All-butter Pie Crust

Makes a single 9" pie crust

1 stick (1/2 cup) cold unsalted butter
1 1/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon yogurt
3 tablespoons cold water

1. Cut the butter into 1/2" prices and freeze the pieces for at least 10 minutes.

2. In a food processor, combine the flour, salt, and sugar. Process for a few seconds to combine.

3. Mix together the yogurt and cold water in a small measuring cup.

4. Into the food processor, add the chilled butter pieces. Give the flour/butter mixture 6 to 8 one-second pulses. You want some pea-sized pieces of butter remaining for a flaky crust (over-processing will result a shortbread-like texture).

5. Add a couple of ice cubes to the liquid ingredients.

6. Drizzle in half of the liquid into the food processor. Give the mixture 3 one-second pulses.

7. Drizzle in the remaining liquid and repeat the 3 one-second pulses.

8. Check the consistency of the dough. The texture should be similar to wet sand. Pinch a bit of the dough together with your fingers. If it holds together on its own, it has enough moisture. If it doesn't hold together, drizzle in an additional tablespoon of water and repeat the 3 one-second pulses.

9. Turn the dough out on a work surface. Form into a 6" disk. Wrap tightly in plastic and refrigerate at least 1 hour (or up to a couple of days).

10. If refrigerating the dough for more than a couple of hours, let stand at room temperature to soften a bit (15 to 30 minutes) before rolling out.

11. Roll the dough out into a 12" circle and fit into a pie pan.

12. Turn edges over and crimp decoratively.

From: Ward Street Bistro