1 ¼ cups (190 g) unbleached all-purpose flour

2 tbsp sugar

¼ tsp salt

½ cup (115 g) unsalted butter, cubed and chilled

¼ cup (60 ml) plain yogurt

In a food processor, combine the flour, sugar and salt. Add the butter and pulse until the mixture forms coarse crumbs. Add the yogurt and pulse until the dough begins to form. Remove from the food processor and shape it into a disc. Cover with plastic wrap and refrigerate for 30 minutes.

With the rack in the lowest position, preheat the oven to 375°F (190°C).

On a lightly floured surface, roll out the dough. Line into a 9-inch (23 cm) pie plate. Trim the excess dough to ½ inch (1 cm) from the edge of the pie plate. Fold the edge of the dough over to form a double crust. Scallop the edge. Set aside.

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