Can I use this dough for sweet pies?
This dough is intended for savory pies, but it can be used for sweet pies as well, especially if you prefer a less sweet crust. If you’re making a fruit pie, though, you might want to add a little more sugar to balance the flavors.
Can I make this dough in advance?
Yes, you can make the dough ahead of time! It’s best to refrigerate it for up to 3 days or freeze it for longer storage. Just make sure to wrap it tightly to prevent it from drying out.
What if my dough is too dry or crumbly?
If your dough is too dry or crumbly, add a little more water, one tablespoon at a time, until it comes together. Be sure to add the water gradually to avoid making the dough too sticky.
How can I make the dough more tender?
To make the dough more tender, be sure to use cold butter and cold water, and avoid overworking the dough. Chilling the dough before rolling it out also helps with texture.
Can I use a food processor to make this dough?
Yes, you can use a food processor to quickly combine the flour, salt, and butter. Pulse until the mixture resembles coarse crumbs, then slowly add the cold water and pulse until the dough begins to come together. Just be careful not to over-process.
This savory pie dough is the perfect base for any of your delicious pie creations. Whether you’re baking a classic chicken pot pie or experimenting with new fillings, this dough will give your savory pies that buttery, flaky texture everyone loves. With its simple ingredients and easy method, you’ll be making perfect pie crusts in no time!
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