Savory Herb Pie Crust

Savory Herb Pie Crust

Makes two crusts

There's nothing like homemade pie dough and this one takes it up a notch by adding flavorful herbs, making it perfect for savory pie dishes like my Heirloom Tomato Tart.

Ingredients:

2 1/4 cup of all-purpose flour

14 tablespoons cold unsalted butter, cubed

1 teaspoon of sugar

1 teaspoon of kosher salt

2 to 3 tablespoons of ice water

1 tablespoon of apple cider vinegar or vodka

8 basil leaves, chopped

2-3 sprigs of thyme, leaves removed

Method:

Put flour, sugar, and salt in a food processor. Pulse once.

Add butter and pulse several times until butter pieces are pea sized.

Add herbs, pulse once.

Add 2 tablespoon tablespoons of water plus the vinegar or vodka and pulse twice.

If the dough appears too dry, add the last tablespoon of water.

Turn dough onto clean surface and separate into two pieces. Form each into a ball.

Flatten the balls into discs and wrap in plastic.

Chill at least one hour before using.  Dough can be frozen for several months.  Thaw in the fridge or on the counter before using.