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Savory Pie Crust Dough


  • Author: Lisa Keys
  • Yield: 1 (10-inch) double crust 1x

Description

savory pie dough just makes sense for quiche and pot pies


Ingredients

Scale

2 ¼ cups all-purpose flour

½ teaspoon salt

4 grinds fresh black pepper

2 sticks (1 cup) unsalted butter (very cold or frozen)

6 tablespoons low sodium beef broth


Instructions

Whisk flour, salt and pepper together in a large bowl. Grate butter over the top. Toss it well with a fork insuring the butter gets separated into bits and coated with the dry mixture. Add broth, two tablespoons at a time, tossing mixture around with the fork. Using your hands, bring the dough together into a ball. Flatten like a pancake and wrap in plastic wrap. Chill at least 30 minutes which allows the dough to hydrate evenly. Roll out your dough to fit your pie pans.

Notes

Makes enough dough for 4 (5-inch) or 1 (10-inch) double crust pies

  • Category: main dish
  • Method: stove top/oven

Keywords: potpie, mushrooms, pie, savory