite pecan pie, my grandma’s Magic Pumpkin Pie, and this Deep Dish Chocolate Pecan Pie.

Happy Cooks Speak Up

“Absolutely amazing! I used it for chicken pot pie and everyone loved it!”KAREN



Recipe Inspiration

unbaked yogurt pie crustPin
Can you see the tiny pockets of butter throughout the crust? These carry the promise of extreme flakiness!

A few years ago, I ran across a crust recipe in a magazine (remember those?) calling for sour cream in addition to butter.

Reading that article gave me an idea.

What if I replaced the sour cream and water with yogurt?

I tried it, and It worked.

Why Does Yogurt Make a Pie Crust Flakier?

My research revealed why sour cream is a little-known secret to flaky pie crust. The same principle seems to apply to yogurt.

The acid in the sour cream slows down the development of gluten (the structure-forming protein in flour), which makes for a more tender and flaky crust.

The America’s Test Kitchen Family Baking Book

The acidity of the yogurt acts the same way vinegar or lemon juice does in some recipes. The yogurt also replaces water as a binder. A touch of sugar and an egg yolk increases the richness and encourages browning. 

I don’t understand it, but the yogurt seems to work magic. Your reward is a crust that’s full of layers and flavor.

cinnamon sugar pie crustPin
Flaky pie crust with cinnamon and sugar sprinkles on top and baked

Ingredients and Substitutions

  • FLOUR: Use all-purpose flour, bleached or unbleached. A high-protein flour may cause the crust to be tough.
  • SUGAR: You may leave this out if you prefer, but it adds flavor and helps the crust brown.
  • SALT: Salt is optional, but it enhances the flavor.
  • BAKING POWDER: I like to tweak my recipes. After experimenting with baking powder as recommended by the Kitchn, I added it to the recipe. You can’t taste it. True to what the Kitchn says, it does add the slightest lift to the crust and keeps it from shrinking.
  • BUTTER: Be sure the butter is cold. Frozen is good. If your butter is salted, there is no need to add the extra salt specified in the recipe. In a pinch, substitute shortening for the butter.
  • YOGURT: Although I use my homemade unflavored yogurt, this recipe also works with store-bought yogurt, vanilla-flavored yogurt, and Greek yogurt.  If you use Greek yogurt that is VERY thick, thin it with a bit of milk before measuring.
  • EGG YOLK: If you prefer not to use an egg yolk, leave it out and increase the amount of yogurt to 1/3 cup.

How To Assemble a Buttery Pie Crust with Yogurt

ingredients added to the bowl.Pin
Combine flour, sugar, and salt at low speed for five seconds in a large bowl using a stand mixer with a paddle attachment.
adding butter to the flour.Pin
Cut 8 tablespoons of cold butter into 16 pieces and add to the flour.
crumbles should look like coarse crumbsPin
Mix on low speed for about 45 seconds. (I count it off). Some pieces should be the size of peas, while others look like fine oat flakes or coarse crumbs.
combining egg yolk and yogurtPin
Combine cold yogurt and egg yolk. Add to the flour mixture all at once.
pie crust after all ingredients have been added.Pin
Mix on low speed for 12-15 seconds. All particles should be barely moistened but not yet coming into a ball. You’re going for a shaggy mess that will hold together if you squeeze it between your fingers.
pie crust dough (crumbles) poured out on the counter.Pin
Dump the dough onto your work surface–a big piece of plastic wrap or a floured tea towel.

How To “Smoosh” the Crumbles (Aka as Fraisage)

Don’t miss the video showing how to do this.

smooshing pie crumblesPin
Take the palm of your hand and slide it face-down from the middle toward the side of the pile to smoosh the crumbs together and flatten out the big pieces of butter. Work your way around the mound, smashing the dough crumbles into one big clump.

There should be no significant, visible pieces of butter. If the butter pieces are too large, they may melt as the crust bakes and drip onto the oven floor. Not good.

ready to roll out doughPin
Shape the dough into a 6-inch disk. Wrap and chill the dough for at least an hour to allow the gluten to relax.

How To Roll Out a Buttery Pie Dough

how to roll out pie dough--story boardPin
Use a well-floured pastry cloth and rolling pin sock for easy roll-out.

