In my private pie workshops, we typically focus on sweet fruit pies perfect for the end of a meal. Then I agreed to pick up a sweet and savory pie class for another instructor this semester at Flathead Valley Community College, and I realized just how often my favorite pies and other bakes that use pie crust are savory, or veer toward it.

The recipe I share this week in my Twice as Tasty column for the Flathead Beacon enhances those savory notes, incorporating cheese and herbs right in the crust. The flavors not only complement an array of main-meal pies, quiches, and tarts but also give subtle earthy notes to dessert bakes. As I mention in my column, you can use the same technique to give traditional pie crust hints of citrus and sweetness without compromising its essential flakiness.
Learn to make Cheese and Herb Pie Crust