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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

Reviews

Ingredients

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

Topping

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

Instructions

  • In stand mixer fitted with a paddle attachment, add 1 cup flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and oil to 120-130°F. Add warm liquids to flour mixture. Blend on low speed for 30 seconds; beat on medium speed for 4 minutes. Add egg; beat 1 minute.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • 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.

Notes

Get Bread Machine Method here.
Photo by Yesterfood.

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Review & Comments

pat | Reply

What about using fast rise yeast How much would you use

Red Star Yeast | Reply

Hi Pat – You can substitute Red Star Quick-Rise or Platinum Yeast 1-for-1. Keep an eye on the dough as rise times may vary.
Happy baking!

Irene | Reply

Does it resemble pie crust at all or more like pizza dough?

Red Star Yeast | Reply

Hi Irene – It’s kind of in-between those two. It has a more bread-y texture than a traditional pie crust. Let us know if you try it!
Happy baking!

B Dennis | Reply

Is is bready rather than flaky, like a regular pie crust made with just flour, fat, and ice water (sugar).

Red Star Yeast | Reply

Hi B Dennis – this pie crust puffs up a little thicker than regular pie crust and has more of a bread-like texture, but is still light and flaky. Let us know if you make it!
Happy baking!

Daisy Foxburr | Reply

Could this be used for a deep dish pizza such as Lou Malnati’s? There is something unique about their crust – it is a cross between a pie crust and a pizza dough.

Red Star Yeast | Reply

Hi Daisy – I’ve never had Lou Malnati’s pizza, but it sounds delicious! You can certainly give this a try. Let us know if you make it!
Happy baking!

David Culliford | Reply

Could you blind bake this dough?

Red Star Yeast | Reply

Hi David – Great question! I think if you add sufficient weights to fill up the space fully so the dough doesn’t fill in the ‘hole’ during oven spring, it should be ok. Let us know if you try it and how it goes!
Happy baking!

Janet | Reply

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.

Red Star Yeast | Reply

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

Tami Casey | Reply

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

Rose | Reply

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

Red Star Yeast | Reply

Happy Thanksgiving and Happy baking to you, Rose!

Desirae | Reply

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?

Red Star Yeast | Reply

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

Susan | Reply

Can you freeze this dough for future use?

Red Star Yeast | Reply

Hi Susan,
Yes, you may freeze the dough after rolling out to a 12-inch circle if you wish. More information on freezing dough can be found here >> https://redstaryeast.com/yeast-baking-lessons/postpone-baking/. Thaw dough overnight in refrigerator before proceeding with recipe.

I hope you will find this information helpful.
Happy baking!
Carol

Patricia | Reply

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

Red Star Yeast | Reply

Hi Patricia,
This recipe makes 2 pie crusts for 2 pies. Use each crust in a separate pie pan.

Happy baking!
Carol

Bea | Reply

5 stars
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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