Savory Tart or Pie Crust
This easy to make savory crust can be any kind of savory tart or pie you want to make, and you always omit the herbs, or use whatever your favorite herbs to give it a zing. The crust is flakey and tasty.
Yield
8 servingsPrep
5 minCook
15 minReady
20 minLow Cholesterol, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
or whole wheat pastry flour, or half white flour and half whole wheat flour |
|
| 1 1/2 | teaspoons |
thyme
or oregano, or both of them |
*
|
| ½ | teaspoon |
salt
|
|
| 4 | tablespoons |
butter, unsalted
|
|
| 4 | tablespoons |
canola oil
or olive oil, or any vegetable oil |
|
| ¼ | cup |
yogurt, plain
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
or whole wheat pastry flour, or half white flour and half whole wheat flour |
|
| 7.5 | ml |
thyme
or oregano, or both of them |
*
|
| 2.5 | ml |
salt
|
|
| 6E+1 | ml |
butter, unsalted
|
|
| 6E+1 | ml |
canola oil
or olive oil, or any vegetable oil |
|
| 59 | ml |
yogurt, plain
|
|
Directions
Preheat the oven to 350℉ (180℃) degrees.
Coat a 9- to 10-inch tart pan or pie pan with the cooking spray or grease with butter.
Place the flour, herbs and ½ teaspoon salt in a food processor, pulse to combine.
Add the butter one piece at a time, pulsing once or twice after each addition, until incorporated.
Add the vegetable oil and ¼ cup yogurt and pulse just until the dough starts to come together.
Transfer the dough to the prepared pan, it will be crumbly, spread evenly and press firmly into the bottom and all the way up the sides to form a crust.
Bake the crust until set but not browned, about 15 minutes.
Let cool on a wire rack and ready to use.
