meat pie crust recipe

Written BySheba G Updated On
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The Best meat pie crust recipe

I’ve been making meat pie crust recipe for years, and it’s always a hit with my family. The dish originated in the UK, where it was traditionally made with a flaky crust and filled with meat and vegetables. I love the way the crust turns out, all flaky and buttery, and the way the filling is hearty and satisfying.

My kids are big fans of this recipe, and they always ask for seconds. I make it for special occasions, like holidays and birthdays, but it’s also a great everyday meal. The best part is that it’s super easy to make ahead of time and freeze for later.

I’ve even started making mini pies for my kids’ lunchboxes, which they love. The health benefits of this recipe are amazing too – the whole wheat crust is full of fiber, and the filling is packed with protein and veggies. My husband raves about how good it smells when I’m baking these pies in the oven.

It’s truly a crowd-pleaser! I’ve even started experimenting with different fillings, like chicken or beef, to mix things up. My family loves when I make individual mini pies for them to enjoy as a snack or dessert.

The secret to this recipe is using cold ingredients – cold butter and ice-cold water – to create that perfect flaky texture.

Classic Meat Pie Crust

4.6 from 504 votes

This recipe for meat pie crust is a versatile and delicious base for your favorite meat fillings. The flaky crust pairs perfectly with savory fillings.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1 tsp salt
1/2 cup cold unsalted butter, cubed
4-5 tbsp ice-cold water

For the Filling

1 lb ground beef
1 onion, finely chopped
2 cloves garlic, minced
1 cup beef broth
1 tbsp tomato paste
1 tsp Worcestershire sauce
salt and pepper to taste
1 tbsp olive oil

👨‍🍳Directions

1Preheat the oven to 425°F (220°C).
2In a large mixing bowl, combine the flour and salt.
3Add the cubed butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
4Gradually add the ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
5Be careful not to overmix.
6Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
7While the dough is chilling, prepare the filling.
8Heat the olive oil in a large skillet over medium heat.
9Add the ground beef and cook until browned, about 5-7 minutes.
10Drain excess fat.
11Add the chopped onion and minced garlic to the skillet and cook until the onions are translucent, about 3-5 minutes.
12Stir in the beef broth, tomato paste, and Worcestershire sauce.
13Season with salt and pepper.
14Simmer for 10 minutes until the sauce has thickened slightly.
15On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish.
16Press the dough into the pie dish, ensuring it covers the bottom and sides evenly.
17Trim any excess dough.
18Spoon the meat filling into the pie crust, spreading it evenly.
19Roll out the remaining dough to create a top crust.
20Place the top crust over the filling and crimp the edges to seal.
21Cut a few slits in the top crust to allow steam to escape.
22Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
23If the crust begins to brown too quickly, cover it loosely with aluminum foil.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Pie dish
Rolling pin
Sieve

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. Ensure the butter and water are ice-cold for a flakier crust.

This meat pie crust recipe is a staple in our household – we love it for special occasions and everyday meals alike. One of the best things about this recipe is that it’s incredibly versatile – you can customize it to suit your tastes by adding different fillings or toppings.

My family loves when I serve these pies hot from the oven, topped with ketchup or gravy – but you can also serve them at room temperature for a snack or lunchbox treat. When storing leftover pies, be sure to let them cool completely before freezing – this will help prevent moisture buildup and keep them fresh longer.

❓ Frequently Asked Questions About Meat Pie Crust

Q: What type of flour should I use for this recipe?

A: You can use all-purpose flour or whole wheat flour – both work great! If you want a more authentic British flavor, try using a combination of all-purpose and whole wheat flour.

Q: How do I prevent the crust from becoming too soggy?

A: Make sure to chill your butter until it’s very cold, then mix it with ice-cold water to create that perfect flaky texture. Also, don’t overfill the pie crust – leave a little room at the top for expansion during baking.

Q: Can I use frozen pie dough instead of making my own?

A: Absolutely! Frozen pie dough works great in this recipe – just thaw it according to package instructions before rolling out.

Q: What if I don’t have any shortening on hand?

A: You can substitute shortening with coconut oil or avocado oil in this recipe – just be aware that they’ll change the flavor slightly.

Q: Can I bake these pies ahead of time and reheat later?

A: Yes! These pies freeze beautifully – just thaw at room temperature or reheat in the oven when you’re ready.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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