If you’re looking for a flavorful savory pie crust recipe, look no further than this Fennel Seed Pie Crust. The flavor is unforgettable. Also, the recipe is easy and forgiving, which makes it a no-fail pie crust. Use it for tomato tarts like our Fresh Tomato & Fontina Cheese Tart, or other types of pie-themed main dishes.
- I love my mortar and pestle. The fragrance you immediately smell with crushing any herb is delightful. However, a spice grinder (like this one, from Walmart), can be a big time saver. I buy bigger batches of whole spices because they stay fresh longer, meaning, they hold their bright flavors and scents longer when I blend them just before using. You’ll love how your kitchen smells when grinding spices.
- Brushing the crust mid-bake is important as it creates a seal on the crust to seal in its moisture and help prevent sogginess when you add toppings. You won’t need the whole egg white but be generous with brushing it on.
- The recipe is for preparing the crust for a short bake with its toppings. Shorten or lengthen the time as needed based on what you’re featuring, i.e. thicker cheeses, partially cooked meats, etc.
- Cover the crust edges if needed to prevent overbrowning or burning.
- A 9-inch tart pan gives you a thick crust. It’s what we used in our test runs. You can, however, go up to a 12-inch tart pan; just reduce the baking time appropriately.
I hope you enjoy this Fennel Seed Pie Crust as much as we did. Put it in your baking plans today!
Fennel Seed Pie Crust
1 tablespoon fennel seeds
10 tablespoons shortening, softened, divided
1 1/2 cups all-purpose flour (180 grams)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons boiling hot water
1 egg white
- Preheat oven to 450 degrees.
- Crush fennel seeds in a spice grinder or with a mortar and pestle; set aside.
- Grease your pan with a teaspoon of the shortening or butter.
- Using a pasty blender or food processor, combine the flour, baking powder, remaining shortening, and salt until blended.
- Add hot water and the crushed fennel and mix until blended.
- Press the crust into your tart or pie pan.
- Bake 10 minutes, then reduce oven temperature to 400 degrees and remove pie to brush with egg white.
- Bake 10 minutes longer, until golden brown.