Savory Pie Crust Recipe

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All Reviews for Savory Pie Crust

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Gallery

Recipe Summary

Yield: One 9- or 10-inch pie shell

Ingredients

Ingredient Checklist

1 1/4 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

8 tablespoons (1 stick) cold unsalted butter, cut into pieces

3 to 4 tablespoons ice water

Gallery

Recipe Summary

Yield: One 9- or 10-inch pie shell

Gallery

Recipe Summary

Yield: One 9- or 10-inch pie shell

Recipe Summary

Yield: One 9- or 10-inch pie shell

Yield: One 9- or 10-inch pie shell

One 9- or 10-inch pie shell

Ingredients

Ingredients

• 1 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
• 3 to 4 tablespoons ice water

Directions

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.

Reviews (2)

Add Rating & Review

63 Ratings

5 star values:

                                  17

4 star values:

                                  13

3 star values:

                                  18

2 star values:

                                  12

1 star values:

                                  3

Reviews (2)

Add Rating & Review

63 Ratings

5 star values:

                                  17

4 star values:

                                  13

3 star values:

                                  18

2 star values:

                                  12

1 star values:

                                  3

Add Rating & Review

63 Ratings

5 star values:

                                  17

4 star values:

                                  13

3 star values:

                                  18

2 star values:

                                  12

1 star values:

                                  3

63 Ratings

5 star values:

                                  17

4 star values:

                                  13

3 star values:

                                  18

2 star values:

                                  12

1 star values:

                                  3

63 Ratings

5 star values:

                                  17

4 star values:

                                  13

3 star values:

                                  18

2 star values:

                                  12

1 star values:

                                  3

• 5 star values:
• 17
• 4 star values:
• 13
• 3 star values:
• 18
• 2 star values:
• 12
• 1 star values:
• 3

Martha Stewart Member

Rating: 5.0 stars

03/23/2020

                I made this recipe for an empanada ish thing. It turned out delicious with melty beef and mozerella. This recipe is worthy of 5*s  

Martha Stewart Member

Rating: 5 stars

10/21/2018

                I actually used this as a top crust for a spinach pie. It was delicious, crispy and tasty. So easy to make. I look forward to trying it as a bottom crust for a quiche.  

Martha Stewart Member

Rating: 5 stars

07/06/2014

                I made my first pie using this crust.  I paired the salt and pepper crust with the Cheesy Italian Pie recipe  from FoodNetwork.  Believe it or not I won the 4th of July Pie Contest in my neighborhood.  
                This being my first pie I prebaked the crust for 12 minutes at 425, let cool slightly, poured in my filling.  It overflowed and the cheesy, cream, and egg liquid poured over the edges of the crust.  I baked my pie for 35 minutes, let cool to room temperature and took it down untasted.  Thanks!  

Martha Stewart Member

Rating: 5.0 stars

03/23/2020

                I made this recipe for an empanada ish thing. It turned out delicious with melty beef and mozerella. This recipe is worthy of 5*s  

Rating: 5.0 stars

Rating: 5 stars

10/21/2018

                I actually used this as a top crust for a spinach pie. It was delicious, crispy and tasty. So easy to make. I look forward to trying it as a bottom crust for a quiche.  

Rating: 5 stars

Rating: 5 stars

07/06/2014

                I made my first pie using this crust.  I paired the salt and pepper crust with the Cheesy Italian Pie recipe  from FoodNetwork.  Believe it or not I won the 4th of July Pie Contest in my neighborhood.  
                This being my first pie I prebaked the crust for 12 minutes at 425, let cool slightly, poured in my filling.  It overflowed and the cheesy, cream, and egg liquid poured over the edges of the crust.  I baked my pie for 35 minutes, let cool to room temperature and took it down untasted.  Thanks!  

All Reviews for Savory Pie Crust

• of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Savory Pie Crust

• of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest