18 Flaky Pie Crust Dinner Recipes Delicious

There’s something undeniably comforting about a flaky, buttery pie crust—especially when it’s the star of your dinner table! Whether you’re in the mood for quick weeknight meals, cozy seasonal dishes, or just some good old-fashioned comfort food, we’ve got you covered. Dive into our roundup of 18 Flaky Pie Crust Dinner Recipes that promise to delight your taste buds and simplify your cooking routine. Let’s get baking!

Savory Chicken Pot Pie with Flaky Crust

Nothing says comfort like a homemade chicken pot pie, especially when it’s topped with a flaky, buttery crust that crumbles just right.

Ingredients

• 1/2 cup unsalted butter, divided
• 1/2 cup all-purpose flour
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cups chicken broth
• 1/2 cup whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 2 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 package (14 oz) refrigerated pie crusts

Instructions

1. Preheat your oven to 400°F. Melt 1/4 cup butter in a large skillet over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in flour, salt, pepper, and thyme until well combined. Gradually whisk in chicken broth and milk, bringing to a simmer until thickened, about 3 minutes.
3. Remove from heat; stir in chicken and peas. Pour mixture into a 9-inch pie dish.
4. Roll out pie crusts; place one over the filling, trimming excess. Cut slits in the top. Melt remaining 1/4 cup butter; brush over crust.
5. Bake for 25 minutes, or until crust is golden and filling is bubbly.

The secret to this pot pie’s irresistible appeal? A double dose of butter—both in the filling and brushed on the crust for that perfect golden finish.

Tip: For an extra flaky crust, chill the pie dish in the freezer for 10 minutes before adding the filling and crust.

Beef and Mushroom Pie with Herbed Crust

Nothing says comfort like a hearty Beef and Mushroom Pie with a flaky, herbed crust. This dish is a cozy hug in pie form, perfect for those chilly evenings when you crave something warm and satisfying.

Ingredients

• 1 lb ground beef
• 2 cups sliced mushrooms
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 cup beef broth
• 2 tbsp all-purpose flour
• 1 package (14 oz) refrigerated pie crusts
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
2. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink. Stir in the mushrooms, salt, black pepper, thyme, and rosemary, cooking for another 5 minutes.
3. Sprinkle the flour over the beef mixture, stirring to combine. Gradually add the beef broth, stirring constantly until the mixture thickens, about 3 minutes. Remove from heat.
4. Line a 9-inch pie dish with one pie crust. Pour the beef and mushroom mixture into the crust. Cover with the second pie crust, sealing the edges with a fork. Cut a few slits in the top crust to vent. Brush the top with beaten egg.
5. Bake for 25 minutes, or until the crust is golden brown. Let stand for 5 minutes before serving.

The herbed crust adds a fragrant, savory note that elevates this pie from simple to spectacular, making it a standout dish for any dinner table.

Tip: For an extra golden crust, brush the pie with the egg wash a second time halfway through baking.

Spinach and Feta Pie with Crispy Crust

This Spinach and Feta Pie with Crispy Crust is a savory delight that combines creamy feta and fresh spinach in a flaky, golden crust—perfect for brunch or a light dinner.

Ingredients

• 1 package (17.3 oz) frozen puff pastry, thawed
• 10 oz fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 2 large eggs
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 400°F. Lightly grease a 9-inch pie dish.
2. In a large skillet, heat olive oil over medium heat. Add spinach and cook until wilted, about 3 minutes. Remove from heat and let cool slightly.
3. In a bowl, mix together feta, ricotta, eggs, salt, pepper, and nutmeg. Stir in the cooked spinach until well combined.
4. Roll out one sheet of puff pastry to fit the pie dish. Press it into the dish, trimming any excess. Pour the spinach and feta mixture over the pastry.
5. Roll out the second sheet of puff pastry and place it over the filling. Seal the edges by crimping with a fork. Cut a few slits on top to allow steam to escape.
6. Bake for 25 minutes, or until the crust is golden and crispy. Let cool for 5 minutes before slicing.

The contrast between the crispy crust and the creamy, savory filling makes this pie a standout dish that’s as pleasing to the eye as it is to the palate.

Tip: For an extra golden finish, brush the top crust with a beaten egg before baking.

Classic Shepherd’s Pie with Buttery Crust

Nothing says comfort like a Classic Shepherd’s Pie with a buttery crust that’s golden and crisp. This version is packed with flavor and sure to become a family favorite.

Ingredients

• 1 lb ground lamb
• 1 large onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 cup beef broth
• 1 tsp rosemary, chopped
• 1 tsp thyme, chopped
• Salt and pepper to taste
• 4 cups mashed potatoes (prepared with butter and milk)
• 1/2 cup cheddar cheese, grated
• 2 tbsp butter, melted

Instructions

1. Preheat oven to 400°F. In a large skillet, cook ground lamb over medium heat until browned. Drain excess fat.
2. Add onion, carrots, and garlic to the skillet. Cook until vegetables are softened, about 5 minutes.
3. Stir in tomato paste, Worcestershire sauce, beef broth, rosemary, thyme, salt, and pepper. Simmer for 10 minutes until slightly thickened.
4. Transfer the lamb mixture to a baking dish. Spread mashed potatoes over the top, then sprinkle with cheddar cheese. Drizzle with melted butter.
5. Bake for 25 minutes until the top is golden and the edges are bubbly.

The secret to this Shepherd’s Pie’s irresistible appeal is the crispy, cheesy crust that contrasts beautifully with the savory filling beneath.

Tip: For an extra crispy top, broil for the last 2-3 minutes of baking.

Turkey and Vegetable Pie with Golden Crust

This Turkey and Vegetable Pie with Golden Crust is the ultimate comfort food, packed with savory turkey and vibrant veggies under a flaky, buttery crust.

Ingredients

• 1 lb ground turkey
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup frozen peas
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 tbsp all-purpose flour
• 1 cup chicken broth
• 1/4 cup heavy cream
• 1 package (14 oz) refrigerated pie crust
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F. In a large skillet over medium heat, cook the ground turkey until no longer pink, about 5 minutes.
2. Add the diced carrots, celery, onion, and minced garlic to the skillet. Cook for another 5 minutes until the vegetables begin to soften.
3. Sprinkle in the 2 tbsp all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme. Stir well to coat the turkey and vegetables.
4. Pour in the 1 cup chicken broth and 1/4 cup heavy cream, stirring constantly until the mixture thickens, about 3 minutes. Stir in the frozen peas, then remove from heat.
5. Line a pie dish with one pie crust. Pour the turkey and vegetable mixture into the crust. Cover with the second pie crust, sealing the edges and cutting slits in the top. Brush the top with the beaten egg.
6. Bake at 400°F for 25 minutes, or until the crust is golden brown and flaky.

The secret to this pie’s irresistible appeal is the creamy, savory filling that pairs perfectly with the crisp, golden crust. It’s a hearty dish that brings everyone to the table.

Tip: For an extra golden crust, brush the pie with a second layer of egg wash halfway through baking.

Cheesy Bacon and Egg Breakfast Pie

Start your morning with a slice of this Cheesy Bacon and Egg Breakfast Pie, a hearty dish that combines all your breakfast favorites in one delicious bake.

Ingredients

• 1 refrigerated pie crust
• 6 large eggs
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions

Instructions

1. Preheat your oven to 375°F. Unroll the pie crust and press it into a 9-inch pie plate, trimming any excess.
2. In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. Layer the crumbled bacon, shredded cheddar cheese, and chopped green onions evenly over the bottom of the pie crust.
4. Pour the egg mixture over the bacon and cheese, ensuring it’s evenly distributed.
5. Bake for 35-40 minutes, or until the eggs are set and the top is lightly golden. Let cool for 5 minutes before slicing.

The magic of this breakfast pie lies in its layers: crispy bacon, melty cheese, and fluffy eggs all nestled in a buttery crust. It’s a showstopper that’s surprisingly simple to make.

Tip: For an extra golden crust, brush the edges with a little beaten egg before baking.

