post a pie crust recipe with a secret ingredient?
|No, vodka is not today's|
secret ingredient. So what is?
|Cleo Coyle is author of |
The Coffeehouse Mysteries
To download this recipe in a PDF format that you can print, save, or share, click here.
Yogurt Pastry Crust
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 Tablespoon sugar
1 stick (1/2 cup) unsalted butter, very cold
1/4 cup (4 T) solid vegetable shortening (e.g. Crisco), cold
2 large eggs
1 Tablespoon water
1/4 cup plain regular yogurt - full-fat yogurt is best
(low-fat is okay to use, but do not use nonfat yogurt)
Step 1 - Sift flour, salt, and sugar into a bowl. Cut butter into small slices, add solid shortening and use fingertips or pastry blender to work the fats into the flour. (Or pulse mixture in a food processor.) When the mixture resembles coarse meal, place the bowl in the refrigerator to keep cold.
Step 3 - Remove the bowl with the flour mixture from the refrigerator. Add the yogurt-egg mixture and stir with a spoon, rubber spatula, or your hand until a smooth dough forms. This dough will be sticky. That’s okay! Shape it into a ball, wrap it in plastic and place in the refrigerator for 1 to 2 hours. The dough will be less sticky, easier to work with, and because it’s well hydrated, you can use flour as you roll it out and the dough will stay tender. When ready, lightly flour a flat surface and your rolling pin and roll out and bake according to pie or tart recipe.
*Fun update - Thanks to Libby, one of our blog's followers, I tried the recipe with frozen blueberries and it worked beautifully. No need to thaw frozen berries, but be sure to toss them with the flour to absorb the excess juice during baking. If you need a gluten-free option other than flour, use cornstarch.
Bake the pies on a baking sheet that's been covered with parchment paper (do this for 2 reasons). The pies may leak blueberry juice and the paper will catch this mess. The parchment paper also provides a bit of a shield from the direct heat of the pan so the pies will bake more evenly and are less likely to over-brown or burn in places. Bake time 15 to 20 minutes, depending on your oven and thickness of the crust. Bake temperature 375 degrees F. in an oven that's been well preheated for at least half an hour. The combination of a very hot oven and cold pastry dough helps produce a flakier crust.
Yes, this is me, Cleo (aka Alice).
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