Savory Pie Dough for Quiches
A simple savory pie dough that is perfect for quiches and meat pies. This dough is easy to make and results in a delicious, flaky crust that complements a variety of fillings. Perfect for beginners looking to make their own pastry!
- Total
- 30 min
- Serves
- 4
- Level
- Everyday
Created with Pantry Bliss
Ingredients
4 servings
- 250 grams all-purpose flour
- 125 grams unsalted butter, cold and diced
- 60 milliliters cold water, add more if needed
- 1 teaspoon salt
- Prep
- 15 min
- Marinate
- 15 min
About this recipe
This recipe for savory pie dough draws upon classic French techniques used for making pastry. Understanding the importance of keeping the butter cold ensures that your pie has that delightful flaky texture that everyone loves. With its simple ingredients and ease of preparation, this recipe is inspired by home cooks across generations who have enjoyed the art of pie making. Perfect for any filling—from creamy quiches to robust meat pies—this dough serves as a versatile base in any kitchen.
Method
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Step 1: Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Stir them together until well mixed.
-
Step 2: Add Butter
Add the cold, diced unsalted butter to the flour mixture. Using your fingers or a pastry cutter, rub or cut the butter into the flour until the mixture resembles coarse crumbs with some larger pieces of butter still visible.
Keep the butter cold to ensure a flaky texture in the dough. -
Step 3: Add Water
Gradually add the cold water, one tablespoon at a time, and mix gently with a fork until the dough starts to come together. You may need a little more water, but add it slowly until the dough holds together without being sticky.
Do not overwork the dough, as this can make the crust tough. -
Step 4: Form the Dough
Turn the dough out onto a lightly floured surface. Using your hands, gently knead the dough a few times until it becomes smooth. Shape the dough into a disc.
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Step 5: Wrap and Chill
Wrap the disc of dough in cling film and refrigerate for at least 15 minutes. This will firm it up and make it easier to roll out.
-
Step 6: Roll Out the Dough
Remove the dough from the fridge. On a lightly floured surface, roll it out into a circle about 3 mm thick and large enough to fit into your 23 cm pie dish. Carefully transfer the dough to the pie dish.
Ensure the dough doesn't break when transferring it to the pie dish and gently press it into the corners without stretching. -
Step 7: Prepare for Baking
Trim any excess dough hanging over the edges of the pie dish. If using for a quiche, poke the bottom of the dough with a fork to prevent it from bubbling up while baking and chill again for 5 minutes before using.
Tips
- For a more flavorful dough, consider adding herbs like thyme or rosemary to the flour mixture.
- You can use this dough for both sweet and savory pies by adjusting the seasonings accordingly.
- Make the dough ahead of time and freeze it wrapped in cling film for up to 3 months.
Equipment
- Large mixing bowl
- Rolling pin
- Pie dish (23 cm diameter)
- Cling film
- Bench scraper (optional)
- Baking paper
- Pie weights or dried beans
Serve it with
Sides
-
Mixed Green Salad
A refreshing side that complements the richness of the quiche.
-
Roasted Vegetables
Provides a healthy, hearty balance to the meal.
Goes well with
-
Classic Quiche Lorraine
A traditional filling that pairs perfectly with the savory pie dough.
-
Vegetarian Mushroom Pie
A delicious meat alternative that works well with this crust.
Drinks
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Crisp White Wine
A chilled wine enhances the flavors of the quiche.
-
Sparkling Water with Lemon
Refreshes the palate and balances the meal without alcohol.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
