Pie crust – savoury

Salted pie crust is easy to make with a machine or why not with an onion. You can vary the base to your liking by changing the ratio of flour. Rye more for mushrooms and game. More wheat for cheese, etc.

Ingredients; 28cm diameter shallow pie

150g butter 4 – 5 dl wheat flour (or some rye/oat flour) 1 tsp salt 1 egg

Tip: For a lighter pie crust, replace 100g butter with 1.5 dl cream.

Soften the butter in a room temperature dish.

Whisk the egg and salt together in a bowl. Add butter and flour. Flour so that the dough does not stick to the flour. Knead the dough until smooth and place in plastic wrap to rise for 15 minutes.

Roll out the dough to the desired size to fit the pan.

It’s a good idea to preheat the pie crust for a few minutes before placing the toppings. Use a fork to prick holes in the base and remember that the edges will settle in a hot oven. If you’re pre-baking a high-sided double layer pie crust, the inside of the pan will need something to support it.