5.0 from 1 reviews
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
Ingredients
For the dough:
  • ½ cup water
  • 2 Tbsp milk
  • ¼ cup vegetable oil
  • 1 egg
  • 1 tsp salt
  • ¼ cup sugar
  • 3 cups all-purpose flour
  • 1 packet (1/4oz) or 2¼ tsp RED STAR Active Dry Yeast
For the 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. Hand-Held Mixer Method: Combine yeast, 1 cup flour, and other dry ingredients to mixing bowl, whisk together. Combine water, milk and oil in pot or microwave-safe bowl; heat to 120°-130°F (very warm, but not too hot to touch). Add liquids to mixing bowl. Mix 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.Continue with shaping and baking instructions below.

  2. Stand Mixer Method: Combine yeast, 1 cup flour, and other dry ingredients to mixer bowl, whisk together. Combine water, milk and oil in pot or microwave-safe bowl; heat to 120°-130°F (very warm, but not too hot to touch). Add liquids to mixer bowl. Using paddle attachment, mix for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead on low/medium speed with dough hook 5 to 7 minutes until dough is smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Continue with shaping and baking instructions below.

  3. Food Processor Method: Put 1 cup flour, yeast and other dry ingredients in processing bowl with steel blade. While motor is running, add room temperature 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. Continue with shaping and baking instructions below.

Shaping and Baking
  1. 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. 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. Red Star recipe. Photo by 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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15 Comments
  1. If I want to use it as a top crust, will that work? I imagine it might look poofy but will it function?

    • Hi Kirsten,
      You can certainly give it a try. Yes, it will rise and be puffier than a typical non-yeasted pie crust. Let us know if you try it.

      Happy baking!
      Carol

  2. I would like to use this recipe for savory pot pies. If I decrease the sugar to 1 tablespoon will that adversely affect the structure of the dough? Thank you.

    • Hi Janet,
      Sounds delicious! I think you should be ok with decreasing the sugar. Dough absorption may be different, just keep an eye on your dough as your kneading it and adjust accordingly. Let us know how it turns out.

      Happy baking!
      Carol

    • I’m just wondering if the sugar reduction worked for you while making the pot pie dough. I’d like to try it too if that worked.

      Thank you,

      Tami

  3. Thank you for all your interesting and unique recipes-also, thanks for troubleshooting when we “knead” it! Happy Thanksgiving–

  4. 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

  5. Can you freeze this dough for future use?

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

  7. 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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