Normally when I am making a pie I go straight for my standard all butter crust but I recently came across the idea of a biscuit like pie crust that was just begging to be tried. This pie crust starts out a lot like a biscuit recipe where butter is cut into a mixture of flour and baking powder to form a coarse meal like texture and then milk is mixed in to form a dough. From there, instead of forming a disc and cutting out biscuits the dough is rolled out into a thin pie crust. As you might guess after seeing the baking powder in the ingredients, this crust will rise a bit as it bakes and it forms a really nice light and fluffy and yet crispy crust. One of the things that is good about this pie crust is that it uses significantly less butter than a butter crust which makes a great alternative for when you are trying to eat lighter.
Biscuit Pie Crust
A light and flaky biscuit like pie crust that is a great alternative to the pastry pie crust that uses a lot less butter. To change things up you can add some herbs to the crust. This biscuit crust works equally well in sweet pies like a peach pie or savoury pies like a chicken pot pie or a corn and tomato pie.
Servings: makes enough 2 pie crusts or 1 double pie crust
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Printable Recipe
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 3/4 teaspoons salt
- 6 tablespoons unsalted butter, cold and cut into 1/4 inch cubes
- 3/4 cup milk
- 2 tablespoons basil, chopped (optional)
Directions
- Mix the flour, baking powder and salt in a food processor.
- Add the butter and pulse until it resembles coarse meal.
- Add the milk and pulse until it forms a dough.
- Split the dough in half and roll each out on a well floured surface one at a time.
Baking tips: When baking this pie crust, brush the top with melted butter or an egg wash, slit some hole in it and bake as per the pies instructions. If baking at 350F for longer than 20-30 minutes you can loosely cover the top with foil for all but the last 20 minutes to keep it from getting too dark.
Similar Recipes:
All Butter Pie Crust (Pâte Brisée)
Use in:
Corn and Tomato Pie
