Skip to main content

Suvir’s Biscuit Crust


Recipe Summary

Recipe Servings: 6 portions Recipe Preparation Time: 25 minutes Recipe Cook Time: 1 minutes


2 cups all purpose flour 1 tsp herbes de Provence 1 tbsp baking powder 1 tsp Kosher salt 6 tbsp unsalted butter, cut into small pieces 3/4 cup milk


Place the flour, herbes de Provence, baking powder, and salt in the bowl of a food processor and pulse to combine. Add the butter and pulse until there aren’t any pieces larger than a small pea. Transfer the mixture to a large bowl and pour in the milk, stirring until the mixture is shaggy and no wet spots remain. Knead just a few times to create a ball of cohesive dough. Use a knife to divide the ball into two pieces, one slightly larger than the other. Place the larger dough ball on a long sheet of plastic wrap or baking paper and cover with another sheet. Roll the dough out into a 12-in/30.5-cm circle that is about 1⁄4 in/6 mm thick, then place the circle on a baking sheet and refrigerate it for 20 minutes. Repeat with the other dough ball, rolling it out to a 12-in/30.5-cm circle (it will be thinner than the first), and then placing it in the refrigerator to chill. - Courtesy of Chef Suvir Saran A thin, biscuit-style pie crust. Makes 2 crusts, perfect for a covered pie.

Recommended Products