How to Make A Perfectly Flaky Savory Pie Crust
There’s nothing quite like the satisfaction of biting into a perfectly flaky savory pie crust, its golden layers shattering delicately with every forkful. With just 20 minutes of prep, you’ll craft a dough that’s easy to handle and bakes into a masterpiece in 40 minutes.
Ingredients
- 2 1/2 cups all-purpose flour 12 1/2 oz/355g
- 1/4 teaspoon salt
- 1 cup butter 8oz/225g, chilled and diced
- 1 large egg
- 1/2 cup water 4floz/115ml, cold, roughly
Instructions
- In a large bowl, combine flour and salt.
- Rub in the cold butter until mixture resembles coarse breadcrumbs. You can do this by hand or you can use a dough cutter.
- In a separate jug whisk together the egg and water.
- Pour in most of the liquid (holding some back) and stir until mixture forms a tight ball. You might not need all of the water so add it slowly.
- Wrap in plastic and refrigerate for 4 hours or overnight. (You can keep it in the fridge for 48 hours or freeze for up to 6 weeks).
- Roll dough to fit a 9-inch pie plate, roughly 1/4 inch thick.
- Place crust into buttered pie plate. Press the dough evenly into the bottom and sides of the pie plate.
- Bake pastry as instructed in your recipe.
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