Sunday, January 29, 2012

Pie Crust - Black Pepper and Herb

Ok, this is my first attempt at making a savory pie crust. I think it turned out pretty good. The crust was buttery and flaky with a nice savory flavor. My friend Molly uses half butter and half shortening, I think I'll try that next time. Just be sure that both are very cold!

This crust is great for pot pies and quiches.

2 1/2 Cups Flour
1 tsp s/p (each)
1 tsp fresh Thyme leaves
1 tsp fresh Rosemary - chopped
1 cup Water with Ice Cubes
1 cup Butter - cut into cubes, covered & placed in the freezer

Preheat oven to 400°.

Whisk the first four ingredients together.

Add the cold butter. Use a pastry cutter, or two forks to cut the butter into the flour mixture until it's the size of peas.

Bring the dough together with half of the water. Add more water, one Tbsp at a time, as needed till the clumps of dough, gently kneaded together with your hands, form a ball. Start this in the bowl, then move to a floured working surface. Don't over work the dough. You don't want the little clumps of butter to melt, so work quickly!