Holidays are synonymous with gatherings of family and friends, coming together about stories of the year past and laughs over shared memories. Quiet jazz plays in the background, setting the mood for the comfort food that is soon to be enjoyed. A comfort favorite in my family is savory pies – chicken pot pie and steak and stout pie to be specific. Take the hearty and rich flavors of a thick soup or stew, pair it with a buttery flaky crust, and it has the warmth and comfort of the holidays written all over it.
Taking a cue from chef Emeril Lagasse, let’s “kick it up a notch”. Adding a few savoury spices to the traditional pie crust recipe really elevates a dish and brings in beautiful aromas and flavors. Here, I’ve incorporated fresh sage, rosemary, and salt and pepper into the dough of a chicken pot pie to really evoke the holiday feeling.
A special thank you to my sister for creating the delicious pot pie filling and hosting a great girls night in this past weekend! She really knows how to make a casual night fun and special. For anyone who hasn’t played minute to win it games, I highly suggest it! Your cheeks and abdominals will be hurting for days from the amount of laughing.
Read on for my recipe for savory pie dough.
Yield: 2 9-inch crusts, or 10 4-inch pie crust toppers
- 2 1/2 cups all purpose flour
- 1 tbsp white sugar
- 3/4 tsp salt
- 1 cup (2 sticks) chilled, unsalted butter – cut into cubes
- 6 tbsp ice water
- 5 medium sized leaves fresh sage (2 tsp dried)
- 2 sprigs fresh rosemary (1 tsp dried)
- Pepper to taste
- Equipment needed:
- Food processor or pastry cutter
- Measuring cups and spoons
- Rolling Pin
- Pie dishes
- Sift together flour, sugar, and salt directly into the food processor. Add in cubes of chilled butter. *Note: It is extremely important the the butter is cold – we want to make a crumbly dough so that the end result is flaky. If the butter is too warm, the dough will become to soft.
- Pulse ingredients with butter until dough becomes crumbly.
- Add in ice water and pulse again until the dough just becomes moist.
- Finally, add in fresh spices and pulse briefly just to incorporate. I usually just tear the sage leaves by hand to leave it “rustic” looking.
- Lightly flour your working surface and turn out dough onto it. Bring together using your hands, and form dough into two discs. Cover with plastic wrap and refrigerate for 1 hour, until butter becomes hardened once again.
- Once you’re ready to assemble your pie of choice, take the dough out of the fridge and roll into round discs, about 1/8 inch thick.
- *Note: If you are baking a pie with a pie crust bottom, be sure to bake just the bottom for about 10 minutes at 375 with pie weights before filling and topping. This will ensure the pie is cooked all the way through, without the bottom becoming soggy.
- Most savoury pies call to be baked for 40 – 50 minutes at 375 Farenheit. The final step is to brush your pie tops with egg wash (1 egg and water) to ensure a nice browning in the oven.