What To Make With Pie Crust For Dinner?
Pie crust isn’t just for sweet treats! You can use pre-made or homemade pie crust to create savory and satisfying dinner options like quick pot pies, tasty tarts, and even delicious pizza crusts. Pie crust offers a versatile and surprisingly easy way to elevate your weeknight dinners.
The Unexpected Versatility of Pie Crust for Dinner
Many home cooks associate pie crust solely with dessert. However, this humble dough is a blank canvas ready to be transformed into a multitude of savory dishes. The light, flaky texture and subtle buttery flavor of pie crust complements a wide range of ingredients, from vegetables and cheeses to meats and sauces. Utilizing pie crust creatively eliminates the need for more specialized doughs, making it a convenient and time-saving ingredient for weeknight meals.
Benefits of Using Pie Crust for Savory Dishes
Choosing pie crust for dinner isn’t just about convenience; it offers several distinct advantages:
- Speed and Simplicity: Pre-made pie crust significantly reduces cooking time, while homemade crust, though a bit more involved, is easily prepared in advance.
- Versatility: Pie crust can be used in an endless array of recipes, from simple quiches to elaborate hand pies.
- Flaky Texture: The signature flaky texture of pie crust adds a delightful textural element to savory dishes.
- Flavor Profile: Its subtly buttery flavor complements savory ingredients without overpowering them.
- Cost-Effective: Pie crust ingredients are typically inexpensive and readily available.
Creative Ways to Use Pie Crust for Dinner
The possibilities are practically endless, but here are some popular and delicious ideas:
- Quick Pot Pies: Fill ramekins with your favorite cooked vegetables, meats, and gravy, then top with pie crust and bake. Chicken, beef, and vegetable pot pies are all excellent choices.
- Savory Tarts: Prepare a tart shell with pie crust and fill it with a mixture of cheeses, vegetables, and eggs. Consider spinach and feta, roasted vegetable, or bacon and Gruyere tarts.
- Hand Pies: Cut pie crust into circles or squares, fill with savory fillings like seasoned ground beef, pulled pork, or mushroom duxelles, fold over, and crimp the edges. Bake until golden brown.
- Quiche: Line a pie dish with pie crust, fill with a custard base of eggs, cream, and cheese, and add your favorite vegetables or meats.
- Pizza Crust: While not traditionally used, pie crust can be rolled out thinly and used as a base for a quick and easy pizza. Its flaky texture provides a unique twist on the classic pizza crust.
- Empanadas: Similar to hand pies, empanadas feature a savory filling enclosed in pie crust. Common fillings include beef, chicken, and cheese.
- Pie Crust Croutons: Cut leftover pie crust into small squares, brush with olive oil and herbs, and bake until golden brown. Use these as a flavorful addition to salads or soups.
Choosing Between Homemade and Store-Bought Pie Crust
Both homemade and store-bought pie crust have their pros and cons:
| Feature | Homemade Pie Crust | Store-Bought Pie Crust |
|---|---|---|
| Flavor | More control over flavor and ingredients | Can be inconsistent in flavor and quality |
| Texture | Can achieve a superior flaky texture | Varies widely depending on the brand |
| Ingredients | You control all ingredients | May contain preservatives and additives |
| Time | Requires more time and effort | Quick and convenient |
| Cost | Can be more cost-effective if ingredients are already on hand | Can be more expensive than making from scratch |
Ultimately, the choice depends on your personal preferences, time constraints, and cooking skills.
Common Mistakes to Avoid
- Overworking the dough: Overworking the dough develops the gluten, resulting in a tough crust. Mix the dough gently until just combined.
- Using warm butter: Warm butter will melt into the flour, preventing the formation of flaky layers. Use cold butter and cold water.
- Not chilling the dough: Chilling the dough allows the gluten to relax and the butter to solidify, resulting in a tender and flaky crust. Chill the dough for at least 30 minutes before rolling.
- Rolling the dough too thin: Rolling the dough too thin can result in a fragile crust that tears easily. Roll the dough to a consistent thickness of about 1/8 inch.
- Forgetting to dock the crust: Docking the crust (piercing it with a fork) prevents it from puffing up unevenly during baking.
Frequently Asked Questions (FAQs)
Can I use different types of flour for pie crust?
Yes, you can experiment with different types of flour, such as whole wheat flour or gluten-free flour, but be aware that it will affect the texture and flavor of the crust. Adjust the liquid content as needed. Using all-purpose flour is generally the safest bet for consistent results.
How do I prevent the pie crust from shrinking during baking?
To prevent shrinking, ensure the dough is well chilled before baking, and blind bake the crust before adding the filling. Also, avoid overworking the dough, which can cause it to shrink.
What is blind baking, and why is it important?
Blind baking is baking the pie crust before adding the filling. It’s important for preventing a soggy bottom, especially when using wet fillings like quiche or custard. To blind bake, line the crust with parchment paper and fill it with pie weights or dried beans to prevent it from puffing up.
Can I freeze pie crust dough?
Absolutely! Freezing pie crust dough is a great way to save time. Wrap the dough tightly in plastic wrap and then in foil or place it in a freezer bag. It can be stored in the freezer for up to three months. Thaw it in the refrigerator overnight before using.
How do I make a decorative pie crust edge?
There are many ways to make a decorative pie crust edge, from simple crimping with a fork to more elaborate designs using cookie cutters or specialized tools. Practice makes perfect! YouTube tutorials are a great resource for learning different techniques.
What kind of oil can I use instead of butter?
While butter provides the best flavor and flakiness, you can use shortening or lard as a substitute. Oil is not recommended as it will result in a less flaky crust. When substituting, use the same amount as butter.
How do I avoid a soggy bottom crust?
Besides blind baking, you can also brush the bottom of the crust with a beaten egg white before adding the filling. This creates a waterproof barrier that helps prevent sogginess.
What are some good fillings for savory hand pies?
The possibilities are endless! Some popular fillings include:
- Seasoned ground beef with vegetables
- Pulled pork with barbecue sauce
- Chicken and mushroom duxelles
- Spinach and feta cheese
- Spicy black bean and corn
Can I use pre-made fillings for pot pies?
Yes, using pre-made fillings can save even more time. Canned soups, leftover stews, or rotisserie chicken are all great options. Just make sure the filling is heated through before topping with the pie crust.
What temperature should I bake savory pies at?
The ideal baking temperature for savory pies is typically 375°F to 400°F (190°C to 200°C). This temperature allows the crust to brown evenly and the filling to cook through.
How can I tell if my pie crust is fully baked?
A fully baked pie crust will be golden brown and crisp to the touch. The edges should be slightly darker than the center. If the crust is browning too quickly, you can tent it with foil to prevent it from burning.
What if I don’t have pie weights for blind baking?
You can use dried beans or rice as a substitute for pie weights. Place them on top of the parchment paper lining the crust. After baking, the beans or rice can be stored and reused for blind baking.