Best Savory Pie Crust Recipes

TORTILLA CHIP CRUST FOR SAVORY PIE (QUICHE, MEXICAN PIE, ETC.)

Steps:

• In a small bowl, mix crushed chips and melted butter.
• Pat into the bottom and up the sides of a 9-inch pie plate.
• If using for quiche or anything with a very wet filling, pre-bake at 375 for 5 minutes and allow to cool before filling.

SAVORY PIE CRUST

Steps:

• Place the flour, salt, and pepper in the bowl of a food processor, and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to form a ball.
• Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight.

SAVORY-CRUST CHICKEN PIE

Steps:

• In a large bowl, beat the butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; gradually add to butter mixture (mixture will be sticky). Spread onto the bottom and up the sides of an ungreased 10-in. pie plate. , For filling, in a large saucepan, saute vegetables in butter over medium heat until crisp-tender. Stir in chicken and soup. Spoon into the crust. Sprinkle with cheese. , Bake at 400° for 30-35 minutes or until lightly browned. Let stand for 10 minutes.

EASY PIE CRUST - SWEET/SAVORY

Steps:

• Mix with a fork until a ball forms. Press into pie pan. Bake at 350° until golden or fill with pie and bake according to directions on the pie.

GLUTEN-FREE SAVORY PIE CRUST

Steps:

• In a bowl, whisk the oil, water, egg, salt and rosemary. Add the flour and mix with a wooden spoon. Gather into a ball, don't knead it. Chill in the refrigerator for 1 hour. Roll the dough and spread in a pie pan or cut into crackers. The dough bakes in about 30-45 minutes based on the thickness.

FLAKY PIE CRUST - SAVORY AND SWEET RECIPES

Steps:

• 1. Put your butter through your box grater, or whatever type of grater you use. Put the butter and shortening into a small bowl and beat together until smooth. The butter shreds will still show as shreds. Cover bowl and place in refrigerator until mixture is firm.
• 2. Sift together flour, sugar and salt in medium bowl. NOTE: If you are making a sweet crust you will add the sugar now. Do not add sugar for a savory dough.
• 3. Once the butter mixture is firm, using a fork or a pastry cutter, cut it into the dry ingredients until mixture has a consistent texture.
• 4. Mix egg yolk, ice water and vinegar into dough, then form into ball and refrigerate about 1 hour.
• 5. Preheat oven to 450° F.
• 6. When dough has chilled, roll it out and press into pie plate. Press parchment paper or aluminum foil into crust and weight crust down with ceramic pie weight or another pie plate filled with dried beans.
• 7. Bake 15 minutes, then remove weights or pan filled with beans and prick crust with fork to allow steam to escape. Bake another 5−10 minutes or until crust is golden brown. Let crust cool before filling.
• 8. NOTE: If you are making a double crust pie simply double the recipe. Forego the precook on the crust, fill the uncooked crust, top with the second crust and bake.

SAVORY PUSH-IN PESTO PIE CRUST

Steps:

• In medium bowl, combine flour and salt; mix well. In small bowl, combine oil, pesto and milk; blend well. Pour over flour mixture. Stir with fork until well mixed. Press in bottom and up sides of 9-inch pie pan; flute edge. Prick bottom and sides of crust generously with fork.
• Follow directions of your favorite savory recipe requiring pie crust