Introducing a pie crust that's not just a vessel, but a flavor experience in itself. With a rustic charm and an infusion of herbs, this flaky pie crust is bound to elevate any filling you choose to encase in it.
All-purpose flour forms the backbone of our crust, giving it structure. The unsalted butter, chilled and cubed, is key for that flaky texture, as it creates pockets of steam in the dough when it melts. Sea salt enhances the flavor, balancing the richness of the butter. The star players, dried thyme and dried rosemary, provide an aromatic, earthy flavor that makes this crust stand out. The ice water helps keep the dough cold while binding it together, and a splash of apple cider vinegar adds a subtle tang and helps tenderize the dough.
This herb-infused crust works beautifully with both savory and sweet pies. Consider using it for a quiche filled with mushrooms and Gruyère cheese, or a classic apple pie with a hint of cinnamon. Its flavor complements a wide range of fillings, so feel free to experiment!
Start by gathering all your ingredients and tools, as this makes the process smoother. In a large mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of sea salt, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary until everything is evenly distributed. This ensures the herbs and salt are incorporated throughout the flour.
Next, add the cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until you have a texture that resembles coarse crumbs. Aim for some pea-sized pieces of butter remaining, as these will create flakiness in the crust.
Now, stir in 1 tablespoon of apple cider vinegar. Gradually add 1/4 cup of ice water, a little at a time, mixing with a fork. You're looking for the dough to start coming together, but it should not be overly wet.
Once the dough holds together, divide it into two equal parts. Shape each half into a disk, wrap them tightly in plastic wrap, and refrigerate for at least an hour. This resting period allows the gluten to relax, making the dough easier to roll out.
When you're ready to use the dough, lightly flour your work surface and roll out each disk to fit your pie dish. The dough should be about 1/8 inch thick. Use it as needed for your favorite pie recipe!
Share