Biscuit Pie Crust

Biscuit Pie Crust

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
  • 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)
  1. Mix the flour, baking powder and salt in a food processor.
  2. Add the butter and pulse until it resembles coarse meal.
  3. Add the milk and pulse until it forms a dough.
  4. 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


Gloria said...

Kevin love this pie crust! gloria

Anonymous said...

any temperature or timing recommendations for baking?

jillian :: cornflake dreams. said...

YES please.. perfect for my chicken pot pies. xoxo jillian:: cornflake dreams

aBroad said...

I will try but I won't promise to succeed.
I don't know what it is about me and pie crusts but we don't get along well. They just don't co-operate.

Angela said...

What a great idea, yum!

elly said...

This looks great, and I appreciate that it uses less butter. Definitely going to give this one a try for a chicken pot pie in the future!

Ritsin said...

I'm not a baker but this looks too good to pass up. I'll give it a try. Is it suitable for sweet pies or strictly savory?

Kevin said...

Ritsin: This crust works well on both sweet and savoury pies. Just think about a peach cobbler topped with a biscuits only this time the biscuit dough is rolled out into a pie crust instead of being formed into discs that are baked on top.

Jenni said...

What did you fill your pie with?? I know it could work with any filling... pot pie is big in this house (and I WILL be trying this crust on it the next time) but I'm just curious :D It looks yummy! (My stand-by pie crust is also all-butter, but I LOVE biscuits... so I'm already swayed!)

Jenni said...

Ugh... ignore that last comment... I see now after properly going to your blog, that it's tomato and corn. Premature commenting strikes again. :)

Anonymous said...

2 Questions

You call for the salt divided but unsure if it all gets used at once.

Would you blind bake this if using for a fruit pie?

Great idea! Look forward to using!

Kevin said...

Anonymous: I cleaned the Recipe up. You can pre-bake it but keep in mind that it will rise a bit due to the baking powder.

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