The Savoury Flakey Pie Crust
A little while ago I did a post on “the perfect pie crust” but did you know that I believe a pie crust dough is not a one size fits all? That’s right, I don’t use the same recipe for pie crust for everything under the sun. “The perfect pie crust” post is great for fruit pies, cream pies, or any kind of dessert pie. The savoury flakey pie crust however, is what I use for meat pies, quiches, and anything that isn’t sweet. The difference between the two is the sweet pie crust only uses shortening and has a little sugar added to it. The savoury crust uses a combination of shortening (for the flakiness) and butter (for the flavour) that creats a buttery, crispy, light crust that is oh so yummy! Same rules apply with each recipe: keep the ingredients cold, always mix with a pastry cutter, don’t overwork it, and let it chill out before rolling it out (seriously didn’t plan to rhyme there!) If you want to review the rules for pie crust head over to “the perfect pie crust” post here in the same section and learn a little more.
- 3 ¼ cups flour
- ½ cup cold butter
- 2/3 cup of shortening
- 1 teaspoon salt
- ½ cup of ice water
Add the flour and salt into a bowl.
Add the butter and shortening, cut it into the flour with a pastry cutter until it looks very coarse. It is going to be super lumpy.
Add about four tablespoons of water to begin with into the flour mixture and continue to mix with the pastry cutter. Keep adding ice water a tablespoon at a time until the flour mixture forms a dough and to hold its shape in a ball without being “watery” or too wet.
Wrap the dough with plastic wrap and let it rest in the fridge for at least half-an-hour. This step may not seem important, but you can tell a big difference in the dough before and after. Before, it feels tough and stiff but after, it will feel soft and relaxed.
When rolling out, keep it well floured both on the working surface and the of the dough. You really want to prevent any sticking so the more flour the better. Don’t worry, it likes it! Roll from the inside working outwards until it is approximately 3-mm thick.
Once the dough is roughly 3-mm thick, gently place it on top of a pie pan. Using a knife, cut off the overhanging edges of dough.
My favourite temperature to bake is at 400 degrees. How ever long depends on the recipe you use it with, but you want to achieve a golden-brown crust.
Love this pie crust recipe for all your yummy and delicious savoury dishes; don’t be a pie crust “one size fits all!”