The filling in these can be varied – peaches, berries, apple, etc. – simply adjust the amount of flour based on how juicy of a fruit you choose. I imagine even a savory filling would be good with this crust as it isn’t very sweet.
While it’s tempting to skip some of the chilling steps, it really does make the dough easier to work with. If the dough starts sticking, pop it back in the fridge or freezer for a few minutes to help the butter solidify.
2 1/2 cups all-purpose flour
1/2 tsp salt
8oz unsalted butter
1/2 cup Greek yogurt
1 Tbsp lemon juice
1/2 cup ice water
Cut butter into small cubes and freeze for 30 minutes.
In a bowl, combine flour and salt. Cut in the butter using a pastry blender until it is broken into very small pieces.
In a separate bowl, combine yogurt, lemon juice, and water.
Make a well in the center of the flour mixture and add the yogurt mixture. Mix until large lumps form. Pat the lumps into a ball and press the remaining flour into the ball until just combined, being careful not to overwork the dough. Divide the dough in half, form each half into a disk, and cover with plastic and refrigerate for 1 hour.
On a lightly floured surface, roll out half of dough to 1/8-inch thickness. Cut circles of approximately 4.5″ out of the dough. Repeat with other half. Gather scraps together and reroll and cut.
Chill until ready to use (at least 10 minutes).
1 1/2 lb plums
1 cup raspberries
5 Tbsp flour
1/4 cup sugar
1/2 tsp vanilla extract
Chop the plums in small pieces (less than 1/2″ each). Add remaining ingredients and stir gently to combine.
Preheat oven to 425F.
Remove the dough from the fridge. Using a slotted spoon to remove most of the juices, place 1-2 Tbsp of filling onto each circle. Brush the edges with cold water, fold in half, and seal by pressing the tines of a fork around the outside edge.
Place pies on parchment lined baking sheet and chill for 30 minutes. Cut a small slit on top of each pie and brush with an egg wash of one yolk plus 2 Tbsp water, beaten together. Sprinkle with coarse sugar if desired and bake at 425F for 10 minutes. Reduce heat to 375F and bake an additional 5-10 minutes.
Allow to cool for 10 minutes before serving.