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

Biscuit Pie Crust

Prep Time: 10 minutes Total Time: 10 minutes Servings: 2

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.

  • 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.


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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