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.
EatingWell Magazine, November 2020
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
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
Serving Size:
2 pie crusts Per Serving:
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.