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Italian Savory Pie Crust Recipe

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.

savory crust dough on a black board

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 –

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
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.
Prep Time 10 minutes
Chilling Time 1 hour
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: 694kcal | Carbohydrates: 95g | Protein: 13g | Fat: 28g | Saturated Fat: 4g | Sodium: 294mg | Potassium: 134mg | Fiber: 3g | Sugar: 1g | Calcium: 19mg | Iron: 6mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

24 Comments

  1. 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.

  2. 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!

  3. 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!

  4. 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.

  5. 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?

    1. 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.

  6. 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!

  7. 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

  8. 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

  9. 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

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