Note: I’ve learned to put the crust back into the fridge for about fifteen minutes after I place the crust into a pie plate and before I crimp the edges. This allows the crust to relax and makes it easier to make a decorative edge. It also helps to keep the crust from shrinking as it bakes.

picture tutorial showing how to get pie dough into a pie shell and look goodPin
Remove the crust from the fridge and fold the rough edges under. Crimp as desired. Chill again before baking.

How To Blind-Bake a Yogurt Pie Crust

Addendum 11/12/21: After getting my hands on the fabulous “The Book on Pie” by Erin McDowell, I have changed the instructions for par-baking this crust. She recommends NOT freezing a rolled-out pie crust. It’s better to chill it in the refrigerator. You can freeze the dough (up to three months) before rolling it out. But don’t freeze a rolled-out crust or bake it straight from the freezer.

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The other thing Erin suggests is to heat the oven to 425˚F. The bake is faster and helps to prevent the crust from shrinking. Of course, you still need to dock the crust and put some weights inside the pie shell, as shown below.

I tried her suggestions, and sure enough, my pie crust improved. The directions are revised accordingly.

Chill a prepared pie crust while you preheat the oven to 425˚ F.

lining the pie crust with foil.Pin

After docking the pie crust with a fork:

  • Cover the pie crust with non-stick aluminum foil or parchment paper.
  • Use two pieces of foil, if necessary, to cover the entire crust.
  • Press it snugly into the shape of the pie shell.

Kitchen Secret for Cheap and Handy Pie Weights

My favorite is a heavy chain, which you can purchase by the foot at your local hardware store. There’s no reason to chase beans or pie weights around the kitchen.

using a chain as a pie weight.Pin
Fill the pie shell with weights of your choice.
parbaked pie crust.Pin
For a partially baked crust (as seen above), bake for 15-17 minutes at 425˚ F. The crust should be barely turning brown. Next, remove the weights and foil and allow it to bake for 2-3 minutes longer. For a fully baked crust, return the crust to the oven uncovered for another 10-12 minutes or until the crust is golden brown.

Parting thoughts: If you need some ideas for a pie to fill this crust, check out my entire collection of pies and mini-tarts here.


Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.


FLAKY-ALL-BUTTER-PIE-CRUST-WITH-YOGURTPin
Yield: 8 slices

Flaky Yogurt Pie Crust Recipe

This recipe for an all-butter pie crust with unflavored yogurt produces an incredibly tasty, flaky, and tender crust that bakes up beautifully, even without a filling.

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(5 stars if you loved it)

5 from 45 votes
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Video

Prep time: 15 minutes
Cook time: 25 minutes
Chill time: 1 hour 30 minutes
Total time: 2 hours 10 minutes

Ingredients
 

  • cup (150 g) all-purpose, unbleached flour
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt
  • teaspoon baking powder
  • ½ cup (114 g) unsalted butter, cold
  • ¼ cup (70 g) unflavored regular yogurt or Greek yogurt
  • 1 (18 g) egg yolk

Instructions

  • Using a stand mixer with a paddle attachment, combine 1¼ cup (150 g) all-purpose, unbleached flour, 1 teaspoon granulated sugar, ¼ teaspoon salt, and ⅛ teaspoon baking powder at low speed for 5 seconds.
  • Cut ½ cup (114 g) unsalted butter, cold into 16 pieces, and add to the flour mixture. Mix on low speed for about 45 seconds. (I count it off).
  • Combine ¼ cup (70 g) unflavored regular yogurt or Greek yogurt and 1 (18 g) egg yolk. Add all at once to the flour.
  • Mix on low speed for 12-15 seconds. All particles should be barely moistened but not yet coming into a ball. You’re going for a shaggy mess that will hold together if you squeeze it between your fingers.
  • Dump the dough onto a big piece of plastic wrap or a floured tea towel.
  • Take the palm of your hand and slide it face-down from the middle toward the side of the pile to smoosh the crumbs together and flatten out the big pieces of butter. Work around the pile as you gently press the dough into one big flat clump. There should not be any large and visible pieces of butter. If the butter pieces are too large, they may melt as the crust bakes and drip onto the oven floor. Not good.
  • Fold plastic wrap up around the dough, pressing gently to form a smooth round patty approximately an inch thick.
  • Wrap and chill the dough at this point for at least 1-4 hours. When ready to roll out, allow to sit at room temperature for about 10 minutes.
  • Using a well-floured pastry cloth or a silicone pastry mat and a pastry sock-covered rolling pin, roll out pie dough to a diameter about 1-1/2 inch larger than your pie plate.
  • Place a 9-inch pie plate upside down on the dough and flip the dough into your pie pan using a pastry cloth to hold on as you invert dough.
  • Peel the pastry cloth off the dough and carefully fit the dough inside the pan being careful not to stretch it. If dough sticks to the cloth, use a knife to loosen it carefully and lightly dab it with flour to repair.
  • Trim crust about a half-inch past the rim of your pie plate. Turn under any excess dough, so it is even with the side of the plate. Form decorative edge as desired. (If the dough seems too soft to work with, refrigerate until firm.)
  • Place the shaped pie crust back into the refrigerator until ready to bake. It should be well-chilled (not frozen) when it goes into the oven.

