Pies & Tarts How to Make A Perfectly Flaky Savory Pie Crust 4.63 from 40 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe A perfectly flakey pie crust recipe that will actually work for both sweet and savory pies — depending on what you'd love to make. By Gemma Stafford | November 27, 2019 | 58 Last updated on June 27, 2020 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! Hi Bold Bakers! I have yet to share my savory pie crust recipe with you until now but considering it’s the holiday season, and I’m going to be sharing my Thanksgiving Leftovers Pie, this is a perfect time. It has what I love in a pie crust — a generous amount of butter — yielding a perfect flake that will actually work for both sweet and savory pies. Before you get started, though, I strongly urge you to check out my 7 Tips and Tricks for Making the Best Pie Crust to get you started on the right track. Why is My Pie Crust Soggy? This can be for many reasons, but most commonly it comes down to what type of filling you have in your pie. A way to prevent a soggy bottom is to bake your pie on a preheated baking sheet AND on the bottom shelf of the oven close to the heat source. The pre-heated tray will ensure your dough is crisping from the bottom. Do you need to blind bake your pie crust before the filling goes in? Follow my step by step instructions here. Why is my Pie Crust Shrinking? Shrinking pastry can often come down to too much water in your pastry. Think about it practically: when water heats up it evaporates. If it evaporated from your pastry that will cause your pastry to shrink. That is why I use egg instead of all water and I stress not to add all the liquid in at the one time as you might not need it. You just need enough for your dough to form a tight ball. [ Want to make a Gluten-Free Pie Crust? Try my Flakiest Gluten-Free Pie Crust here! ] How Do You Bake a Pie Crust From Frozen? Do just as you would if it were fresh! Pop it into the oven and bake for the same amount of time. A fun baking fact: Freezing your pie crust in the pan and baking it off from frozen can eliminate the need to line with parchment and beans before blind baking. When is my Pie Done? Regardless of what pie you are making, your pie is ready when you have a lovely golden brown color on your pastry. How do I Store Savory Pie Crust? Store your pie crust wrapped in the fridge or in the freezer. How Long Does Savory Pie Crust Last? In the fridge, the pie crust will last 48 hours. After this time you will notice the dough can go a grayish color and shouldn’t be sued in baking. Personally I love to freeze my pie crust and have a stash in my freezer around the holidays. You can freeze it well wrapped and labeled for up to 6 weeks. Try These Recipes! Mint Chocolate Chip Ice Cream PiePeanut Butter and Jelly CrispChocolate and Raspberry Panna Cotta TartUnforgettable Blackberry Crisp How to Make A Sensational Savory Pie Crust Recipe 4.63 from 40 votes Print Recipe Add to Favorites Loading… A perfectly flakey pie crust recipe that will actually work for both sweet and savory pies — depending on what you'd love to make. Author: Gemma Stafford Servings: 10 people Baking Pans Oven Prep Time 20 minsCook Time 40 mins A perfectly flakey pie crust recipe that will actually work for both sweet and savory pies — depending on what you'd love to make. Author: Gemma Stafford Servings: 10 people Ingredients 2 1/2 cups (12 1/2 oz/355g) all-purpose flour1/4 teaspoon salt1 cup (8oz/225g) butter, chilled and diced1 large egg1/2 cup (4floz/115ml) water cold, roughly Instructions In a large bowl, combine flour and salt.Rub in the cold butter until mixture resembles coarse breadcrumbs. You can do this by hand or you can use a dough cutter.In a sperate jug whisk together the egg and water. Pour in most of the liquid (holding some back) and stir until mixture forms a tight ball. You might not need all of the water so add it slowly. Wrap in plastic and refrigerate for 4 hours or overnight. (You can keep it in the fridge for 48 hours or freeze for up to 6 weeks)Roll dough to fit a 9-inch pie plate, roughly 1/4 inch thick. Place crust into buttered pie plate. Press the dough evenly into the bottom and sides of the pie plate.Bake pastry as instructed in your recipe.