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Home » Recipe Type » Tarts & Pies » Italian Savory Pie Crust Recipe

Italian Savory Pie Crust Recipe

By: Rosemary Published: May 14, 2019 Updated on: June 27, 2019

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A healthy Olive Oil based Savory Pie Crust, this dough comes together in 10 minutes and better than store-bought. It’s Perfect for all your savory tart and pie recipes.

Table of Contents

  • Italian Savory Pie Crust Recipe
  • The ingredients for a Savory Pie Crust:
  • How to make Savory Pie Dough:
  • What to make with Savory Crust:
      • This is the perfect crust for any savory dish, one of your favourites or one of mine –
  • How to store Savory Pie Dough:
  • Can you freeze Pie Dough?
      • Never Miss a Recipe!
  • Italian Savory Pie Crust Recipe
    • Ingredients  1x2x3x
    • Instructions 
    • Notes
    • Nutrition

savory crust dough on a black boardItalian Savory Pie Crust Recipe

I love Pies, Crostate and even tarts, and lets face it homemade is healthier and in most cases tastes better than store bought. So I thought I would give a Savory Pie Crust a try and it worked out perfectly.

The olive oil makes this a soft compact dough, that isn’t sticky and rolls out like a dream.

The ingredients for a Savory Pie Crust:

  • There are only four ingredients in this Dough, simple and easy.
  • flour – I like to use an all purpose flour which is high in protein, but you could use a lower protein flour such as 00.
  • salt – is used to enhance the flavour of the dough.
  • olive oil – it adds flavour and a little crunchiness to the crust.
  • cold water – to help bring it all together.
mixing the savory dough in a white bowl

Adding the Olive Oil to form Coarse Crumbs.

How to make Savory Pie Dough:

It is very easy to make this Savory Dough Recipe, you can make it either by hand or with a food processor. In either a large bowl or food processor whisk together the flour and salt, then add the olive oil and mix with a fork or pulse until you have coarse crumbs.

Finally add the cold water slowly, while stirring or mixing on low with the food processor until the dough comes together.

Move the dough to a lightly floured flat surface and knead until dough is smooth and compact. Wrap the dough in plastic wrap and refrigerate for 30 – 60 minutes.

ready to wrap the dough in plastic

The smooth Dough ready to be refrigerated.

What to make with Savory Crust:

This is the perfect crust for any savory dish, one of your favourites or one of mine –

  • Tomato Cheese and Savory Pie
  • Easy Cheesy Asparagus Quiche
  • Italian Fresh Tomato Cheese Pie
  • Italian Savory Rustic Pie

How to store Savory Pie Dough:

The dough should be wrapped tightly in plastic and kept in the fridge. It will keep up to 3 days. This pie dough will make 2 eight inch pie crusts, any left over dough should be refrigerated or frozen.

savory crust dough on a black board

Can you freeze Pie Dough?

You can freeze the dough in a couple of ways, the first is to wrap the dough tightly with plastic wrap, then place the  dough in an air tight bag. Be sure to thaw the dough in the refrigerator which will take approximately 3 hours and then roll it out as per the recipe.

The second way is to roll the dough out fit it into your desired pie pan and then freeze the unbaked pie crust. Wrap the unbaked pie crust tightly with plastic wrap, and then place in an airtight freezer bag.

You don’t have to thaw the unbaked crust, you can bake it immediately from the freezer. Just add about 3-4 minutes to the baking time.

The frozen pie dough or pie crust should be used within 3 months.

So if you are like me and love making savory pies or tarts, then I hope you will give this Savory Dough a try and let me know what you think. Enjoy!

up close savory crust

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    savory pie crust on a black board

    Italian Savory Pie Crust Recipe

    Rosemary Molloy
    A healthy Olive Oil based Savory Pie Crust, this dough comes together in 10 minutes. It's Perfect for all your savory tart and pie recipes.
    4.87 from 23 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Chilling Time 1 hr
    Course Dough
    Cuisine Italian
    Servings 2 8 inch pie crusts
    Calories 694 kcal

    Ingredients
      

    • 2 cups all purpose flour (260 grams)
    • 1/4 teaspoon salt
    • 1/4 cup olive oil (50 grams)
    • 1/2 cup + 1 tablespoon cold water (130 grams)

    Instructions
     

    • In a large bowl or bowl of a food processor whisk together the flour and salt, then add the olive oil, stir with a fork or pulse to combine to form coarse crumbs.
    • Slowly add the cold water and continue stirring or pulsing until dough comes together.
    • Move the dough to a lightly floured flat surface and knead until smooth. Wrap the dough in plastic and refrigerate one hour before using.

    Notes

    If you find the dough too sticky then add more flour a tablespoon at a time until dough is smooth.
    If you find the dough too crumbly then add cold water a tablespoon at a time until dough comes together and is smooth and compact.

    Nutrition

    Calories: 694kcalCarbohydrates: 95gProtein: 13gFat: 28gSaturated Fat: 4gSodium: 294mgPotassium: 134mgFiber: 3gSugar: 1gCalcium: 19mgIron: 6mg
    Keyword Italian pie crust, savory pie crust, savory pie dough
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      1. Caroline L says

        November 16, 2022 at 4:04 pm

        5 stars
        Love this pastry, tastes delicious and easy to make

        Reply
        • Rosemary says

          November 18, 2022 at 3:47 pm

          Hi Caroline, thanks so much, so glad you enjoyed the recipe. Take care!

