Savory Pie Dough
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cut into small cubes
1/4 cup cold water (more if needed)
1 tablespoon olive oil (optional, for extra flavor)
1 teaspoon dried herbs (optional, like thyme, rosemary, or oregano)
Instructions
Prepare the Dry Ingredients:
In a large bowl, combine the flour and salt. If you’re adding dried herbs for extra flavor, stir them in now.
Cut in the Butter:
Add the cold butter cubes to the flour mixture. Use a pastry cutter, fork, or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
Add Water:
Slowly add cold water, 1 tablespoon at a time, mixing until the dough starts to come together. You may need to add a bit more water depending on the humidity and flour type. The dough should be slightly sticky but not wet.
Form the Dough:
Turn the dough out onto a lightly floured surface and gently knead it just a few times until it comes together in a ball. Avoid overworking the dough, as this can make it tough.
Chill the dough:
ball in plastic wrap and refrigerate for at least 30 minutes to allow the butter to firm up and the dough to relax.
Roll Out:
After chilling, roll the dough out on a lightly floured surface to your desired thickness, typically about 1/8-inch thick. Use it as a base for your favorite savory pies or quiches.
Tips:
You can make the dough ahead of time and store it in the refrigerator for up to 2 days or freeze it for up to 1 month.
For a flakier crust, make sure your butter is very cold when adding it to the flour mixture.
If you’re making a savory pie with a wet filling, consider pre-baking (blind baking) the crust for a few minutes before adding the filling to avoid sogginess.
This savory pie dough will be the perfect base for all your savory pie creations