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Savory Pie Dough Recipe: The Perfect Base for Your Savory Pies and Tarts
A flaky, buttery pie dough can be the foundation of some of the most comforting and delicious dishes, especially when it comes to savory pies. Whether you’re making a rich quiche, a hearty meat pie, or a vegetable-filled tart, a good savory pie dough is the key to a perfect crust. This simple, easy-to-make recipe for savory pie dough will give you the ideal texture and flavor, creating a crisp, tender, and flavorful base for all your savory creations.
Why You’ll Love This Savory Pie Dough:
- Buttery & Flaky: This dough delivers a perfect balance of crispiness and tenderness, making it a great base for savory fillings.
- Versatile: Whether you’re making a classic meat pie, a vegetable tart, or even a quiche, this dough works perfectly with any savory filling.
- Quick to Make: You don’t need to spend hours in the kitchen. This dough comes together in minutes, and with just a little resting time, you’ll be ready to bake.
- Perfect for Any Savory Dish: It’s versatile enough to complement all kinds of savory fillings, from cheesy quiches to savory pies with rich meats, or even a veggie-packed galette.
Let’s dive into the recipe for this easy savory pie dough, so you can get started on your next delicious meal!
Ingredients:
- 2 ½ cups all-purpose flour (plus more for rolling)
- 1 teaspoon salt
- 1 tablespoon sugar (optional, for a slight hint of sweetness)
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 6-8 tablespoons ice water (adjust as needed)
Instructions:
1. Prepare Your Ingredients:
Start by ensuring all your ingredients are cold, especially the butter. Cold butter is key to a flaky, tender crust. If you have time, chill your flour and mixing bowl in the fridge for 15-20 minutes before starting. This will help keep the dough cool throughout the process.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, salt, and sugar (if using). Stir the ingredients together to ensure they’re evenly distributed. The sugar is optional, but it can add a subtle hint of sweetness to your savory pies, making it ideal for dishes that have rich, hearty fillings.
3. Cut the Butter Into the Flour:
Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. The butter should remain cold, as small pockets of butter within the dough are what create the flaky layers.
If you don’t have a pastry cutter, you can use a food processor to quickly pulse the mixture until it forms coarse crumbs. Just be sure not to overprocess, as you still want chunks of butter for the flakiness.
4. Add Ice Water:
Slowly add ice water, one tablespoon at a time, and mix the dough gently after each addition. You only need enough water for the dough to come together, so be careful not to add too much. You’re looking for a dough that holds together when pressed but is not too wet or sticky.
For best results, use cold water to prevent the butter from melting.
5. Form the Dough:
Once the dough begins to come together, gather it into a ball. You can gently knead it a few times if needed, but avoid overworking the dough, as this can make it tough. If the dough feels too dry, add another teaspoon of water. If it’s too sticky, sprinkle in a little more flour.
6. Chill the Dough:
Once the dough has formed, wrap it tightly in plastic wrap or parchment paper and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and ensures that the butter remains cold, which will result in a more flaky crust.
If you’re making a savory pie or tart with a filling that needs to be pre-baked (like a quiche or pie with a wet filling), you can chill the dough while preparing your filling. Chilling also helps the dough hold its shape when rolled out.
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