My first batch of yogurt dough left us wanting. I have to admit. However, I stuck with it, and I'm so happy with the results!
Makes enough for 2 10-inch pies
1 c plain yogurt
1 c (1/2 pound) butter, softened
3.5 c whole wheat flour
2 t sea salt
flour for dusting
Cream yogurt with butter.
Blend in flour and salt.
Cover and leave in warm place for 12 - 24 hours.
Roll out thinly.