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1
Be sure to fluff up your flour before measuring and then level off the measuring cup evenly. Combine the flours, sugar, and salt together. Using a pastry blender work in the cold butter.
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2
Sprinkle 2 tablespoons of the cold wine into the flour mix until the dough comes together. Add a third tablespoon if needed, or even a bit more, depending upon humidity. Form a ball, put in a plastic bag and chill for 30 minutes.
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3
Meanwhile combine the egg yolks, juice, honey, zests, and yogurt in a bowl. Mix well. Keep cold. Preheat the oven to 375 degrees.
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4
Roll the chilled dough out in between 2 sheets of parchment paper to form a large circle, as thin as possible,just under a 1/8 of an inch. Line a pie plate with the dough. Cut away the excess along the rim. Using a fork poke the bottom of the crust. You can line the pie crust with parchment and then add pie weights, if you like.
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5
Bake the pie crust for about 15-20 minutes. Then remove the parchment and any weights. Lower the oven to 325 degrees. Pour the yogurt mix into the pie shell.Place the pie within a larger baking pan. Fill that with cool water so it comes up midway to the pie plate. Bake about 50 minutes or until the custard has set and the crust is golden brown. Let cool.
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6
To serve, garnish slices with caraway (which you can first pan toast), key lime wheels and/or lime zest. Include dollops of whipped cream, Greek yogurt, or creme fraiche, too.
