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    Home » Cooking Basics

    Savory Herb Pie Crust

    October 13, 2020 • Updated: September 16, 2022 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    savory herb pie crust recipe

    Our tender, flaky Herb Pie Crust is the perfect wrapping for all your savory pies and pastries, and the herbs can easily be customized to complement any dish.

    Classic Chicken Pot Pie baked in a large cast iron skillet. Hearts are cut out of the pie crust to vent.
    Jump to:
    • What's the Story Behind this Recipe?
    • Why this Recipe Works
    • What Goes into this Recipe
    • How to Make Basic Herbed Pie Crust
    • FAQs & Expert Tips
    • Related Recipes
    • Savory Herb Pie Crust

    What's the Story Behind this Recipe?

    The foods we prepare for the people we love stays with them long after we are gone. My mother will always be remembered for her fruit pies and her spaghetti sauce and her chili mac. Simple, dependable, and delicious. When I remember Mr B's Great-Granny (who I first met when we were 15), I always think of her homemade egg noodles; and the smell of fried bologna always reminds me of my Grandma Lucy.

    So what will you be remembered for? For me, my classic Italian lasagna is for sure in the running, as is Mr B's personal favorite; my Shepherd's Pie. (I have a few fans.)

    But just as likely, I will be remembered for my Chicken Pot Pie, made with homemade chicken stock and oven roasted vegetables. The crowning touch on this most ultimate of comfort foods is a tender, flaky, golden crust infused with herbs specially chosen to complement the savory, creamy chicken filling.

    Why this Recipe Works

    This tender, flaky Herb Pie Crust is the perfect wrapping for all your savory pies and pastries, and the herbs can easily be customized to complement any dish. 

    herb pie crust on chicken pot pie; ready to bake

    There are plenty of tips and tricks out there to help you achieve that perfect pie crust; however, in my experience, following these three basic rules will keep you on the road to tender, flaky, pie perfection every time!

    3 Secrets to Perfect Pie Crust

    Mom taught me three simple rules for making pie crust. 

    1. Keep everything COLD. – The colder you can keep things, the more successful your crust will be. Refrigerate or freeze everything you are using to make your pastry dough, including your mixing bowl! If your dough starts feeling melty or too soft to work with, immediately put everything back in the fridge or freezer for a few minutes. You will never ruin your crust by taking some extra chill time. 
    2. Incorporate fats by hand. – One of the leading causes of tough crust is that bits of fat in it are too small. (This is why I avoid using a food processor for making pastry crust.) I do, however, often coarsely grate my butter. (I usually chill it, along with the shortening, for at least an hour.) I find that this allows me to distribute it quicker, therein keeping everything colder. 
    3. Do not overmix. – Gluten formation in pastry dough results a tough, chewy crust, and is to be avoided whenever possible. Gluten strands are formed the more you mix the dough. This is why you want to avoid over-mixing or kneading pastry dough once the liquid has been added. 

    What Goes into this Recipe

    pastry dough ingredients: flour, butter, shortening, water, salt.

    Ingredient Notes & Substitutions

    ★ Shortening: We use Crisco for making pies.

    ★ Butter: We use salted butter for herbed pie crust. Unsalted butter also works fine.

    ★ Flour: Use all-purpose white flour, bleached or unbleached.

    Do not use bread flour for pie crust. It has too much protein and will make the crust tough and chewy.

    ★ Water: Water added to pie crust should always be ice cold!

    ★ Herbs: This recipe suggest using 1 teaspoon of Herbes de Provence or ½ tsp. dried sage + ½ tsp. dried thyme. Use whatever herbs will best complement whatever you are filling the pie with.

    ★ Salt: Salt adds flavor to pie crust. Leave it out and the crust will taste like cardboard. Use table salt or fine sea salt for pie crusts for best results.

    How to Make Basic Herbed Pie Crust

    In a medium bowl, whisk flour, dried herbs, and salt together with a fork.

