Greek Yogurt + Freshly Milled

Wheat Pot Pie Crust (50/50)

Makes: 2 crusts (top + bottom or 2 tops)

Ingredients

• 1 ¼ cups (160 g) all-purpose flour

• 1 ¼ cups (150 g) freshly milled wheat flour

• ½ cup (115 g) cold salted butter, cubed

• ¾ cup (170–180 g) full-fat Greek yogurt

• 1 large egg

• 1 Tbsp vinegar

• 2–4 Tbsp ice water (as needed)

• ½ tsp salt

• Optional: 1 tsp sugar (helps balance whole wheat flavour)

Instructions

1. Mix flours + sugar/salt

2. Cut in butter

   • Leave slightly larger pieces (size of peas)
     → helps keep flakiness despite whole wheat

3. Mix wet

   • Yogurt + egg + vinegar

4. Combine gently

   • Add wet to dry

   • Mix just until it comes together

   • Add water gradually if dry

5. Rest (important step)

   • Let dough sit 10–15 min at room temp

6. Chill

   • At least 1 hour

Rolling tips (makes 2 crusts)

• Roll between parchment or

• Roll + rotate + lightly flour often
  
  

  Bake Time

  Bake in preheated oven at 375°F for 25–35 minutes until golden brown for a top crust pie only. If using a bottom and top crust then bake for 35-45 minutes.