Must-Try Pie Crusts for Every Filling (Sweet & Savory)

From golden, flaky classics to nutty, crunchy, no-bake bases — this crust collection covers all the bases for pie perfection. Whether you’re baking a hearty meat pie, a no-bake cheesecake, a creamy quiche, or a rich chocolate tart, there’s a crust here to match. Choose your adventure: buttery and classic, crumbly and crisp, rustic and oat-packed, or even gluten-free. Each recipe is simple, dependable, and easily customized.

1. Savory Shortcrust (Best for Meat Pies)

Flaky yet firm, this all-purpose savory crust is ideal for beef, chicken, or pork fillings where structural support and rich flavor are key.

Ingredients:

• 2½ cups all-purpose flour
• 1 tsp salt
• 1 cup cold unsalted butter, cubed
• 6–8 tbsp ice water
• 1 egg (optional, for richness or egg wash)

Instructions:

1. Whisk together flour and salt in a large bowl.
2. Cut in the butter using a pastry cutter or fingertips until the mixture forms pea-sized pieces.
3. Add ice water 1 tablespoon at a time until the dough just holds together (it should not be sticky).
4. Form into a disc, wrap, and chill for at least 1 hour.
5. Roll out as base and/or top crust for your savory pie.
6. Optional: brush with beaten egg before baking for a golden finish.

2. Classic Buttery Pie Crust

Ideal for fruit pies, cream pies, and pot pies — tender and flaky every time.

Ingredients:

• 2½ cups all-purpose flour
• 1 cup (2 sticks) cold unsalted butter, cubed
• 1 tsp salt
• 1 tsp sugar
• 6–8 tbsp ice water

Instructions:

1. In a food processor or bowl, combine flour, sugar, and salt.
2. Add cold butter and pulse (or cut in by hand) until pea-size crumbs form.
3. Add ice water gradually until the dough comes together without being wet.
4. Divide into 2 discs, wrap, and chill 1 hour before rolling.
   

   3. Savory Herb Crust