Vegetable Pot Pie with Whole Wheat Crust

Nothing says comfort like a warm, hearty vegetable pot pie, especially when it’s tucked under a wholesome whole wheat crust. This version is packed with vibrant veggies and a creamy sauce that’ll make you forget it’s entirely vegetarian.

Ingredients

• 1 1/2 cups whole wheat flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 4-6 tablespoons ice water
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 cup diced potatoes
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F. In a large bowl, mix 1 1/2 cups whole wheat flour and 1/2 teaspoon salt. Cut in 1/2 cup cold butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. Heat 2 tablespoons olive oil in a skillet over medium heat. Add onion, carrots, celery, and potatoes, cooking until softened, about 10 minutes. Stir in garlic and 1/4 cup all-purpose flour, cooking for another minute.
3. Slowly whisk in 2 cups vegetable broth and 1/2 cup heavy cream, bringing to a simmer. Add 1 teaspoon dried thyme, salt, and pepper to taste. Stir in peas and cook until the sauce thickens, about 5 minutes.
4. Roll out the dough to fit your pie dish. Pour the vegetable mixture into the dish, cover with the dough, and crimp the edges. Cut a few slits in the top and bake for 25 minutes, or until the crust is golden.

The whole wheat crust adds a nutty depth that perfectly complements the creamy, vegetable-filled interior, making this pot pie a standout dish that’s as nutritious as it is comforting.

Tip: For an extra golden crust, brush the top with a beaten egg before baking.

Pork and Apple Pie with Spiced Crust

This Pork and Apple Pie with Spiced Crust is a cozy twist on a classic, blending savory and sweet with a hint of warmth from the spices in the crust.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup cold water
• 1 lb ground pork
• 2 medium apples, peeled and diced
• 1/4 cup brown sugar
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F. In a large bowl, mix 2 cups all-purpose flour, 1 tsp salt, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg. Cut in 1/2 cup cold unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup cold water, stirring until the dough comes together. Divide in half; wrap and chill.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add ground pork, cooking until no longer pink. Stir in diced apples, 1/4 cup brown sugar, 1 tsp dried thyme, and 1/2 tsp black pepper. Cook for 5 minutes until apples soften. Remove from heat.
3. Roll out one dough half on a floured surface; fit into a 9-inch pie plate. Add the pork and apple mixture. Roll out the remaining dough; place over filling. Seal edges, cut slits in top.
4. Bake at 375°F for 35-40 minutes until crust is golden. Let stand 10 minutes before serving.

The spiced crust adds a subtle warmth that perfectly complements the sweet apples and savory pork, making every bite a delightful surprise.

Tip: For an extra golden crust, brush the top with a beaten egg before baking.

Lamb and Mint Pie with Flaky Pastry

This Lamb and Mint Pie with Flaky Pastry is a comforting dish that combines rich lamb with fresh mint, all wrapped in a buttery, flaky crust—perfect for a cozy dinner.

Ingredients

• 1 lb ground lamb
• 1 cup fresh mint leaves, finely chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F and lightly grease a pie dish.
2. In a skillet over medium heat, heat 1 tbsp olive oil. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
3. Add the ground lamb to the skillet, breaking it apart with a spoon. Cook until browned, about 8 minutes. Stir in 1 tsp salt and 1/2 tsp black pepper.
4. Remove the skillet from heat and mix in the finely chopped mint leaves.
5. Roll out the puff pastry to fit your pie dish. Place half of the pastry in the dish, add the lamb mixture, then cover with the remaining pastry. Seal the edges and cut a few slits in the top.
6. Brush the top with beaten egg for a golden finish. Bake for 25 minutes until the pastry is puffed and golden.

The combination of savory lamb and fresh mint under a flaky pastry crust creates a delightful contrast of flavors and textures that’s sure to impress.

Tip: For an extra flaky crust, chill the pie in the fridge for 15 minutes before baking.

Salmon and Dill Pie with Puff Pastry

This Salmon and Dill Pie with Puff Pastry is a showstopper that’s surprisingly simple to make, blending flaky pastry with creamy, herby salmon filling for a dish that’s as comforting as it is elegant.

