Yogurt Pie Crust
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.
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.