This Flaky Herb Infused Pie Crust is a game-changer for any pie lover. Infused with fresh herbs like thyme and rosemary, it adds an aromatic twist to your traditional pie crust, making it perfect for both sweet and savory pies.
The base of our crust is all-purpose flour, providing the structure and elasticity needed for a perfect pie crust. The secret to achieving that flaky texture is in the unsalted butter, which needs to be chilled and diced. This ensures that the butter stays cold as you work with the dough, creating those beautiful flaky layers. A pinch of salt enhances the flavors, while a touch of sugar rounds out the taste profile without making the crust sweet.
The star of the show is the fresh mixed herbs, like thyme and rosemary, finely chopped and mixed into the dough. These herbs infuse the crust with a subtle yet irresistible aroma and flavor. Lastly, ice water helps bring the dough together, keeping the butter cold and ensuring a tender crust.
This herb-infused crust is versatile. Pair it with a savory filling, such as a mushroom and leek quiche, or use it as a base for a summer berry pie. The herbs complement savory dishes and add a delightful contrast to sweet fillings.
Start by gathering all your ingredients and equipment. In a large bowl, combine the flour, salt, sugar, and freshly chopped herbs. Mixing the dry ingredients first ensures an even distribution of flavor. Add in the chilled, diced butter next. You can use a pastry cutter, forks, or even your fingertips to work the butter into the flour until the mixture looks like coarse crumbs. The key here is to keep the butter cold, so work quickly.
Now, incorporate the ice water, adding one tablespoon at a time. Stir gently until the dough starts to come together. You'll notice it forming a ball; it shouldn't be sticky, just nicely moist. Once combined, wrap the dough in plastic wrap. Let it rest in the fridge for at least 4 hours or overnight. This step is crucial as it allows the gluten to relax and the flavors to meld.
When you're ready to bake, preheat your oven to 375°F (190°C). Roll out the dough on a lightly floured surface, aiming for a thickness of about 1/8 inch. Gently place it in your pie pan, pressing it down to fit snugly. Trim any excess dough hanging over the edges. If you're pre-baking the crust, poke a few holes in the bottom with a fork to prevent bubbling and bake for about 15 minutes until it's lightly golden.
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