Introduction
A savory pie dough is the foundation of many delicious, hearty dishes, from savory pies to quiches, empanadas, and pot pies. Whether you’re making a classic chicken pot pie or a savory vegetable tart, the dough plays a crucial role in creating that perfect, flaky, buttery crust. This savory pie dough recipe is easy to make, versatile, and ensures that you’ll get that crisp texture every time. Plus, it’s simple enough to prepare in advance, so you can spend more time enjoying your meal and less time in the kitchen. Here’s how to make the best savory pie dough to elevate your next savory dish.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup unsalted cold butter, cut into small cubes
1/4 cup ice-cold water (more if needed)
Optional: 1 tablespoon dried herbs (such as thyme, rosemary, or oregano) for added flavor
Instructions
Prepare the Dry Ingredients: In a large bowl, whisk together the flour, salt, and sugar. If you’re using herbs for added flavor, you can mix them into the dry ingredients now.
Cut in the Butter: Add the cold butter cubes into the flour mixture. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. The goal is to have pea-sized pieces of butter scattered throughout the dough. This creates the flaky texture when baked.
Add Water: Slowly add ice-cold water, one tablespoon at a time, while gently mixing with a fork. Continue until the dough begins to come together. You may need slightly more or less water depending on your environment. The dough should be moist but not sticky.
Form the Dough: Once the dough comes together, transfer it onto a lightly floured surface. Gently knead the dough a few times until it forms a ball. Be careful not to overwork the dough, as this can make it tough.
Chill the Dough: Wrap the dough ball in plastic wrap and refrigerate for at least 30 minutes to allow the dough to firm up. Chilling helps prevent shrinkage during baking and ensures a flaky, tender crust.
Roll Out the Dough: After chilling, remove the dough from the fridge. On a floured surface, roll it out to your desired thickness, typically about 1/8 inch thick, depending on your recipe. Use the dough immediately for your savory pie or store it for later.
Tips for Serving and Storing
Serving: Use this savory pie dough for a variety of savory recipes such as quiches, pot pies, or hand pies. It works well with any savory filling, from meats to vegetables or cheeses.
Storing: If you don’t plan on using the dough immediately, wrap it tightly in plastic wrap and store it in the fridge for up to 3 days. Alternatively, you can freeze it for up to 3 months. Just make sure to let it thaw in the fridge before rolling it out.
Avoid Overworking: Overworking the dough can result in a tough crust. Handle it gently and work it as little as possible to keep the texture light and flaky.
Variants
Herbed Savory Dough: For an added depth of flavor, mix dried herbs like thyme, rosemary, oregano, or sage into the dough. You can experiment with different herbs depending on the filling of your pie.
Cheese Savory Dough: To add an extra layer of flavor, incorporate grated cheese, such as parmesan or cheddar, into the dough. This is perfect for pies that contain cheese as a main ingredient, like a cheese quiche or spinach and cheese pie.
Whole Wheat Savory Dough: If you’re looking for a healthier alternative, substitute half or all of the all-purpose flour with whole wheat flour. This gives the dough a nutty flavor and adds some extra fiber.
FAQ
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