This Savory Herb Pie Crust is a take on the classic flaky all-butter pie crust, adding a comforting, flavorful twist. It’s perfect for savory pies, tarts, and baked goods that complements a variety of fillings.
This recipe is as easy to make as the original, using a food processor to pull the dough together in about 5 minutes. After mixing, refrigerate the dough for a few hours to let the flavors to meld and the dough to chill. This step is essential for achieving that perfect flaky texture.
How to Adapt the All-Butter Flaky Pie Crust
The main adaptation from the classic flaky all-butter pie crust is the addition of fresh herbs, which give the dough an aromatic, flavorful kick. Pulse the herbs in with the flour and salt to evenly distribute their flavor throughout the dough.
As with the original version, chilling the dough after each step is key. It helps create a flaky, tender texture. This herb-infused crust is perfect for a variety of savory fillings. Whether you’re making a hearty vegetable pot pie, a creamy chicken pie, or savory tarts, it works wonderfully for all.
Ingredients
- Unsalted butter
- Fresh herbs (your favorites, chopped)
- All-purpose flour
- Maldon sea salt flakes
- Pepper
- Ice-cold water
Savory Pie Crust Herbs
Some great herb options for this crust include parsley, basil, lavender, summer savory, oregano, thyme, or chives. You can mix and match based on your preference or what you have on hand. Each herb brings its own unique flavor to the crust, adding a fresh, aromatic touch that complements a variety of savory fillings.
For the best flavor and texture, I recommend using fresh herbs in this savory herb pie crust. Fresh herbs bring a bright, aromatic flavor that really enhances the crust, making it light and fragrant. However, if fresh herbs aren’t available, dried herbs can work as well just use about half the amount since dried herbs are more concentrated. No matter which you choose, the crust will turn out delicious!
Tips for Perfect Savory Herb Pie Crust
- Chilling the Dough: Chilling the dough after each step is essential to ensure a flaky, light crust. It keeps the butter solid, making the dough easier to handle and preventing cracks.
- Herb Selection: Fresh herbs like rosemary, thyme, sage, or parsley are perfect for savory pies. They bring out the best flavor for fillings like chicken pot pie, vegetable pies, or cheese tarts. Add the herbs directly into the food processor with the flour and salt for even distribution and the best flavor infusion.
- Work Quickly: Overworking the dough can make it tough. The colder the dough, the easier it will be to roll out. Handle the dough gently and roll it right after chilling to keep that delicate, flaky texture.
How to Use Your Savory Herb Pie Crust
This herb crust is perfect for a variety of savory pies, including:
- Vegetable pies or cheese tarts
- Breakfast quiche with eggs and cheese
- Tomato tarts with fresh herbs
- Chicken pot pie or seafood pies
- Cornish pasties and other savory hand pies
Crimping Pie Crust Edges
Crimping the edges of your pie crust not only gives it a decorative look but also helps seal the edges tightly. For a classic crimped edge, pinch the dough between your thumb and forefinger, or use a fork to press down along the edges. Another option is to fold the dough over to create a thicker edge, then pinch it together using your fingers or a spoon for a more rustic look.
If you're looking for a more decorative design, a pastry wheel is a great tool. It has a rolling, fluted blade that makes it easy to create beautiful, even crimped edges with a simple roll around the pie. Don't be afraid to get creative with your edges, but these methods are simple and will help ensure the crust stays in place during baking.
Egg Wash for a Golden-Brown Pie Crust
Start by brushing an egg wash on the crust before baking to give it that gorgeous, golden-brown finish. Start by beating an egg with a tablespoon of water or milk, then lightly brush it over the top of the unfilled crust before adding your filling.
For double-crust pies, apply the egg wash to the top crust after placing it over the filled bottom crust. This step not only gives the crust a glossy, crisp texture but also helps seal in moisture during baking.
Freeze Unused Pie Crust
This pie crust freezes beautifully. After preparing the dough, shape it into a disc or rectangle, wrap it tightly in plastic wrap, and store it in the freezer for up to 3 months.
When you’re ready to use it, simply let it thaw in the refrigerator for a few hours or overnight. Freezing the dough ahead of time not only helps with convenience but can also improve the texture of the crust, making it even flakier when baked!
Adapted from the original recipe by Sara Kennedy.
Savory Herb Pie Crust
Equipment
Ingredients
- 1 cup unsalted butter (2 sticks = 16 Tbsp)
- 2 ¾ cups all-purpose flour
- 1 teaspoon Maldon sea salt flakes
- ½ teaspoon pepper
- 3 tablespoon savory fresh herbs your choice
- ½ cup ice cold water
Instructions
- Cut the cold butter into cubes and place it in the freezer for 20 minutes.
- Chop your choice of fresh herbs (enough for 2 tablespoons). Some great options include parsley, basil, lavender, summer savory, oregano, thyme, or chives.
- In a food processor, combine the flour, salt, pepper, and chilled butter. Pulse 10-20 times until the mixture becomes crumbly and light, with the butter fully incorporated into the flour to create a powdery texture.
- Slowly add the ice-cold water and pulse until the dough just comes together. It will start to clump, and the processor will begin to "thunk" as the dough forms a rough ball.
- Add the chopped herbs to the dough and pulse briefly to incorporate them.
- Transfer the dough out onto plastic wrap or a reusable wrap. Fold it tightly and gently tap it with a rolling pin to compress it into a tighter mass. Handle the dough as little as possible to maintain flakiness.
- Shape the dough into a disc (for a round pie) or a rectangle (for a slab pie), then wrap tightly. Refrigerate for at least 2-3 hours, or preferably overnight, to allow the flour to fully hydrate and help the dough roll out smoothly.
- When ready to roll, divide the dough in half (this recipe makes a double crust). Flour your work surface and roll the dough into the desired shape. Keep the unused dough chilled. Turn and flip the dough as you roll to prevent it from sticking.
- Roll the dough large enough to have at least 2 inches of extra dough around the edges. Place it into your pie plate or slab pan, ensuring it fits without stretching. Trim the dough, leaving about 1.5 inches of overhang for crimping.
- Refrigerate the dough in the pie plate for 15-20 minutes to firm up.
- Roll out the top crust if making a double crust, and refrigerate briefly to re-chill.
- Once chilled, carefully transfer the bottom crust into the pie plate or slab pan. Dust off any excess flour using a dry pastry brush. If using a single crust, crimp the edges and apply your desired edge pattern.
- Refrigerate briefly before filling. For a double crust, fill the chilled bottom crust, add the top crust, and press the edges together to seal. Crimp the edges and apply your favorite design.
- Brush the crust with an egg wash for a golden, evenly browned finish.
- Freeze the dough as a disc or rolled out in the pan for future use.
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