Savory Herb Pie Crust

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This Savory Herb Pie Crust is buttery, flaky, and packed with flavor, perfect for savory pies, tarts, and ready in just minutes!

Prep Time5

Rest3

Total Time3 5

Course: Appetizer, Main Course, Side Dish

Cuisine: American

Keyword: pie crust

Servings: pie crust

Calories: 2903kcal

Author: Callie

Equipment

Food Processor

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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