This savory pie crust is the perfect finish for a vegetable or meat pie; or cut it into 4" circles, add filling, and pinch the edges together to make flavorful little turnovers for lunches or snacking.
In a medium bowl, mix flour, sage, thyme and salt. with a pastry blender or fork, cut in butter until mixture resembles very coarse crumbs. (Really, who am I trying to kid - I use my hands for this.) Sprinkle ice water over the top and stir with a wooden spoon until a ball forms. Press into a ball and let rest at least 10 minutes in the refrigerator before using.
Makes enough to cover about three 9-inch pies, or one large baking dish and one medium-size dish. If you don't need that much, just cut the recipe in half.
Bake according to directions for whatever you are making.
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