New Flaky Piecrust
By Paula Deen
- 1 cup all purpose flour
- 1/4 tsp salt
- 1 tsp sugar
- 4 tbsp cold unsalted butter
- 2 tbsp (2 to 4 tbsp) low fat greek yogurt
In a food processor, pulse together the flour, salt, and sugar just until combined.
Add the butter and pulse until the mixture resembles coarse meal.
Add the yogurt, 1 tablespoon at a time, and pulse just until the dough comes together, taking care not to overwork the dough.
You should be able to bring the dough together in a ball.
Place the dough on a sheet of plastic wrap and press it into a flat disk. Wrap well.
Dust a work surface with a small handful of flour.
Roll the dough into a 12-inch round about 1/4 inch thick.
Use it to line a 9-inch pie plate and chill in the refrigerator for 30 minutes or up to overnight (cover lightly with plastic wrap if chilling for more than 2 hours).
When you are ready to bake the pie, preheat the oven to 375 °F.
Use a fork to prick the bottom of the pie a couple of times.
Line the dough up the sides with parchment paper or aluminum foil and fill with dried beans or pie weights.
Bake for 20 minutes.
Remove the beans or pie weights and the paper or foil, return to the oven, and bake for 5 minutes.
(The dough will keep in the fridge for three days or so and in the freezer for three months, ensuring that you always have the makings of a Southern hospitality pie on hand.)