Greek yogurt replaces 25% of the usual butter in this recipe, and the acidity it adds keeps the crust tender and flaky. It mixes up quickly in a bowl, requires no chilling, and rolls out easily.
- In large bowl, stir together flour and salt. 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 1/2-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.
Try with our Greek Meat & Spinach Pie.