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Yeast Pie Crust

Yeast Pie Crust
Are you frustrated rolling out difficult-to-work short doughs? Then try our simple-to-use yeast version. Add your favorite pie fillings, top with streusel topping if desired.
Yield 2 pie crusts



  • 1/2 cup water
  • 2 tablespoons milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast


  • 2 tablespoons brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter (softened)


  • Have water at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order recommended by manufacturer. Select dough/manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When dough cycle is complete, continue with next step.
  • Prepare streusel topping: Add brown sugar, flour and cinnamon to small bowl; stir with fork to combine. Add softened butter, stir until fully incorporated; set aside.
  • Preheat oven to 400°F.
  • Generously grease two 10-inch pie plates, set aside. Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 2 pieces. Roll one piece into a 12-inch circle to fit a 10-inch pie plate. Press into the pie plate; flute edges. Repeat with second dough.
  • Pour your favorite prepared pie filling into shells. Crumble topping over pie filling.
  • Bake for 15 minutes. Reduce oven temperature to 325°F, and bake additional 20 to 25 minutes. Serve warm or cold.


Photo by Yesterfood.

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