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Best Savory Pie Crust Recipe | In Jennie's Kitchen

Best Savory Pie Crust Recipe

If this recipe looks familiar, there's a good reason for that—it's pretty much my Perfect Pie Crust with the sugar omitted. Still, I thought it helpful to have a pie crust recipe that was for savory pies only included in the archives and database to make it easier for all of you.
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 pie crusts


  • 2 cups all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 12 tablespoons 1 1/2 sticks very cold butter, cut into 12 pieces (24 if doing by hand)
  • 1 large egg cold from the fridge
  • 1 1/2 teaspoon vinegar white or Apple cider NOT red wine or balsamic
  • 3 tablespoons ice cold water


  • Add the flour and salt to the bowl of a food processor. Pulse once or twice to combine.
  • Add the butter. Pulse a few times, just until the butter mixes into the flour, forming a sandy mixture with some pea-sized pieces.
  • Add the egg, vinegar, and water. Pulse 60 to 90 seconds until it comes together into a ball of dough. It’ll start out looking like wet sand, and comes together into a ball during the last few seconds of pulsing.
  • Dump the dough onto a counter (no need to flour unless you’re using the dough immediately, but note that this dough also doesn’t require any chilling time). Divide the dough into 2 equal pieces. Shape into 1-inch thick, round disk. Wrap tightly in plastic film, and chill up to 3 days.