Go Back
4.62 from 50 votes
An empty savory pie crust recipe ready to be baked.
How to Make A Sensational Savory Pie Crust Recipe
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.

Course: Dessert, Dinner
Cuisine: American
Servings: 10 people
Author: Gemma Stafford
  • 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
  1. In a large bowl, combine flour and salt.
  2. Rub in the cold butter until mixture resembles coarse breadcrumbs. You can do this by hand or you can use a dough cutter.
  3. In a sperate jug whisk together the egg and water.

  4. 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)

  5. 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.

  6. Bake pastry as instructed in your recipe.