Owned by our farm families in New York & New England — Since 1919
There are no reviews for this recipe yet...
2 1/4 cups King Arthur Unbleached All-Purpose Flour, fluffed in bag with fork or whisk before measuring
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) Cabot Salted Butter, cold from refrigerator
1/2 cup Cabot 2% Plain Greek-Style Yogurt or Cabot Plain Greek-Style Yogurt
1. In large bowl, stir together flour and salt. Cut butter into small pieces and add to flour mixture.
2. 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 1/2-inch or so flakes.
3. 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.
4. 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.
Try with our Greek Meat & Spinach Pie.