This all-purpose crust is updated with whole-wheat pastry flour and uses plain Greek yogurt to replace some of the butter. It handles beautifully, making it easy to get your crust into the pie pan.

EatingWell Magazine, November 2020


Recipe Summary test

20 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Combine all-purpose flour, whole-wheat flour and salt in a food processor; pulse several times to blend. Add butter and process until the mixture resembles coarse meal, 8 to 10 seconds. Add yogurt and pulse until combined. With the motor running, add ice water, 1 tablespoon at a time, until the dough holds together without being sticky or crumbly. Divide the dough into 2 equal portions, shape into disks, and wrap each in plastic wrap. Refrigerate until firm, about 30 minutes or up to 3 days. Let stand at room temperature for 10 minutes before rolling.



To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, and let stand at room temperature for 10 minutes before rolling.

Nutrition Facts

2 pie crusts
107 calories; fat 6g; cholesterol 16mg; sodium 27mg; carbohydrates 11mg; dietary fiber 1g; protein 2g; sugars 0.3g; niacin equivalents 0.4mg; saturated fat 4g; vitamin a iu 180IU.