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.
Italian Savory Pie Crust Recipe
Italian Savory Pie Crust RecipeI 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.
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.
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.
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!
Italian Savory Pie Crust Recipe
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.
Martha Milagro says
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.
Rosemary says
Muchas gracias Martha, sí, la masa funcionaría para eso. No hablo español. Usé el traductor de Google, así que espero que tenga sentido. 🙂
Nicole says
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!
Rosemary says
Hi Nicole, thanks so much, glad you enjoyed it. Have a great week.
Gisele says
Excellent! Comes together so easily and simple to work with!
Rosemary says
Hi Gisele, thanks so much, so glad you like it. Happy Easter.
Gisele says
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!
Rosemary says
Thanks so much Gisele, glad you liked it. Take care.
Lesley says
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.
Reem Bieber says
are the nutrition values for one crust or two ?
Rosemary says
Hi Reem, for one crust.
Sandra says
Hello, are you aware there’s no instructions after you chill the dough? Thanks. Sandra
Rosemary says
Hi Sandra I actually link recipes that you can use the dough with, it has the baking instructions in the recipe. Hope that helps.
Satvika says
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?
Rosemary says
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.
Kevin J says
Makes an amazing thin and crisy pizza crust. Cooked it in a cast iron pan on the grill with marinara, mozzarella and basil…delish!
David Bevan says
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
Rosemary says
Hi David, thanks so much, the pie sounds amazing. Take care.
Kay Self says
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
Rosemary says
Hi Kay, yes 200C is the correct temperature. Let me know how it goes.
Ivana Pryor says
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
Rosemary says
Hi Ivana, I would just add the quiche mixture and bake it, no need to pre bake.