Savory Pie Dough

This recipe features a simple, flexible savory pie dough that uses mayonnaise to create an ultra-tender, easy-to-work crust. Paired with a bold Calabrese Sausage & Cheese filling, it’s perfect for lunch, dinner, or entertaining. Plus, you’ll find tips to personalize it along the way.

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Savory Pie Dough

Ingredients:

For the Dough:

Ingredient	Quantity
Wheat flour	2 ½ cups (250g)
Mayonnaise	9 tbsp (200g)

For the Filling:

Ingredient	Quantity
Tomatoes, minced	2
Garlic, finely chopped	2 cloves
Canned corn, drained	1 can (170g)
Calabrese sausages, grated	2 (400g each)
Mozzarella cheese, diced	100g

For the Topping:

Ingredient	Quantity
Egg yolks	3
Cream	300g container (half used)

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Instructions:

1. Make the Dough:

In a large bowl, mix the wheat flour and mayonnaise together. Begin with a spoon to bring the mixture together, then switch to your hands to knead it into a smooth, soft, and non-sticky dough that’s easy to shape.

2. Form the Crust:

Lightly grease a 24×6 cm springform pan (or similar pie dish) with oil or margarine. Press the dough into the base and up the sides of the pan with your hands, spreading it evenly to form a sturdy crust.

3. Prepare the Filling:

In a separate bowl, stir together the minced tomatoes, chopped garlic, drained corn, and grated Calabrese sausages. Mix thoroughly. Spoon the filling evenly into the crust, distributing it across the base.

4. Add the Topping & Bake:

In a small bowl, beat the egg yolks until frothy. Slowly whisk in half of the cream (150g) until smooth. Pour this mixture over the filling in the crust. Sprinkle the diced mozzarella over the top. Bake in a preheated oven at 160°C (320°F) for around 40 minutes, or until the crust is golden and the center has set.

5. Cool & Serve:

Once baked, remove the pie from the oven and let it rest for a few minutes. If using a springform pan, gently release and remove the sides. Slice and enjoy warm—this savory pie makes a flavorful, satisfying meal.