I don’t think I am mistaken if I say we all have used once a “ready-made” pie crust: because we are in a rush, or suddenly, your lovely daughter tells you at 10pm that she has to bring a pie at school for the next morning and you are running out of flour … well, those pre made crust are super practical I must admit, but flavor has nothing to do with the original homemade crust that you make from scratch. And after all, the homemade pie crust doesn’t take that long to do, only 30min to chill and you can also make it in advance, freeze it .. so no more excuses for “ready made” pie crust ! And once you will try this Yogurt Pie Crust, you will agree with me 🙂 Thank you Margherita for this DELICIOUS recipe I found on her great blog “La Petite Casserole”. I didn’t make the jam myself as it is not yet the raspberry season. You can replace it by any jam you like: cranberry, red currant, quince …
Ingredients (for a pie of 26cm )
· 250g (2 cups) of all-purpose flour
· 1 tsp of baking powder
· 1 pinch of salt
· 125g (1/2 cup) of softened butter room temperature
· 2 tbsp of granulated sugar
· 80g of natural yogurt
· 2 apples
· Raspberry jam (or other flavor)
· 1 egg yolk
1. Start with the yogurt crust: In a large bowl, mix the flour with the baking powder , sugar, salt and butter with your mixer at medium speed
2. Add the yogurt and mix until well combined (you may want to use your hands to form a ball, but do not mix too long with your hands in order not to heat the butter too much, or your crust may become breakable once you will roll it) The dough will be a bit sticky but that is ok, we will add a bit more flour once we roll it.
3. Cover the dough with clear foil and chill in the fridge for 30min
4. Preheat the oven to 180 degrees C (350 degrees F) & oil your tart pan (you can also use a bottom less tart mould if you want to serve your tart outside of the pan)
5. Peal the apples and cut them in slices of about 5mm thick.
6. Take the dough out from the fridge and divide it in 2 equal half. Roll the 1st half in between 2 cooking sheets, with a bit of flour and line in your tart pan.
7. Spread some jam and add the apple slices.
8. Roll the 2nd part of the dough and cover the apples with it, closing the borders by pressing with your fingers.
9. Don’t forget to make a few holes to let the steam out when it cooks.
10. Finally, brush the top of the pie with the beaten egg yolk.11. Bake for 30 to 35 minutes until nicely golden
12. Serve warm (with ice cream .. 🙂)