Let’s just say you have some leftovers — perhaps a beef stew, perhaps some chicken in, oh, I don’t know, cider gravy — and you’re thinking, "Boring! I can’t possibly eat that again." Well, my friend, should this happen to you, simply whip up a savory pie crust. In about a half an hour, you will be placing into your oven a dish worthy of company. If you happen to be a guest at my house during the winter months, you need not worry about being gauche by asking if the meat and gravy part of the pie are leftovers. They most assuredly are. And yet, you will be overwhelmed with the transcendent buttery flakiness of the crust, and will not care that I am serving you leftovers, my dear guest.
The number of dishes that can be fancied up with this dough is practically limitless. OK, so you’re a vegetarian. How about a vegetable stew, or a lentil and carrot stew? You there, Ms. Carnivore, let’s make a chili con carne and top it off with a layer of shredded pepper jack cheese and then the crust. Or maybe a lamb and carrot stew would be more to your liking. Why not add a bit of goat cheese under the crust for that dish? You see what I mean? Practically limitless.
So, now, just forget that you’ve ever read anything that implies pie dough is challenging to craft. Get thee to thy pantry and gather up the flour and butter and vegetable shortening. We’re going to make a meal-saving, savory pie crust.
Try it with this Tomato Tart recipe.