    Using a pastry cutter, fork, or your fingers (my personal choice) work the cold shortening into the flour mixture until the texture resembles that of strudel crumble.

    Shortening mixed into flour and salt, in a large glass mixing bowl.

    Add coarsely grated (or cut) ice-cold butter to flour mixture. Work the butter in using a pastry cutter, fork, or your fingers.

    butter added to pie dough mix in a large glass mixing bowl.

    It's OK to leave large pieces of butter (balls up to the size of a lima bean): this is what makes your pie crust flakey!

    Cool flour mixture in freezer 5 minutes before proceeding.

    Sprinkle ½ cup ice cold liquid (ice water, or ice water+vodka) over the top of the flour mixture and stir with a wooden spoon until a ball begins to form. (IMPORTANT: Do not pour liquid onto flour mixture: sprinkle it.)

    Ice water added to pie dough, being mixed with a wooden spoon.

    Turn dough out onto counter and press together into a large ball or disk. (You may need to knead the dough a few times to get it to stick together, but the idea is to handle it as little as possible.)

    Pastry dough turned out onto a wooden board.

    Divide dough in half. (This will make it easier to work with later.) Press each half into a disk. Do not overwork the dough: just press it together. Wrap each disk tightly in plastic wrap.

    Refrigerate prepared dough for at least one hour, and up to two days.

    savory herb pastry dough wrapped in plastic and resting.

    Roll out and bake according to directions for whatever you are making.

    herb pie crust rolled out on parchment

    Standard Pastry Baking Times

    • Single Crust Pie (Filled) • 400 - 425°F | 205-218°C • 35-55 minutes
    • Pie Shell Only (Unfilled) • 450°F | 232 °C • 12-15 minutes
    • Double-Crust (Uncooked Filling) • 400 - 425°F | 205-218°C • 45-55 minutes
    • Double-Crust (Cooked Filling) • 425 - 450°F | 205-232 °C • 30-45 minutes

    FAQs & Expert Tips

    Use Parchment Paper for Rolling

    This dough can be rolled out on a floured surface; however, I find that sandwiching dough between two parchment sheets allows me to roll it out smoothly without adding too much additional flour while dusting. It also allows me to turn it over easily to roll the opposite side. 

    To do this:

    1. Place your refrigerated dough disk between two sheets of parchment, dusting both sides lightly with flour before placing the top sheet.
    2. Beginning in the center of the disk, roll away from you, then spin the dough about a quarter turn.
    3. Repeat this motion, rolling from the center and turning a quarter turn, applying pressure evenly as you go.
    4. Flip the entire thing over and repeat on the opposite side, rolling until you achieve the desired thickness.
    5. Chill the dough for a few minutes if it becomes too soft or sticky.

    Flour Hydration

    Did you know that different types and brands of flour hydrate differently?

    Flour varieties have fundamental differences between them, hydration being one of the most critical. That’s why water measurements in a pie ingredient list are often listed as estimates (i.e., add more as needed.) If you’re unsure if you need to add a bit more flour, allow the dough to rest in the fridge for an hour to give the flour a chance to absorb some of the liquid. If the dough still too soft, dust it with some extra flour as you roll it out. 

    How does the type or brand of flour affect pie dough?

    Did you know that different types and brands of flour hydrate differently?

    Flour varieties and brands have fundamental differences between them, hydration being one of the most critical. That’s why water measurements in a pie ingredient list are often listed as estimates (i.e., add more as needed.) If you’re unsure if you need to add a bit more flour, allow the dough to rest in the fridge for an hour to give the flour a chance to absorb some of the liquid. If the dough still too soft, dust it with some extra flour as you roll it out. 

    baked chicken pot pie with herb pastry crust.

