Recently I posted a recipe for sweet pastry dough that so many people have asked about. Well hear is the savory version but just a little different. I use Crisco for this recipe for a richer deeper flavor and a more caramelized crust. If you don’t want to go there you can substitute butter it works just fine. So versatile, you can add so many flavors if you choose. Try paprika, or black pepper instead of the rosemary and thyme. Just think about the possibilities!. Again the secret to a flakey crust is not to over work the dough. Perfect for quiche or savory tarts.
Makes enough for 2 9″ pies or a top and a bottom
2 1/2 cups all-purpose flour
7 oz. vegetable shortening
2 oz grated cheddar cheese
big pinch of salt
a spring of fresh rosemary, leaves picked off and chopped
a few springs of thyme, leaves picked off and chopped
2 large eggs, beaten
splash of milk
extra flour for dusting
- Put the flour, shortening, cheese and a generous pinch of salt into a food processor and pulse for 20 to 30 seconds or until the mixture is crumbly and fine.
- Add the rosemary and thyme or the flavors you have chosen.
- Pour in the eggs and add the milk.
- Pulse for a few more seconds until the mixture comes together.
- Scoop your dough out of the food processor onto a clean floured work surface and pat it a few times to make it more compact-don’t be tempted to knead it.
- When you have a flat round, wrap the dough in a plastic wrap and place it in the fridge to rest for at least 30 minutes.
- Now it is ready to use.