Yogurt Flaky Pie Crust

This is a variation of the Basic Flaky Pie Crust, replacing all of the water and vinegar with yogurt. I used 1% fat, plain, (not Greek-style), yogurt. The dough came together as quickly and easily as the basic version.

Unlike other crust recipes that use buttermilk or sour cream, the tang of the yogurt comes through in the baked crust - something to keep in mind when choosing a filling for it. I made a double batch: half was used in the Lemon Pucker Pie, for which it was the perfect compliment, the other half has been relegated to the freezer for future use.