Notes

How To Blind-Bake (no filling) a Flaky Pie Crust with Yogurt
When ready to bake, remove from the refrigerator and use a fork to dock the crust. Press a piece (or two) of non-stick aluminum foil or parchment paper to the inside of the pie crust. Fold the edges of the foil carefully over the decorative edge to protect it from over-browning. Although you could fill the pie crust with beans, rice, or pie weights, I prefer to use chain-link sold by the foot at hardware stores.
Bake in a preheated 425˚F (220˚C) oven for 15-17 minutes. For a partially baked crust, carefully remove foil and weights, and let bake another 2-3 minutes until the crust is light brown.
If you need a fully baked crust, continue baking the crust (uncovered) for 8-10 minutes longer or until golden brown.
If you have trouble with the butter leaking out of the crust when baking
Freeze the butter, then grate it. Add to the flour mixture and continue with the recipe as written.

Nutrition

Serving: 1slice | Calories: 129kcal | Carbohydrates: 4g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 84mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 387IU | Calcium: 17mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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Recipe Rating




61 Comments

  1. Marnie Keating says:

    5 stars
    Great recipe! Delicious but to be honest i just blitzed the lot in my machine on dough function and added the cubed frozen butter and baking powder last for 2 minutes. I didn’t have to blind bake (but i will in future if time or recipe doesn’t permit) i used pastry straight out of chill and resting for traditional french quiche which is slow and low heat baked (3egg savoury no cheese custard essentially ) and the pastry performed extremely well and crisped accordingly after 2 and a half hours. Usually i use quark or cottage cheese but i had the yoghurt and gave it a go and followed the recommended and valid resting times, it was perfection, thank you so much!

    1. Hi Marnie,
      You are my kind of cook. The less fussy, the better. Glad your pie crust was “perfection.”

  2. I am assuming I can put the filling in the unbaked pie crust and cook.
    This looks like enough to make enough pie dough for 1 bottom crust.
    the ratio of butter is high compared to my other recipes. Can I lower the amount of butter and still get a good result?

    1. Hi Mary,
      Whether or not you need to par-bake the pie crust depends on your pie. Do what the instructions say. Many recipes are better when partially baked before adding the filling. It depends.

      I have not experimented with using less butter so I can’t say for sure if you will have a good result. The amount of butter is the same as many popular recipes including the pie crust recipe from King Arthur Flour.

  3. Absolutely amazing! I used it for chicken pot pie and everyone loved it!

    1. Oh YES! Love to hear this. Thanks so much for writing.

  4. I’m assuming the baking powder gets added with the other dry ingredients.

    1. Yes, you are right. I fixed the recipe. Thanks for taking the time to write. Hope your pie crust turns out good for you.

  5. Forgot – one more question – the sock – just a regular cotton sock (Like a tube sock or crew sock) or is there such a thing as a “Pastry sock”?

  6. I’m pie crust challenged? Can’t roll one out in a circle to save my life. Any tutorials on that?
    I make all our pies at the holidays and would prefer homemade over Pillsbury. My Mom used to make them but even she quit making them when she got a pie crust that came in a little box and all she had to do was shape it. Don’t even think it’s made anymore.
    Also, what is the purpose of the weights (chain) when baking the crust?
    Can’t wait to try this!

