How to Make Pie Crust
Step-by-Step: Perfectly Flaky Yogurt-Butter Pie Dough
While you can make this dough by measuring the flour in cups, a scale will ensure the best results. To make a double-crust pie, double the ingredients here and divide the dough into two disks, one slightly larger than the other. Use the larger one for the bottom crust.
1. Chill Ingredients
To make sure all of the ingredients are sufficiently chilled, freeze or refrigerate them for about 15 minutes.
2. Rub Butter
Using your hands, rub the cubed butter into the flour until it's completely incorporated. (There is no risk here of overworking the dough.)
3. Slice Butter
Cut the remaining butter into very thin slices and add them to the flour mixture; now work quickly to keep the butter slices cold.
4. Mix Gently
Separate the butter slices, cutting once or twice to coat with flour. The slices should remain as intact as possible to ensure a flaky crust.
5. Add Liquid
Drizzle the cold yogurt-water mixture into the bowl of flour, gently combining the mixture with a rubber spatula.
6. Toss Together
Continue tossing, scraping any dough off the spatula and the side of the bowl, until the dough feels crumbly and evenly moistened.
7. Form Disk
Press the dough into a 6-inch disk. Wrap it in plastic and refrigerate for at least 2 hours or overnight, to allow the flour to fully hydrate.
8. Roll Out
On a floured work surface, begin rolling out the dough; it sometimes helps to start by gently pounding the disk with the rolling pin.
9. Form Round
Continue to roll out the dough, dusting with flour on top and underneath as needed, to form a 13-inch round. Patch any cracks.
10. Carefully Transfer
Fold the round of dough into quarters and carefully transfer it to a 9-inch glass or ceramic pie dish.
11. Line Dish
Carefully unfold the round of dough, then gently press it into the pie dish without stretching; patch any cracks that may form.
12. Trim Edge
Using scissors, trim the overhanging dough to 1/2 inch. Tuck the edge under itself.
13. Crimp Decoratively
The Thumb Crimp: To create an angled, wave-like edge, work on the bias, pinching the pie dough between your thumb and bent forefinger at even intervals.
Traditional Fluting: To create an even, triangular crimp, form a V with your thumb and forefinger, pressing the edge of the dough into the V with your other forefinger.