Don't forget about savory pies this season -- with a few simple tweaks, they can become your Thanksgiving game-changers. This post is brought to you by our friends at Organic Valley.
The season for pie is upon us. But somewhere between pumpkin this and pecan that, the notion of a savory pie gets lost in the mix. These hearty pockets of warmth are always crowd-pleasers, especially for guests stepping inside off of a cold doorstep; they're also a delightful weeknight staple in the coming winter months. Don't stop at traditional chicken pot pie -- fill yours with anything from steak and ale gravy to wild mushrooms and root vegetables to fish. And remember that you can always keep things simple with a galette.
Now that you are sufficiently pie-eyed, play with crust variations to add even more color and flavor to the pie -- these little details are simple but game-changing. Just keep in mind that the best time to add extra ingredients to your pie crust is after you've blended your flour and butter together in the food processor, and before pulsing in the cold water. Here are 5 ways to elevate your savory pie crusts:
Try adding 2 tablespoons each of any or all of these fresh herbs: chives, thyme, parsley, rosemary, and sage. When using dried herbs, cut back to about 1/2 to 1 teaspoon each. A crust speckled with rosemary would work beautifully with a lamb-filled pie, while thyme and sage would enhance any chicken and vegetable pie. When it comes to herbs, the pie potential is endless.
We can all agree that adding cheese to any dish is usually a home run. Cheese is always welcome in the filling, but stir some into your crust, too, like in this French Onion Tart. Try mixing up it up with different combinations of cheese: Gruyère in your filling and Parmesan in the crust, for example.
Spices such as turmeric, fennel seed, or even a healthy grind of peppercorn (black, white, or pink) can significantly alter any savory crust with just a couple tablespoons. Adding an unexpected spice like curry powder to a classic chicken pot pie is a simple yet profound change that adds a ton of flavor and glorious color.
Even just a little bacon will add a lovely smokiness to your pie. Be sure to give the bacon a good chop after frying it crisp so that the bits can be well incorporated into the crust. It's glorious in a mushroom and fennel galette or a slab pie topped with Swiss chard and Gruyère.
5. Sun-Dried Tomatoes
Sun-dried tomatoes are a beautiful addition to savory pies, but they can easily overpower when used in a filling. They're often best as a background flavor, adding tanginess, a lovely smoky red color to a crust, and tart notes to fish or vegetable pie.
First photo by Eric Moran; last photo by Ali Stafford; all others by James Ransom
This post was brought to you by our friends at Organic Valley, to celebrate all of the baking you do this holiday season.