Pies & Tarts

How to Make A Perfectly Flaky Savory Pie Crust

4.6 from 15 votes
A perfectly flakey pie crust recipe that will actually work for both sweet and savory pies — depending on what you'd love to make.
An empty savory pie crust recipe ready to be baked.

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.

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.

Savory Pie Crust recipe with no filling, showing the holes in the bottom.

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.

A finished pie using a Savory Pie Crust.

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.

How to Make A Sensational Savory Pie Crust Recipe

4.6 from 15 votes
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
Prep Time 20 mins
Cook 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 flour
  • 1/4 teaspoon salt
  • 1 cup (8oz/225g) butter, chilled and diced
  • 1 large egg
  • 1/2 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.

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Comments & Reviews

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Gaston
Guest
Gaston
1 month ago

Haha. Separate jug? I think (hope) you meant bowl. I reserve jugs for moonshine 😉 Thanks for the recipe!

V. Gubler
Guest
V. Gubler
5 months ago

This looks great!

Nancy
Member
Nancy
6 months ago

I made the other piecrust recipe numerous times (omitting the powdered sugar for a savory crust for pot pies / including it for apple pies) you previously posted and it is fantastic! I notice it called for an egg yolk while this one calls for a whole egg. Why the difference and how does this affect the crust?

Chubby137
Member
Chubby137
14 days ago

Is this recipe enough for a top and bottom crust? Or do I have to double it? Thanks Gemma

nverma
Member
nverma
18 days ago

Hi Gemma
I was going to pre-bake the crust to avoid a soggy apple pie. After 7-8 minutes in the oven, crust sides fell to base of pie pan and the butter was very visible.
Afraid I might ruin it, removed it, assembled apple pie per your recipe. It’s baking now.

When I was preparing the dough, it was firm but workable. Did I add too much liquid?
Thanks in advance!
Nirmla

nverma
Member
nverma
18 days ago

How do I know to stop adding more liquid?

Thanks

Maria Selvanayagam
Guest
Maria Selvanayagam
20 days ago

Hello, Can you flavour the crust with herbs or cheese etc? would if change the method or baking time?

Kate Muenisiere
Member
Kate Muenisiere
21 days ago

This is very, very helpful. See, I’ve always made my fruit pie crust by melting butter with oil, mixing it with flour and salt, then chilling it before adding the water. It always came out as flaky as a biscuit, but it wouldn’t come out without breaking. This has been much easier to follow. (I still melt the butter, I always will lol)

Áine Mcfeely
Guest
Áine Mcfeely
1 month ago

Took a notion to bake a mince and onion pie my granny made when I was a kid. I remember making them on a plate and have been Searching for a recipe for pastry that sounds similar to what she used.
You mentioned that you require all purpose flour, I was wondering if self raising or plain flour will do?
Can’t wait to taste. It’s been over 30 years since I’ve tasted this….

Pat
Guest
Pat
1 month ago

Do you use salted or unsalted butter? Love your recipes!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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