Preheat oven to 350°F
To to the bowl of your food processor, add the pastry ingredients and 4 Tbsp cold water.
Pulse briefly until just smooth, about 30 seconds
(If the dough seems dry, add 1 - 2 more Tbsp water and pulse briefly again.
Cut a piece of parchment paper that measures ~ 10 x 10 inches, roll the dough into a ball, wrap it in the paper, and chill it in the refrigerator for 10 -15 minutes.
After the dough has chilled, unwrap it and roll it out on the parchment paper with a rolling pin, making a circle that stretches about 1.5 inches beyond the edges of a 9-inch pie pan.
Flip the parchment paper over onto the pie pan and peel off the paper.
Mold the dough to the bottom and sides of the pie pan by pressing down on the dough with your fingers. Trim the excess with a knife so it’s flush with the edge of the pan
Cover and refrigerate for ~ 15 minutes
Remove the pan from the refrigerator and bake for 15 minutes, or until the crust is dry in the center. (You can test for dryness by inserting a toothpick in the center; when the toothpick comes out dry, the crust is done)
Let cool for 15-20 minutes
Filling and Topping
Spread the yogurt on top of the crust. Decorate with fresh fruit.
Slice, serve, and enjoy