Ingredients

• 1 sheet puff pastry, thawed
• 1 lb salmon fillet, skin removed and cut into chunks
• 1 cup heavy cream
• 2 eggs
• 1/4 cup fresh dill, chopped
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and lightly grease a 9-inch pie dish with olive oil.
2. In a bowl, whisk together the heavy cream, eggs, dill, lemon juice, salt, and pepper until well combined.
3. Arrange the salmon chunks evenly in the prepared pie dish, then pour the cream mixture over the salmon.
4. Cover the pie with the puff pastry sheet, trimming any excess and crimping the edges to seal.
5. Cut a few small slits in the top of the pastry to allow steam to escape, then bake for 25 minutes until the pastry is puffed and golden.

The magic of this pie lies in the contrast between the crisp, buttery pastry and the tender, flavorful salmon filling, making it a perfect centerpiece for any dinner table.

Tip: For an extra golden finish, brush the pastry with a beaten egg before baking.

Curried Lentil Pie with Crispy Top

Warm up your kitchen with this Curried Lentil Pie, a hearty dish that combines spicy lentils with a delightfully crispy top.

Ingredients

• 1 cup dried green lentils
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 3-4 tablespoons ice water

Instructions

1. Preheat your oven to 375°F. Rinse the lentils under cold water, then combine them with the vegetable broth in a saucepan. Bring to a boil, reduce heat, and simmer for 20 minutes until tender. Drain any excess liquid.
2. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes. Stir in the curry powder, cumin, salt, and pepper, cooking for another minute until fragrant. Mix in the cooked lentils and set aside.
3. For the crust, blend the flour and butter in a bowl until it resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Roll out half the dough to line a pie dish, then fill with the lentil mixture. Roll out the remaining dough to cover the pie, sealing the edges. Cut a few slits in the top to vent.
4. Bake for 30 minutes until the crust is golden and crispy. Let it cool for 10 minutes before serving.

The magic of this pie lies in the contrast between the spicy, savory lentils and the buttery, flaky crust—a match made in comfort food heaven.

Tip: For an extra crispy top, brush the crust with a little beaten egg before baking.

Ham and Cheese Pie with Homemade Crust

This Ham and Cheese Pie with a flaky homemade crust is the ultimate comfort food, perfect for brunch or a cozy dinner.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup cold butter, cubed
• 4-6 tablespoons ice water
• 1 cup diced ham
• 1 cup shredded cheddar cheese
• 3 large eggs
• 1/2 cup milk
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F. In a large bowl, mix 2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 2/3 cup cold butter until the mixture resembles coarse crumbs. Gradually add 4-6 tablespoons ice water, stirring until the dough comes together.
2. Roll out the dough on a floured surface to fit a 9-inch pie plate. Trim and flute the edges. In a separate bowl, whisk together 3 large eggs, 1/2 cup milk, and 1/4 teaspoon black pepper.
3. Layer 1 cup diced ham and 1 cup shredded cheddar cheese in the pie crust. Pour the egg mixture over the top.
4. Bake at 375°F for 35-40 minutes, until the crust is golden and the filling is set. Let stand for 5 minutes before slicing.

The magic of this pie lies in the buttery, flaky crust that contrasts beautifully with the savory ham and cheese filling. It’s a dish that feels special but is surprisingly simple to make.

Tip: For an extra golden crust, brush the edges with a beaten egg before baking.

Sweet Potato and Black Bean Pie

This Sweet Potato and Black Bean Pie is a hearty, flavorful dish that combines the sweetness of potatoes with the earthiness of beans, all wrapped up in a flaky crust. Perfect for a cozy dinner that’s both satisfying and nutritious.

Ingredients

• 1 pie crust (store-bought or homemade)
• 2 cups mashed sweet potatoes
• 1 can (15 oz) black beans, rinsed and drained
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F. Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges and set aside.
2. In a skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until soft, about 5 minutes.
3. Stir in the black beans, cumin, smoked paprika, salt, and black pepper. Cook for another 2 minutes until fragrant.
4. Spread the mashed sweet potatoes evenly over the bottom of the pie crust. Top with the black bean mixture, then sprinkle with cheddar cheese.
5. Bake for 25-30 minutes, until the crust is golden and the cheese is bubbly.

