Best 3 Savory Pie Crust Recipes

Savory pie crust is a versatile pastry that can be used for a variety of dishes, from quiches and pot pies to tarts and galettes. It's made with a combination of flour, butter, salt, and water, and has a flaky, buttery texture. Whether you're a seasoned baker or just starting out, this article will guide you through the process of making the perfect savory pie crust. We'll cover all the basics, from choosing the right ingredients to rolling out the dough and baking it to perfection. So grab your apron and let's get started on creating a delicious and flaky crust for your next savory pie!

Here are our top 3 tried and tested recipes!

TORTILLA CHIP CRUST FOR SAVORY PIE (QUICHE, MEXICAN PIE, ETC.)

Tortilla Chip Crust for Savory Pie (Quiche, Mexican Pie, Etc.) image

Great use for those extra little pieces at the bottom of the bag, or chips that are going slightly stale. It's extremely easy, made with the same method as a graham cracker crust. I find that a blender or food processor works best for getting these crushed finely enough - roughly the same as graham cracker crumbs. If you're using salted chips, be sure to omit or adjust any salt in your recipe.

Provided by ItalianMama

Categories Savory Pies

Time 10m

Yield 1 crust, 6-8 serving(s)

Number Of Ingredients 2

Ingredients

1 1/2 cups corn tortilla chips, very finely crushed
2 tablespoons butter, melted

Steps:

In a small bowl, mix crushed chips and melted butter.
Pat into the bottom and up the sides of a 9-inch pie plate.
If using for quiche or anything with a very wet filling, pre-bake at 375 for 5 minutes and allow to cool before filling.

SAVORY PIE CRUST

Savory Pie Crust image

Make this crust for our Herbed Quiche with Blue Cheese. Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield One 9- or 10-inch pie shell

Number Of Ingredients 5

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

Steps:

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.

SAVORY-CRUST CHICKEN PIE

Savory-Crust Chicken Pie image

Everyone will love the hearty combination of vegetables, chicken and sauce in this unique version of chicken potpie. And the tasty homemade crust is so simple to prepare.

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6-8 servings.

Number Of Ingredients 15

Ingredients

CRUST:
1/2 cup butter, softened
1 cup sour cream
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon dried sage
FILLING:
1/2 cup each chopped carrots, green pepper, sweet red pepper and onion
1/2 cup sliced fresh mushrooms
2 tablespoons butter
2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup shredded cheddar cheese

Steps:

In a large bowl, beat the butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; gradually add to butter mixture (mixture will be sticky). Spread onto the bottom and up the sides of an ungreased 10-in. pie plate. , For filling, in a large saucepan, saute vegetables in butter over medium heat until crisp-tender. Stir in chicken and soup. Spoon into the crust. Sprinkle with cheese. , Bake at 400° for 30-35 minutes or until lightly browned. Let stand for 10 minutes.

Nutrition Facts : Calories 387 calories, Fat 27g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 877mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.

Tips:

Choose the Right Flour: All-purpose flour is a good choice for most savory pie crusts, but you can also use bread flour for a chewier crust or pastry flour for a more tender crust.
Keep the Butter Cold: Cold butter is essential for a flaky crust. If the butter is too warm, it will melt into the flour and create a greasy crust.
Work Quickly: The longer you work the dough, the tougher it will become. Work the dough just until it comes together, then form it into a ball and refrigerate it for at least 30 minutes before rolling it out.
Chill the Dough: Chilling the dough helps to firm up the butter and make it easier to roll out. It also helps to prevent the crust from shrinking in the oven.
Avoid Overfilling the Pie: Overfilling the pie can cause the crust to crack or collapse. Fill the pie no more than two-thirds full.
Bake the Pie at a High Temperature: Baking the pie at a high temperature helps to create a crispy crust. Bake the pie at 425 degrees Fahrenheit for 15-20 minutes, then reduce the heat to 375 degrees Fahrenheit and continue baking for an additional 30-40 minutes, or until the crust is golden brown and the filling is bubbly.

Conclusion:

With these tips in mind, you'll be able to make a delicious savory pie crust that will impress your family and friends. So next time you're in the mood for a hearty and satisfying meal, give one of these recipes a try.