    1. Hi Kathy,
      Check out my Traditional Flaky Pie Crust with Shortening (Easier for Beginners) where I have more detailed pictures.

      The purpose of the weights is to keep the pie crust from rising up in the middle when you are baking it without a filling (something you would do for a cream pie). Is you buy a pastry cloth, it often comes with a “sock” or cover for your rolling pin. It’s open on both ends. Here is one.

  7. Pamela Lizee says:

    Great recipe. Thanks for all your recipes and tip. I’m a much better bread maker thanks to you

    1. Thanks for writing, Pamela. Comments like yours keep me going. Have a great week!!

  8. 5 stars
    I am not a great Baker but this recipe turned out magically for me. The pastry is buttery, flaky and crispy. Amazing!!

  9. I have made this several times, and it is delicious. Where is the video on how to smoosh the pie crust on the plastic wrap? After smooshing, how do you get it into a nice ball? Thanks for helping me save money by making my own pie crust.

    1. Oops! Looks like I was planning to do it and completely forgot. Moving that to the top of my to-do list.

  10. Could this recipe be doubled to make a two crust pie? Or should I make two batches. I made this a while back, and it was delicious. Thanks for sharing.

    1. I have tried it and decided I would just make 2 batches next time because it seems to turn out better when I make the batch twice instead of doubling. I’m not sure why. Doesn’t make sense to me. I may try it again.

  11. What why….. This is my go to recipe.. so sad please repost soon!! Thank you for sharing amazing recipes!

    1. Thank you for reposting the recipe!

      1. You’re welcome, Kelly.

  12. carl bryan says:

    I read one comment that mentioned making cookies from pie crus……did not see that anywhere in this article.
    I love the idea of keeping lettuce in glass jars & sealing. I eat more salads now.

    1. I’ve never heard of pie crust cookies but you could easily use the pie crust dough and cut out “cookies” with a cookie cutter. Sprinkle with cinnamon sugar and bake. Invite me over to eat some.

      Glad to hear you are eating more salad. The vacuum-pack technique did the same for me.

  13. Dear Paula. I like the recipe but I would like to make it with non fat yogurt. Do you know what the nutitional values of the fat, protein, energy, etc might be if i use low fat yoghut? Do you know how I can calculate this? Perhaps you can direct me to a website that calculates this? Thank you very much.

  14. 5 stars
    I use this pie crust regularly…for apple pie, for peach pie, for chicken pot-pie, for pumpkin pie. Is is delicious…and a little bit different. It is also simple and “fool proof”.

  15. 5 stars
    I think I found my new way to make crust, so trying this out soon! Thank you!!

  16. 5 stars
    I have been making mine with all butter and cold water for the longest time. when you posted yours earlier this year with the yogurt i had to try and I keep coming back for it. Its the perfect crust for us and is my go to now. Just came back looking for it since I cant find my copy (we just moved across country). Thanks for the perfect crust for us!

  17. I thought I was seeing doubles!! I read this exact recipe then realized one was supposed to be an adaptation. Not an adaptation to me! I know some people are very territorial about their recipes. I just read a review on one blog where an actual adaptation was ripped apart by the original author as not being adapted. Just thought you would like to know.

    http://www.alaskafromscratch.com/2013/11/13/flaky-butter-greek-yogurt-pie-crust/

  18. just wanted to let you know this has been my go to crust since you posted it. I usually use sour cream instead of the yogurt. Thanks so much.

    1. Cool! Haven’t tried sour cream but why not? Sounds great.

  19. I make my pie crust in a food processor, takes the work out of it and it always comes out perfectly in seconds. The mess is contained in the processor, less clean up. First, pulse the dry ingredients and the fat ingredients until it flakes into small crumply pieces then add your wet ingredients and put processor on slow to medium speed until the dough forms into a ball all by itself. I put my butter in the freezer for 10 minutes before using it for pie crust. I roll my crust between wax paper. I used apple cider vinegar in mine but I am going to try this pie crust recipe, it sounds and looks yummy.

