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Sweet and Savoury Air Fryer Pie Crusts
Sweet and Savoury Air Fryer Pie Crusts is a modern British recipe for a classic sweet and savoury pastry (pie crusts) adapted to be cooked in an air fryer. The full recipe is presented here and I hope you enjoy this classic British version of: Sweet and Savoury Air Fryer Pie Crusts.
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Serves:
4
Rating: 
Tags : British Recipes
This is an evolution of my basic shortcrust pie dough that gives excellent results every time in the air fryer. The sweet version contains sugar whilst the savoury version contains black pepper and herbs (I would suggest dried thyme and/or savoury as the best options)
Ingredients:
225g (1/2 lb) Plain Flour
100g (1/2 cup) Butter, at room temperature
ice cold water, for binding
For the sweet version:
4 tsp Caster Sugar
For the savoury version:
salt and freshly-ground black pepper, to taste
1 tsp dried thyme or 1 tsp dried savory (or a mix)
Method:
Finely dice the butter then add to a mixing bowl with the flour. If making sweet shortcrust add the sugar. If making savoury add the seasonings and herbs.
Rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
Adding a little water at a time, mix the ingredients until they come together as a dough (pie crust). If the weather is cool you can roll out immediately, if warm cover the pastry in clingfilm (plastic wrap) and chill in the refrigerator for 1 hour.
Dust you work surface and rolling pin with flour. If making a tart (only bottom pastry) roll out as is. If making a pie, divide the dough into two uneven pieces (larger for the base, smaller for the top).
Turn out your pastry onto the floured work surface and dust the top with flour. Roll out until large enough to cover the base and sides of your pie dish.
Drape the pastry over your rolling pin then transfer to your pie dish and press into the base and sides then trim off the excess pastry. If baking blind, line with baking parchment and fill with baking beans. Bake bling in an air-fryer per-heated to 180°C (360F) and cook for 10 minutes. Remove the paper and baking beans and cook for a further 5-8 minutes, until the pastry is dry. Set aside to cool.
Fill the pie as desired and if making a top crust, roll this out until large enough to cover the pie. Crimp the top and bottom pastries together with the tines of a fork, then pierce the top to make steam holes. Trim the pastry neatly then transfer to your air-fryer and bake as needed (20-40 minutes, depending on the filling type.
Note that the pastry can be stored in the refrigerator over-night. It also freezes well.
