Parmesan-Flavored Pie Crust Dough
Makes one 9-inch pie crust
This Italian-inspired pie crust recipe is easy and so good. It works well with most any savory meat or vegetable pie fillings, such as the veal pie in the similar and related recipes links.
- 1-1/2 cups sifted all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 cup grated Parmesan cheese
- 1/2 cup butter, preferably unsalted, room temperature
- 4 to 5 tablespoons cold water
Sift flour with garlic powder. Stir in oregano and cheese. Add butter and cut into flour mixture with pastry cutter or forks until it makes fine pieces. Gradually add 4 tablespoons water into mixture and stir until dough holds together, adding the extra tablespoon of water if needed. Roll out two-thirds of the dough on a lightly floured surface to an 11-inch circle. Place in the bottom of a 9-inch pie pan. Roll out the remaining dough to 1/8-inch thickness. Cut into 2-inch rounds. Set aside. Fill pie as directed in pie recipe and top with the rounds. Bake according to recipe directions.
Note: Top dough can be cut into other shapes as desired. If there are extra scraps of dough, roll them out, place on a small sheet pan, top with a little extra grated cheese, and bake along with the pie to enjoy as a delicious savory snack.