          Reply
      2. Martha Milagro says

        September 28, 2021 at 12:27 am

        5 stars
        Estupenda receta. Estoy organizando un proyecto pequeño de pastelería y tus recetas me están ayudando mucho. Con esta masa salada para tarta, es también posible preparar rollos, pasteles rellenos de carne o pollo?
        Gracias por tu atención.

        Reply
        • Rosemary says

          September 29, 2021 at 7:55 pm

          Muchas gracias Martha, sí, la masa funcionaría para eso. No hablo español. Usé el traductor de Google, así que espero que tenga sentido. 🙂

          Reply
      3. Nicole says

        June 6, 2021 at 6:45 am

        5 stars
        Love this!! Made it tonight for a Torta Salata and will DEFINITELY make it again. Eat, delightful and tasty. Exactly what I need in a vegan savory crus. Thank you!

        Reply
        • Rosemary says

          June 7, 2021 at 6:42 pm

          Hi Nicole, thanks so much, glad you enjoyed it. Have a great week.

          Reply
      4. Gisele says

        April 1, 2021 at 12:17 pm

        5 stars
        Excellent! Comes together so easily and simple to work with!

        Reply
        • Rosemary says

          April 1, 2021 at 4:43 pm

          Hi Gisele, thanks so much, so glad you like it. Happy Easter.

          Reply
      5. Gisele says

        April 1, 2021 at 12:15 pm

        I am always searching for an easy & delicious savory crust recipe! Found it! This dough was beautiful to work with and taste delicious! I used it for my pizza rustica! THANK YOU! My search is finally over 😀 This is now my go to!

        Reply
        • Rosemary says

          April 1, 2021 at 5:12 pm

          Thanks so much Gisele, glad you liked it. Take care.

          Reply
      6. Lesley says

        January 22, 2021 at 3:20 pm

        2 stars
        I just double checked the ingredients to be sure that I followed your recipe correctly and I believe that I did right. It was so easy to make. I refrigerated it for 1 hour. It rolled out perfectly. I did need to cook it an extra 10 minutes. But my husband and I felt that the crust was flat tasting and not at all flaky. I much prefer a flaky crust with more flavor. Next time I make your Zucchini Pies, I will use a traditional crust recipe.
        I do want to say that I have in the past enjoyed your recipes very much.

        Reply
      7. Reem Bieber says

        November 28, 2020 at 1:43 pm

        are the nutrition values for one crust or two ?

        Reply
        • Rosemary says

          November 28, 2020 at 4:56 pm

          Hi Reem, for one crust.

          Reply
      8. Sandra says

        November 21, 2020 at 8:53 pm

        Hello, are you aware there’s no instructions after you chill the dough? Thanks. Sandra

        Reply
        • Rosemary says

          November 21, 2020 at 8:57 pm

          Hi Sandra I actually link recipes that you can use the dough with, it has the baking instructions in the recipe. Hope that helps.

          Reply
      9. Satvika says

        August 6, 2020 at 12:52 pm

        I like the nutritional values for this recipe. Any idea how I can make this pastry puffy/flaky? Should I add a bit of baking powder maybe?

        Reply
        • Rosemary says

          August 8, 2020 at 12:06 pm

          Hi Satvika, in order to make it flakier I think you have to replace the olive oil with butter. So instead of 1/4 cup olive oil you should replace it with 1 1/4 tablespoons of soft butter. Although I have never tried it. Let me know if you try it.

          Reply
      10. Kevin J says

        June 19, 2020 at 8:43 pm

        5 stars
        Makes an amazing thin and crisy pizza crust. Cooked it in a cast iron pan on the grill with marinara, mozzarella and basil…delish!

        Reply
      11. David Bevan says

        May 10, 2020 at 12:04 pm

        5 stars
        used your pizza base recipe before and all went well ,making a vegetarian sausage and artichoke pie today …. my mouth is just watering at the thought…. thanks for all your recipe help DAVE B

        Reply
        • Rosemary says

          May 10, 2020 at 8:48 pm

          Hi David, thanks so much, the pie sounds amazing. Take care.

          Reply
      12. Kay Self says

        May 8, 2020 at 8:12 pm

        5 stars
        Hi: Just made dough this morning. Used spelt flour and did a bit less. Great! But now I’m wanting to put in oven and can’t see the recommended temperature….so I’m guessing 200C preheated? Many Thanks

        Reply
        • Rosemary says

          May 9, 2020 at 8:26 pm

          Hi Kay, yes 200C is the correct temperature. Let me know how it goes.

          Reply
      13. Ivana Pryor says

        January 30, 2020 at 11:28 am

        Do you need to blind bake the Savory pie dough? Or can you line the dish with dough add quiche mixture and cook?
        Regards Ivana

        Reply
        • Rosemary says

          January 30, 2020 at 12:48 pm

          Hi Ivana, I would just add the quiche mixture and bake it, no need to pre bake.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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