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.
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.
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.
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.
Love this pastry, tastes delicious and easy to make
Hi Caroline, thanks so much, so glad you enjoyed the recipe. Take care!
Estupenda receta. Estoy organizando un proyecto pequeño de pastelerÃa 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.
Muchas gracias Martha, sÃ, la masa funcionarÃa para eso. No hablo español. Usé el traductor de Google, asà que espero que tenga sentido. 🙂
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!
Hi Nicole, thanks so much, glad you enjoyed it. Have a great week.
Excellent! Comes together so easily and simple to work with!
Hi Gisele, thanks so much, so glad you like it. Happy Easter.
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!
Thanks so much Gisele, glad you liked it. Take care.
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.
are the nutrition values for one crust or two ?
Hi Reem, for one crust.
Hello, are you aware there’s no instructions after you chill the dough? Thanks. Sandra
Hi Sandra I actually link recipes that you can use the dough with, it has the baking instructions in the recipe. Hope that helps.
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?
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.
Makes an amazing thin and crisy pizza crust. Cooked it in a cast iron pan on the grill with marinara, mozzarella and basil…delish!
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
Hi David, thanks so much, the pie sounds amazing. Take care.
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
Hi Kay, yes 200C is the correct temperature. Let me know how it goes.
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
Hi Ivana, I would just add the quiche mixture and bake it, no need to pre bake.