  20. For 30+ yrs I have made pie crust w/ lard and egg yolk and vinegar. I thought the vinegar was only to neutralize the lardy taste. Wow that acid must be what makes it flakey. What a revolation. I love the buttery taste and it is getting very hard to get pure lard. The only thing I would recomend (who am I to try to teach you ) is using a food processor instead of the stand mixer. I have tried both and seem to have more control w/ the FP. I think it’s because the dough is just handled less that way. Also it is so quick. I just assemble all measured ingredients in various containers and do one recipe at a time. I have very arthritic hands and I can still make 5-6 pastry disks ready for freezer in less than 40 minutes.
    I enjoy your site and every recipe I have tried ( a good many) and always tell everyone where I got the recipe.
    Meet you in person in heaven someday. Maybe we will share a kitchen.

  21. 5 stars
    I use this pie crust regularly…for apple pie, for peach pie, for chicken pot-pie, for pumpkin pie. Is is delicious…and a little bit different. It is also simple and “fool proof”.

  22. 5 stars
    I think I found my new way to make crust, so trying this out soon! Thank you!!

  23. I’ve had this pinned for quite some time and I wish I had found it/did it sooner!! It turned out SO WELL!! I made it with greek yogurt {I followed your direction of thinning it down} and used it as the crust for a strawberry cream pie. My friends couldn’t stop complimenting!! So happy to have found a healthier pie crust! Thanks for sharing.

    1. You’re welcome, Michelle. It is one of the best-kept secrets on this blog.

  24. I just found your blog and recipes through Pinterest – I LOVE the sound of this pie crust! I have been on a very similar mission to find the perfect crust and I am super excited to try this one out! Thank you for sharing!! And, of course, I pinned both the crust recipe as well as those delicious looking crust cookies! Yum!! 🙂

    1. Thanks Jade,
      Hope you like it. It’s the flakiest pie crust ever! pr

  25. 5 stars
    I have been making mine with all butter and cold water for the longest time. when you posted yours earlier this year with the yogurt i had to try and I keep coming back for it. Its the perfect crust for us and is my go to now. Just came back looking for it since I cant find my copy (we just moved across country). Thanks for the perfect crust for us!

  26. I’m the family pie maker at Thanksgiving- I can’t wait (but I will for the sake of my waistline) until the fall when I can pull out this recipe! Thanks! I’ll report back in November… PS I bought all the stuff I need to make yogurt- now I need to work up the courage to actually do it!

  27. This looks so fabulous. It’s going on my must-try list!

  28. I am pie crust impaired, but you can bet I am going to try this!

  29. Vodka piecrust is my favorite, but I can’t wait to try this!

    1. Hi Tamara, If you’re talking about the one in Cooks Illustrated, I’ve tried it too. Good. I think you would enjoy this one too.

  30. Who need the filling when you have such a nice flaky crust.
    Mimi

  31. Perfect looking pie crust! I love the “cookies” – that’s what I call a cook’s reward. 😉

  32. Paula, I learn so much from you!! This is brilliant! Love this post…your instructions are perfect. I have had my eye on the Flour book for a while now…I think its time to be added to my collection! Thanks for this…have a great week! xo

  33. I’m not much of a pie crust making person but this looks so flaky, easy, and good. I’m still admiring not only the crust, but the banana custard pie too! 🙂

  34. Looks like a very interesting recipe. I like the idea of the tang of the yogurt. I’ll bet you could also make the dough in a food processor.

    1. A food processor would work or you could just make it by hand the old-fashioned way.

  35. It looks and sounds just wonderful! Who needs filling, right?

  36. wow, you are a very good cook, that looks delicious.

  37. I have several excellent pastry recipes, but have never tried one with yogurt. Will definitely give this a try.

  38. TheKitchenWitch says:

    Yay! The crust recipe is here! Not that I’ll dare make it…but I can admire it from afar…

  39. You are so smart! Your crust looks wonderful.

  40. Betty @ scrambled hen fruit says:

    Pie crust and I have a love-hate relationship. I love eating it and hate making it. 🙂 I’ll have to try this one- I haven’t found one yet I couldn’t mess up but I hope this one will be the first!

  41. By the way, my pastry cloth is so worn out there is a hole in the middle, but I cannot find a new one. Everyone seems to have gone to the silicone mats. Does anyone know where to find the old-fashion pastry cloth and roller stocking???

    1. I just bought a new one at Ace Hardware. Have also seen them in the grocery store. You can always use a linen-like dish towel if it’s big enough.

  42. It is sooooo good and easy too.