Soften up the butter (room temperature or even warmer but don’t melt it). Add all ingredients in a bowl and stir, kneed with hands for a couple of minutes until nicely combined.
You can use this Savory Shortcrust Dough straight away. Just roll it out with the help of a little flour. I roll it out about 5 mm thick, cover the baking tray and use the leftover dough to close the top or decorate it in other way. You can also use leftover dough for something else.
I make this dough to bake a pie in a baking tray diameter 28 cm. I don’t recommend using all of the dough just for the bottom because it will take a long time to bake.