Savory Pie Crust
Have you ever been intimidated by making a homemade pie crust? I’m here to tell you to have no fear. This savory pie crust recipe is full proof. Once you loose your apprehension and try this simple method, you’ll be confident and won’t go back to store-bought. Owning a food processor makes this job a snap. I can literally make a pie crust in 3 minutes or less. It can be made a day ahead, however, I don’t recommend letting it remain too long in the refrigerator, it will discolor. If you don’t plan to use the pastry soon, put it in the freezer. The dough can be frozen for up to 3 months.
Let your inhibitions go and start making this delicious Pâte Brisée crust. Fruit pies, galettes, and quiche await your families dinner table.
*I use a savory pie crust for my pies, however, when making tarts I recommend a Basic Sweet Crust, which is sturdier.
Pâte Brisée Pastry
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar (optional)
1 1/2 sticks unsalted butter
2 tablespoon shortening chilled
1/3 to 1/2 cup ice water
In a large bowl sift the flour and salt. Cut into small pieces the butter and shortening. With a pastry cutter or fork, work the flour and butter/shortening together until it resembles small cornmeal. I prefer to use my food processor for a quicker job, however, if you don’t have one it will take you a bit longer. Slowly add the ice water little by little through the feed tube until the dough holds together. Test the dough by squeezing a small amount, it should hold together. Turn the dough out on a large piece of plastic wrap. Grasp the ends and press with your hands making a flat circle. Refrigerate for 1 hour.
If using a food processor see my video instruction.
Do you have the actual meat recipe filling for this pie recipe .as I can not find it
I used the leftover goulash meat in the pie. Just don’t add too much of the broth. https://culinaryimmigration.com/recipe/hungarian-goulash/