Herb Pie Crust
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Makes a double crust. I use 1/2 & freeze half. I use a 9x13” jelly roll pan for a small slab style.
Cube 2 sticks cold unsalted butter (225g). Place in freezer for 20 min.
1
Chop your choice of fresh herbs. Enough for 3 Tbs.
2
I use a food processor. So easy! Add 2 3/4 C flour. Or weigh 325g. No measuring cups. Even easier!
3
Add 1 tsp salt, 1/2 tsp pepper, frozen butter. Pulse several x until mixture crumbly (about 15 x)
4
Add 1/2 C ice water (120 ml). Blend until mix starts to stick together & almost forms a ball.
5
Prepare a sheet of plastic wrap or bee wrap. Add your herbs. Pack dough in wrap & form a rectangle.
6
Cut in 1/2. Roll out to fit a 9x13 jelly pan allowing 1 1/2” over hang. Fold & chill 20 min.
7
Line 9x13 pan (1/4 sheet tray). Trim, pinch, flute edges (or your fave edge). Chill 30 min.
8
Use with your favorite savory pie recipes. I love a small slab 9x13. The key is keep chilling dough!