Savory Pie Crust Flaky Tender (Printable version)
A flaky, tender pastry crust ideal for quiches, tarts, and savory dishes with simple preparation.
# What you need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
→ Fats
03 - 1/2 cup unsalted butter, cold and cubed
→ Liquids
04 - 3–4 tablespoons ice water
# How To:
01 - Whisk together flour and salt in a large mixing bowl.
02 - Add cold butter cubes and cut into flour using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized pieces.
03 - Drizzle in 3 tablespoons ice water and gently mix with a fork; add more water one teaspoon at a time until dough just comes together when pressed.
04 - Shape dough into a flat disc on a lightly floured surface, wrap with plastic wrap, and refrigerate for at least 30 minutes.
05 - Roll chilled dough on a floured surface to fit a 9-inch pie pan, transfer gently, trim excess, and crimp edges as desired.
06 - Refrigerate the prepared crust for 10 minutes before filling or blind baking.
# Expert Advice:
01 -
- It's easier than it sounds—if you can mix flour and keep things cold, you've got this
- One dough works for quiches, tarts, and savory pies, making it your secret weapon for weeknight dinners and entertaining
- That first bite into a crust you made yourself hits differently than store-bought, and everyone will taste the difference
02 -
- If your dough is tearing or resisting as you roll, let it rest for 5 minutes on the counter. Gluten relaxes, and suddenly it becomes cooperative.
- Over-mixing is the enemy of tenderness. Mix with your fingertips or a pastry cutter, not a food processor, and stop as soon as the dough comes together—the butter cubes should still be visible.
03 -
- Make this dough the day before if you can. An overnight chill in the refrigerator actually improves the flavor and makes it less elastic and more forgiving to roll out.
- If you want extra assurance of flakiness, laminate the dough by rolling it out thin, dotting with cold butter, folding it, and chilling again—but this is for when you're feeling adventurous.