Crust, mix 200g flour (I used 50/50 spelt and ap,) and 1 tsp salt, smoosh in 75g
cold butter, then add 1dl ice cold water and mix until just combined. Form into
disk and refrigerate at least 30 minutes. Roll out to pan size and dock with a
fork. Back in fridge. Guss, 2dl milk, 100g Greek yogurt (or ...