Savory Pie Crust

This is a savory pie crust with an herbal twist. I always think of my sister when she bakes pies from scratch. With the added herbs, it gives any ordinary pie crust a fancier profile.

Ingredients

2 ¾ cups (390 grams) all-purpose flour
1 teaspoon salt

8 tablespoons (113 grams) cold butter, sliced thin.
½ cup (102 grams) shortening

½ cup plus ½ tablespoon (130 milliliters) cold water (add a couple of ice cubes)

Aromatics

Sprinkle of favorite herb seasoning.

Directions

• Mix flour, salt, and seasoning in a bowl.

• Add the shortening and sliced butter. Press the fat with your fingers until you reach a coarse sand-like texture. You may use a food processor or two forks, but I find it easier not to dirty extra dishes. If you have some specs of fat, that’s good, it will make the crust flakier.

• Pour cold water a couple of tablespoons at a time. Mix until you have formed a ball. You may not need to use all the liquid. Be sure not to over mix the dough or too much gluten will be formed, making the crust hard.

• Divide the dough into two discs and wrap it in plastic wrap. Store in the refrigerator for a couple of hours before rolling out your pie crust. This helps with any gluten you may have formed to relax.

• When you are ready to roll out your dough, sprinkle a little amount of flour on your surface and roll out your dough in a clockwise manner. Prevent rolling back and forth or your dough will shrink from the edges in your pie pan.

• You may freeze your discs for 3 months.