(no oil, no butter, no sugar; optional low salt)
Makes 1 double crust or 2 single crusts
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🌾 **Ingredients**
Dry
• 2 cups (240 g) all-purpose flour
• 1/2 teaspoon salt (optional)
• 1 tablespoon cornstarch
Wet
• 1/2 cup (120 ml) thick unsweetened plant yogurt, very cold
• 1/4 cup (60 ml) ice water
• 1–2 tablespoons lemon juice or apple cider vinegar
• Optional: 1–2 tablespoons unsweetened applesauce (only if dough seems dry)
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🧑🍳 **Instructions**
1️⃣ Mix the dry ingredients
Whisk flour, salt, and cornstarch in a bowl.
2️⃣ Add the cold yogurt
Drop small spoonfuls of cold yogurt into the flour.
Cut in with a fork or pastry cutter until you get coarse crumbs.
3️⃣ Add the liquid
Drizzle in ice water + vinegar a little at a time.
Stir gently until the dough just comes together. Slightly shaggy is perfect.
4️⃣ Chill the dough
Divide into two discs, wrap, and chill 30–60 minutes.
5️⃣ Create flakiness (easy folding technique)
For each disc:
• Roll into a rectangle
• Fold into thirds (like a letter)
• Rotate 90°
• Roll again
• Repeat 2–3 times
(This layering is what gives you flakes without butter or oil.)
6️⃣ Roll, fill, and bake
Roll out to fit your pie dish.
Bake at 425°F (220°C) for 10–12 minutes.
Reduce heat to 375°F (190°C) and continue baking according to your pie filling.
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💡 **Tips for Success**
• Keep everything cold for best flakiness
• Mist with water if dough cracks
• Brush with plain plant milk for golden color
• Add herbs for savory pies or a splash of vanilla for sweet pies
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