The contrast between the creamy sweet potatoes and the spiced black beans makes every bite of this pie a delightful surprise. It’s a dish that’s as pleasing to the palate as it is to the eye.

Tip: For an extra crispy crust, blind bake it for 10 minutes before adding the fillings.

Chicken and Leek Pie with Thyme Crust

This Chicken and Leek Pie with Thyme Crust is the ultimate comfort food, blending tender chicken and sweet leeks under a fragrant, herby crust.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1/2 cup cold butter, cubed
• 1 tbsp fresh thyme leaves
• 4-6 tbsp ice water
• 2 cups cooked chicken, shredded
• 2 large leeks, thinly sliced
• 1 cup heavy cream
• 1/2 tsp black pepper
• 1 egg, beaten (for glaze)

Instructions

1. Preheat oven to 375°F. In a bowl, mix 2 cups all-purpose flour and 1 tsp salt. Cut in 1/2 cup cold butter until mixture resembles coarse crumbs. Stir in 1 tbsp fresh thyme leaves. Gradually add 4-6 tbsp ice water, stirring until dough forms. Wrap and chill for 30 minutes.
2. In a skillet over medium heat, cook 2 large leeks until soft. Add 2 cups cooked chicken, 1 cup heavy cream, and 1/2 tsp black pepper. Simmer for 5 minutes, then remove from heat.
3. Roll out dough on a floured surface to fit a 9-inch pie dish. Fill with chicken and leek mixture. Cover with remaining dough, seal edges, and cut slits on top. Brush with 1 beaten egg.
4. Bake at 375°F for 35-40 minutes until crust is golden. Let stand for 10 minutes before serving.

The thyme-infused crust adds an aromatic depth that makes this pie stand out, perfect for a cozy dinner that feels a little special.

Tip: For extra flavor, sauté the leeks in a tablespoon of the butter from the crust recipe before adding the chicken.

Beef and Guinness Pie with Stout Crust

This Beef and Guinness Pie with Stout Crust is the ultimate comfort food, combining rich, tender beef with a deep, malty stout flavor, all encased in a flaky, buttery crust.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup Guinness stout, chilled
• 1 lb beef chuck, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup Guinness stout
• 1 cup beef stock
• 1 tsp Worcestershire sauce
• 1 tsp brown sugar
• 1/2 tsp thyme
• 1/2 tsp rosemary
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt. Cut in 1/2 cup unsalted butter until mixture resembles coarse crumbs. Stir in 1/4 cup Guinness stout until dough forms. Wrap in plastic and chill for 30 minutes.
2. Heat 1 tbsp olive oil in a large pot over medium heat. Brown 1 lb beef chuck on all sides. Remove and set aside.
3. In the same pot, sauté 1 large onion and 2 carrots until softened. Add 2 cloves garlic and 1 tbsp tomato paste; cook for 1 minute.
4. Return beef to pot. Add 1 cup Guinness stout, 1 cup beef stock, 1 tsp Worcestershire sauce, 1 tsp brown sugar, 1/2 tsp thyme, and 1/2 tsp rosemary. Season with salt and pepper to taste. Simmer for 1.5 hours until beef is tender.
5. Roll out dough on a floured surface to fit a 9-inch pie dish. Fill with beef mixture. Cover with remaining dough, seal edges, and cut slits on top. Bake for 25 minutes until crust is golden.

The stout in the crust adds a unique depth of flavor, making this pie a standout dish that’s perfect for impressing guests or enjoying a cozy night in.

Tip: For an extra glossy finish, brush the crust with an egg wash before baking.

