The Red Truck Bakery’s Savory Pie and Quiche Crust
Servings
dough for 210-inch pie crusts
Servings
dough for 210-inch pie crusts
Ingredients
Instructions
  1. In the large bowl, whisk together the flour and salt. Add the chilled cubed butter and shortening; cut the butter and shortening into the flour mixture using your fingers, two knives, or a pastry blender until broken down into pea-sized pieces. Add the egg yolk and the sage and mix until combined. Gradually add the cold water and mix until the dough comes together. If it’s crumbly, add a bit more water 1 teaspoon at a time. If it seems sticky, add a bit more flour.
  2. Divide the dough in half and form it into two discs. Wrap each disc in plastic wrap or put them in individual freezer bags, and chill for 30 minutes before use, or freeze the dough for up to 1 month, thawing for 2 hours in the refrigerator before using.