Best 3 Savory Pie Crust Recipes

In the realm of culinary arts, savory pies stand out as delectable treats that tantalize taste buds with their symphony of flavors. These pies are not just ordinary pastries; they are culinary masterpieces that encapsulate the essence of comfort food. Whether you prefer a flaky, buttery crust or a crispy, golden-brown top, this article has you covered with a collection of savory pie crust recipes that will elevate your baking skills to new heights. From the classic all-butter crust to the more adventurous whole wheat and almond flour options, these recipes cater to diverse dietary preferences and culinary inclinations. Each recipe provides detailed instructions, ensuring that even novice bakers can create these delectable pies with confidence. So, embark on this delectable journey and discover the art of crafting savory pie crusts that will transform your meals into unforgettable culinary experiences.

Check out the recipes below so you can choose the best recipe for yourself!

TORTILLA CHIP CRUST FOR SAVORY PIE (QUICHE, MEXICAN PIE, ETC.)

Tortilla Chip Crust for Savory Pie (Quiche, Mexican Pie, Etc.) image

Great use for those extra little pieces at the bottom of the bag, or chips that are going slightly stale. It's extremely easy, made with the same method as a graham cracker crust. I find that a blender or food processor works best for getting these crushed finely enough - roughly the same as graham cracker crumbs. If you're using salted chips, be sure to omit or adjust any salt in your recipe.

Provided by ItalianMama

Categories Savory Pies

Time 10m

Yield 1 crust, 6-8 serving(s)

Number Of Ingredients 2

Ingredients

1 1/2 cups corn tortilla chips, very finely crushed
2 tablespoons butter, melted

Steps:

In a small bowl, mix crushed chips and melted butter.
Pat into the bottom and up the sides of a 9-inch pie plate.
If using for quiche or anything with a very wet filling, pre-bake at 375 for 5 minutes and allow to cool before filling.

SAVORY PIE CRUST

Savory Pie Crust image

Make this crust for our Herbed Quiche with Blue Cheese. Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield One 9- or 10-inch pie shell

Number Of Ingredients 5

Ingredients

1 1/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
3 to 4 tablespoons ice water

Steps:

Place the flour, salt, and pepper in the bowl of a food processor, and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to form a ball.
Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight.

SAVORY-CRUST CHICKEN PIE

Savory-Crust Chicken Pie image

Everyone will love the hearty combination of vegetables, chicken and sauce in this unique version of chicken potpie. And the tasty homemade crust is so simple to prepare.

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6-8 servings.

Number Of Ingredients 15

Ingredients

CRUST:
1/2 cup butter, softened
1 cup sour cream
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon dried sage
FILLING:
1/2 cup each chopped carrots, green pepper, sweet red pepper and onion
1/2 cup sliced fresh mushrooms
2 tablespoons butter
2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup shredded cheddar cheese

Steps:

In a large bowl, beat the butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; gradually add to butter mixture (mixture will be sticky). Spread onto the bottom and up the sides of an ungreased 10-in. pie plate. , For filling, in a large saucepan, saute vegetables in butter over medium heat until crisp-tender. Stir in chicken and soup. Spoon into the crust. Sprinkle with cheese. , Bake at 400° for 30-35 minutes or until lightly browned. Let stand for 10 minutes.

Nutrition Facts : Calories 387 calories, Fat 27g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 877mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.

Tips:

Use high-quality ingredients: The quality of your ingredients will greatly impact the final product. Use fresh, organic ingredients whenever possible.
Keep your ingredients cold: Cold butter and water will help to create a flaky, tender crust. Be sure to chill your butter and water before starting the recipe.
Work quickly: The more you work the dough, the tougher it will become. Work quickly to combine the ingredients and avoid overworking the dough.
Chill the dough before baking: Chilling the dough before baking will help to prevent it from shrinking and will also make it easier to roll out.
Bake the pie crust at a high temperature: A high temperature will help to create a crispy, golden brown crust. Bake the pie crust at 425 degrees Fahrenheit for 15-20 minutes.

Conclusion:

A savory pie crust is a versatile and delicious addition to any meal. With a little planning and effort, you can easily make a flaky, tender pie crust that will impress your family and friends. So next time you're looking for a delicious and easy way to enjoy a savory pie, give this recipe a try.