Savory Pie Crust Recipes

SAVORY-CRUST CHICKEN PIE

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.

SAVORY MEAT PIE

Steps:

• In a saucepan, cook potatoes in boiling water until tender; mash and set aside. , Meanwhile, in a large skillet, brown beef until no longer pink; drain. Stir in the next nine ingredients. Simmer for 4-5 minutes. Stir in the potatoes, parsley and chili sauce; remove from the heat. , Place bottom pastry in a 9-in. pie plate; brush with mustard. Add the meat mixture. Top with remaining pastry; seal and flute edges. Cut slits in the top crust. , Brush with milk. Bake at 450° for 10 minutes. Reduce heat to 350° bake 25 minutes longer or until golden brown.

SAVORY PIE CRUST

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.

EASY PIE CRUST - SWEET/SAVORY

Steps:

• Mix with a fork until a ball forms. Press into pie pan. Bake at 350° until golden or fill with pie and bake according to directions on the pie.

SIMPLE YUMMY VEGAN PIE CRUST FOR BOTH SAVORY AND SWEET!

Steps:

• Sift the flour, salt, and spice of your choice together in a bowl. Feel free to use a different spice; I like to use onion powder for pot pies and quiches but a little sugar or cinnamon-sugar for sweet pies. Nutritional yeast is also a nice addition to make the crust bind better and add a nice cheezy aftertaste.
• Since we're using Earth Balance in stick form, cut the stick down to 6 tablespoons-- and cut little pieces into the bowl, about bean-size pieces.
• Add the oil-- any neutral oil works all around, but I like to use olive oil for savory pies.
• Blend by hand until a ball forms. There should be some extra flour around the ball, use as much soymilk as you need to get the whole thing to stick together. 2-4 tablespoons is just an estimate.
• When there's no more flour bits laying around and a complete ball is formed, roll out onto a sheet of parchment paper and pop in the freezer for a few minutes. This will make rolling and extracting easier.
• Lightly grease a 9" pie pan with the oil of your choice (I prefer olive for savory pies and canola for sweet pies.) About 1/2-1 teaspoon should do it.
• Roll the cold dough out into the pan, evenly covering the bottom and the sides. Use a fork to poke holes in the bottom so it aerates, and crimp the sides up with the edges of the fork.
• Bake at 450F for 10-12 minutes or until lightly browned. After a little cooling it's now ready to use for your pie needs, and also freezes well if you wanted to prebake it for a future pie!