This Rustic Herb Pie Crust brings a fragrant, flavorful twist to your traditional pie dough. With its blend of herbs and buttery goodness, it's perfect for both savory and sweet fillings, making it a versatile choice for any season.
All-purpose flour is the base of our crust, providing structure and stability. It's versatile, making it suitable for all kinds of fillings. Unsalted butter is crucial for that flaky, tender texture. Using chilled butter helps create pockets of steam in the dough, leading to that perfect flakiness. Ice water helps bring the dough together without melting the butter, preserving the flakiness. A pinch of salt enhances the flavors, while dried thyme and dried rosemary add an earthy, aromatic dimension that sets this crust apart.
This herb-infused crust pairs beautifully with savory fillings like quiche or chicken pot pie. For a sweet twist, try it with apple or pear pies — the herbs complement the fruit's sweetness wonderfully. A dollop of whipped cream or a scoop of vanilla ice cream never hurts as a finishing touch!
Start by grabbing a large mixing bowl. Combine the flour, salt, thyme, and rosemary in it. Mix them together with a whisk or a fork to ensure the herbs and salt are evenly distributed. Now, take your butter, which should be chilled and diced, and add it to the dry ingredients. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs. You want those little butter pieces because they'll melt during baking and create a flaky texture.
Next, gradually add ice water, one tablespoon at a time, while gently mixing with your hands or a spatula. Be cautious here; you don’t want to overwork the dough. Add just enough water until the dough holds together when you form it into a ball. Once the dough is ready, wrap it in plastic wrap and let it chill in the fridge for at least 4 hours, though overnight is even better. This rest period allows the gluten to relax and the flour to fully hydrate, making the dough easier to roll out later.
When you're ready to use the dough, lightly flour your work surface and roll it out to fit your pie pan. Be gentle and patient, turning the dough as you roll to maintain an even thickness. Once it’s rolled out, carefully transfer it to your pie pan, pressing it into the edges. Trim any excess and you’re all set for your filling!
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