    Related Recipes

    • Basic Sweet Pie Crust
    • Classic Homemade Chicken Pot Pie
    • Easy Pie Dough Roses (Pastry Roses)
    • Walnut-Citrus Tuna Hand Pies

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    Classic Chicken Pot Pie

    Savory Herb Pie Crust

    This easy pie crust recipe can be made plain, or seasoned with dry herbs to complement any savory filling.
    Makes one standard double-crust pie, two standard single-crust pies, or ten 6-inch hand-pies.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Basic Baking
    Cuisine: American, Comfort Food
    Diet: Vegetarian
    Prep Time:15 minutes
    Chilling Time:1 hour
    Total Time:1 hour 15 minutes
    Servings: 12 servings
    Calories: 260kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 Mixing Bowl
    • 1 Rolling Pin

    Ingredients

    US Customary - Metric
    • ½ cup shortening chilled for one hour
    • ½ cup butter chilled for one hour; coarsely grated or cut into ¼" pieces
    • 3 cups all-purpose flour or more, as needed
    • 1 teaspoon Herbes de Provence or ½ tsp. dried sage + ½ tsp. dried thyme; or 1 teaspoon dried herbs of your choice
    • ½ cup ice water
    • ½ teaspoon table salt

    Instructions

    • In a medium bowl, whisk flour, dried herbs, and salt together with a fork.
    • Using a pastry cutter, fork, or your fingers (my personal choice) work the cold shortening into the flour mixture until the texture resembles that of strudel crumble.
    • Add coarsely grated (or cut) ice-cold butter to flour mixture.
    • Work butter in using a pastry cutter, fork, or your fingers.
      It's OK to leave large pieces of butter (balls up to the size of a lima bean): this is what makes your pie crust flakey!
    • [Optional] Cool flour mixture in freezer 5 minutes before proceeding.
    • Sprinkle ½ cup ice cold liquid (ice water, or ice water+vodka) over the top of the flour mixture and stir with a wooden spoon until a ball begins to form.
      IMPORTANT: Do not pour liquid onto flour mixture: sprinkle it.
    • Turn dough out onto counter.
    • Press together into a large ball or disk.
      Divide dough in half. (This will make it easier to work with later.)
      Press each half into a disk. (Do not overwork the dough. Just press it together.)
      Wrap each disk tightly in plastic wrap.
      Refrigerate prepared dough for at least one hour, and up to two days.
    • Roll out and bake according to directions for whatever you are making.
      TIP: I like to roll pastry dough out between sheets of parchment. It allows me to flip the dough easily, and place it without concerns over tearing.

    Notes

    Standard Pastry Baking Times

    • Single Crust Pie (Filled) • 400 - 425°F | 205-218°C • 35-55 minutes
    • Pie Shell Only (Unfilled) • 450°F | 232 °C • 12-15 minutes
    • Double-Crust (Uncooked Filling) • 400 - 425°F | 205-218°C • 45-55 minutes
    • Double-Crust (Cooked Filling) • 425 - 450°F | 205-232 °C • 30-45 minutes

    Nutrition

    Serving: 1batch | Calories: 260kcal | Carbohydrates: 24g | Protein: 3g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 159mg | Potassium: 36mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 240IU | Vitamin C: 0.04mg | Calcium: 9mg | Iron: 2mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.

    Originally published November 1, 2012. Post has been updated with new content, images, and recipe instructions to improve reader experience.

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    About Renée B.

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

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    1. Bev says

      February 04, 2021 at 2:37 am

      Ok I have got to ask what does the vodka do ? I’ve never heard of this before

      Reply
      • Renée says

        February 08, 2021 at 5:11 pm

        The science behind it is that the alcohol in the vodka adds moisture to the dough without encouraging gluten formation, since gluten doesn’t form in alcohol. Also, the vodka evaporates more efficiently than water during the baking process, removing more moisture and resulting in a flakier and crispier crust.

        You can find a slightly longer explanation, as well as my own side-by-side comparison, below the recipe card on my Sweet Pie Crust recipe post.

        Reply

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