Description
At its core, a flaky savory pie crust is a type of shortcrust pastry specifically designed to complement salty, umami-forward fillings. Unlike sweet pastry dough, which often contains a significant amount of sugar and sometimes egg yolks for a cookie-like texture, a savory crust focuses on the pure flavors of high-quality butter and wheat.
Ingredients
2 1/2 cups (315 g) all-purpose flour
1 teaspoon salt
1 teaspoon sugar (optional, helps browning)
1 cup (226 g) very cold unsalted butter, cubed
6–8 tablespoons ice water
Instructions
Mix dry ingredients
In a large bowl, whisk flour, salt, and sugar.
2. Cut in butter
Add cold butter.
Cut in using a pastry cutter or fingertips until the mixture resembles coarse crumbs with some pea-size butter pieces.
3. Add water
Sprinkle in ice water, 1 tablespoon at a time, gently mixing until dough just comes together.
Do not overwork.
4. Chill
Divide dough in half.
Flatten into disks, wrap tightly, and refrigerate at least 1 hour (up to 2 days).
5. Roll out
Roll dough on a lightly floured surface to about 1/8-inch thick.
Use immediately or chill again before baking.
Notes
For the flakiest texture, keep all ingredients cold and avoid overworking the dough. This crust is perfect for quiches, pot pies, and hand pies, and can be made ahead and chilled or frozen until ready to use.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Chilled
- Cuisine: American
Nutrition
- Serving Size: 1slice
- Calories: 210kcal
Keywords: buttery savory pastry dough, flaky meat pie crust, unsweetened pie pastry, homemade savory crust