Mushroom and Gruyere Pie with Herbed Crust

This Mushroom and Gruyere Pie with Herbed Crust is a cozy, savory dish that brings together earthy mushrooms and nutty Gruyere in a flaky, herb-infused crust.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 4-6 tbsp ice water
• 2 tbsp olive oil
• 1 lb mixed mushrooms, sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup Gruyere cheese, grated
• 1/2 cup heavy cream
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 375°F. In a food processor, combine 2 cups all-purpose flour, 1/2 tsp salt, 1/2 cup cold unsalted butter, 1 tbsp fresh thyme, and 1 tbsp fresh rosemary. Pulse until mixture resembles coarse crumbs. Gradually add 4-6 tbsp ice water until dough comes together. Wrap in plastic and chill for 30 minutes.
2. Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 lb mixed mushrooms, 1/2 tsp salt, and 1/4 tsp black pepper. Cook until mushrooms are soft and liquid has evaporated, about 10 minutes. Remove from heat and let cool slightly.
3. Roll out dough on a floured surface to fit a 9-inch pie dish. Transfer dough to dish, trim edges, and prick bottom with a fork. Layer 1 cup Gruyere cheese over dough, then spread mushrooms on top. Pour 1/2 cup heavy cream over mushrooms.
4. Fold overhang inward to create a rustic edge. Brush crust with beaten egg. Bake at 375°F for 35-40 minutes until crust is golden and filling is bubbly.

The herbed crust adds a fragrant depth to this pie, making it a standout dish that’s as pleasing to the nose as it is to the palate.

Tip: For an extra crispy crust, chill the rolled-out dough in the pie dish for 15 minutes before adding the filling.

Ratatouille Pie with Parmesan Crust

Transform the classic French ratatouille into a comforting pie with a crispy Parmesan crust that’s sure to impress at any dinner table.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3-4 tablespoons ice water
• 1 medium eggplant, diced
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F. In a food processor, combine 1 1/2 cups flour, 1/2 cup Parmesan, and 1/2 teaspoon salt. Add 1/2 cup butter; pulse until mixture resembles coarse crumbs. Gradually add ice water until dough forms. Press into a 9-inch pie dish.
2. In a large skillet over medium heat, sauté eggplant, zucchini, yellow squash, bell pepper, onion, and 2 cloves garlic in 2 tablespoons olive oil until tender, about 10 minutes. Stir in 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Spread 1 cup marinara sauce over crust. Top with vegetable mixture and sprinkle with 1/2 cup mozzarella. Bake for 25 minutes until crust is golden.

The Parmesan crust adds a savory depth that perfectly complements the sweet and tangy vegetables, making this pie a standout dish.

Tip: For an extra crispy crust, blind bake it for 10 minutes before adding the filling.

Quiche Lorraine with Flaky Pie Crust

Nothing says brunch quite like a classic Quiche Lorraine, with its rich, creamy filling nestled in a flaky, buttery crust. It’s a showstopper that’s surprisingly simple to make at home.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 6 slices bacon, chopped
• 1 cup shredded Gruyère cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg

Instructions

1. Preheat your oven to 375°F. In a large bowl, mix flour and 1/2 teaspoon salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough forms. Wrap in plastic and chill for 30 minutes.
2. Roll out dough on a floured surface to fit a 9-inch pie dish. Trim edges, then crimp. Line with parchment and fill with pie weights. Bake for 15 minutes, then remove weights and bake 5 more minutes until golden.
3. Cook bacon in a skillet over medium heat until crisp. Drain and sprinkle over crust with Gruyère.
4. Whisk eggs, cream, 1/2 teaspoon salt, pepper, and nutmeg in a bowl. Pour over bacon and cheese.
5. Bake at 375°F for 35 minutes until set and lightly browned. Let stand 10 minutes before serving.

The secret to this quiche’s irresistible texture? The perfect balance of creamy custard and crispy bacon, all encased in a homemade crust that’s flaky beyond belief.

Tip: For an extra flaky crust, keep all ingredients as cold as possible and handle the dough minimally.

Conclusion

We hope these 18 flaky pie crust dinner recipes inspire your next meal! Each dish promises to bring comfort and joy to your table. Don’t forget to try them out, share your favorites in the comments, and pin this roundup for later. Happy cooking from our kitchen to yours!