Mushroom pie crust

  • 200 grams (1 2/3 cups) whole wheat flour
  • 1 teaspoon baking powder
  • 1 egg yolk
  • 0.5 teaspoons salt
  • 100 grams (7 tablespoons) butter
  • 2.5 tablespoons sour cream


  • 1 large onion
  • 2 eggs
  • 400 grams (14 ounces) chanterelles
  • 300 grams (1 1/4 cups) sour cream
  • 125 grams (1 1/4 cups) hard cheese
  • Butter for frying
  • 0.5 teaspoon dried thyme
  • Salt to taste
  • Black pepper to taste


  • Blender or food processor

    Great for crumbling the butter into the flour, making the dough smooth and preventing your hands from warming the butter too much.

  • Mixing bowls

    Have a few different sizes ready for combining and mixing your ingredients easily.

  • Rolling pin

    Essential for rolling out the dough evenly. Lightly flour it to prevent sticking.

  • Mold or pie dish

    Choose a mold with high sides to form the crust properly. Non-stick varieties work best.

  • Frying pan

    Make sure it is large enough to accommodate the mushrooms and onions without overcrowding for even browning.


Step 1

Sift the flour with the baking powder and salt. Combine this mixture with the cold butter using a blender or your hands until it becomes a crumbly texture. Ensure the butter remains cold to achieve a flaky crust.

Step 2

Add the egg yolk and sour cream one spoonful at a time, as needed, and knead the dough quickly until it forms a ball. Try to handle the dough as little as possible to avoid melting the butter.

Step 3

Wrap the dough in plastic wrap and place it in the fridge for at least 1 hour.

Step 4

Roll out the dough on a lightly floured surface into a circle and place it into your pie mold. Press the dough down to flatten the bottom and form high sides around the edges. Place the mold with the dough back in the fridge for another 30 minutes. Chilling the dough again helps to prevent it from shrinking while baking.

Step 5

Fry the mushrooms and onion rings in butter until they are golden brown. Season with salt, pepper, and dried thyme. Set aside to cool. Make sure to cook off the moisture from the mushrooms to avoid a soggy crust.

Step 6

Grate the hard cheese using a coarse grater. In a bowl, mix the grated cheese, sour cream, eggs, and a pinch of salt and pepper.

Step 7

Place half of the fried mushrooms on the bottom of the chilled pie crust, pour in the filling mixture, and then layer the remaining fried mushrooms on top.

Step 8

Bake in a preheated oven at 356°F (180°C) for about 40 minutes, or until the middle of the pie is firm and the top is browned. Check the pie starting at 35 minutes; ovens can vary.

Step 9

Remove from the oven and let it cool slightly before serving. Serve warm or cold. This pie pairs wonderfully with a fresh green salad.


Imagine this: a sun-drenched picnic blanket spread under the shade of a leafy tree with slices of warm mushroom pie being passed around. The tangy sour cream and savory chanterelles combine in a filling that is hearty enough to satisfy but light enough to enjoy on a sunny day. Pair it with a crisp, green salad with a lemon vinaigrette for a delightful contrast in flavors and textures. Alternatively, bring the cozy comfort of this mushroom pie into your indoor gatherings. Serve it up alongside a bowl of creamy tomato soup for a comforting dinner that spells warmth and satisfaction. Add a glass of white wine, and you've got an elegant meal that will surely impress your guests on a dinner night. Feeling adventurous? Turn this savory pie into the star of your brunch spread. Add a side of smoked salmon and a few slices of avocado. The rich, umami flavors blend beautifully for a luxurious brunch experience. Your guests won’t stop raving about it!


For a gluten-free version of this delicious pie, simply substitute the whole wheat flour with a gluten-free flour blend. Ensure that the baking powder is gluten-free as well. For a vegan twist, replace the butter with a vegan margarine or coconut oil, and use a vegan sour cream. Instead of egg yolk, opt for a flaxseed or chia seed egg substitute (1 tablespoon of ground seeds mixed with 3 tablespoons of water). For the filling, use a dairy-free cheese alternative and skip the eggs or use a vegan egg substitute. The result is an equally creamy and tasty pie that suits various dietary needs.


  • Why is my dough not coming together?

    Make sure your butter is cold and add the sour cream slowly. If it’s too dry, add an extra tablespoon of sour cream.

  • Can I use different mushrooms?

    Yes, you can substitute with button mushrooms, portobellos, or a mix of your favorite varieties.

  • How do I know when the pie is done?

    The pie is ready when the middle is firm and the top is browned. You can also use a toothpick; if it comes out clean, the pie is done.

  • Can I make the dough ahead of time?

    Absolutely, prepare the dough and store it in the fridge for up to 2 days or freeze it for up to a month.

  • How can I reheat the pie without drying it out?

    Reheat in a 300°F (150°C) oven covered with aluminum foil until warm, to prevent the crust from drying out.

  • How can I add extra flavor to the filling?

    Consider adding garlic, fresh herbs like parsley or dill, or a splash of white wine during cooking for extra depth of flavor.

Nutrition facts

Chanterelle mushrooms pie with cheese and herbs
Recipe Yield:8 servings
Calories:Approximate calories per serving: 375
Calories (Min - Max):350 - 400
Total Fat:25g
Saturated Fat:14g
Total Carbohydrate:25g
Total Sugars:4g