3.5 from 2 reviews
Yeast Pie Crust
Are you frustrated rolling out difficult-to-work short doughs? Then try our flaky, simple-to-use yeast version.
Yield: 2 pie crusts
Ingredients
DOUGH

  • ½ cup water
  • 2 TBSP milk
  • ¼ cup vegetable oil
  • 1 egg
  • 1 tsp salt
  • ¼ cup sugar
  • 3 cups all-purpose flour
  • 2¼ tsp RED STAR Active Dry Yeast
STREUSEL TOPPING

  • 2 TBSP brown sugar
  • 2 TBSP flour
  • 1 tsp cinnamon
  • 2 TBSP butter
Instructions
BREAD MACHINE METHOD
  1. Have water at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. 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, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. When dough cycle is complete, follow Shaping and Baking instructions below. See our Bread Machine section for more helpful tips and information.

MIXER METHODS
  1. Dry mixture: Combine yeast, 1 cup flour, and other dry ingredients. Liquids: Combine water, milk and oil; and heat to 120°-130°F.

  2. Hand-Held Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

  3. Stand Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

  4. Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients and egg. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

SHAPING AND BAKING
  1. Have two 10-inch pie plates ready. 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 prepared pie filling into shells. Combine Streusel Topping ingredients and crumble over filling. Bake in preheated 400°F oven for 15 minutes. Reduce oven temperature to 325°F and bake additional 20 to 25 minutes. Serve warm or cold.

  2. Recipe featured at Yesterfood.

Yeast Pie Crust | Are you frustrated rolling out difficult-to-work short doughs? Then try our flaky, simple-to-use yeast version. Find recipe at redstaryeast.com.

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9 Comments
  1. Is this recipe only for a single crust pie, or can you use it for a pie that has a bottom and a top crust?

    • Hi Desirae,
      This recipe makes 2 crusts. You can use them for 2 pies, or if desired, a bottom and top crust for one pie.
      Happy baking!
      Carol

  2. Can you freeze this dough for future use?

  3. I’ve read and reread several times. Are you saying that both crusts are used on the bottom, then add filling, then add streusel?

  4. Certainly a different type of pie crust.
    The recipe takes too much space. It could be reduced in wordage, make 2 columns possibly. Our recipe books are not this large in pages.

  5. I have never heard of a yeasted pie crust so now I want to make this and see how it turns out! It might be my next great recipe! Will let you know. I’m excited about it???

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