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.
- 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)
- Mix the flour, baking powder and salt in a food processor.
- Add the butter and pulse until it resembles coarse meal.
- Add the milk and pulse until it forms a dough.
- Split the dough in half and roll each out on a well floured surface one at a time.