Easy Pie Crust Recipe For Chicken Pot Pie
Description
Chicken pot pie is a comforting classic that is made of chicken, vegetables, and creamy gravy, all encased in a flaky, buttery pie crust. While some people may find making their own pie crust intimidating, this easy pie crust recipe will make it feel like a piece of cake. This recipe yields enough pie crust for one 9-inch pie and is made with a combination of all-purpose flour and butter. It is sure to become your go-to pie crust recipe for all of your favorite pies!
Prep Time
15 minutes
Cook Time
0 minutes
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold, unsalted butter, cut into small cubes
- 6-8 tablespoons ice cold water
Instructions
1. In a large bowl, whisk together the flour and salt. Add the cubes of butter and, using a pastry blender or two knives, cut the butter into the flour, until the mixture resembles coarse meal. Alternatively, you can use a food processor to do this step.
2. Add 6 tablespoons of water to the flour-butter mixture and stir with a fork until the dough comes together. If the dough seems too dry, add the remaining 2 tablespoons of water and stir until it comes together. Do not overmix the dough.
3. Turn the dough out onto a lightly floured surface and knead it gently into a ball. Wrap the dough in plastic wrap and refrigerate for at least 1 hour before using. The dough can also be frozen for up to 3 months.
4. When ready to use, roll out the dough on a lightly floured surface and transfer it to a 9-inch pie plate. Fill the crust with your favorite filling and bake according to the recipe instructions.
Equipment
- Large bowl
- Whisk
- Pastry blender or two knives
- Food processor (optional)
- Fork
- Rolling pin
- 9-inch pie plate
Notes
- Be sure to use cold butter when making the dough. This will help ensure that the dough is flaky and light.
- The dough can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for up to 3 months.
- This recipe yields enough dough for one 9-inch pie. Double the recipe if you need more dough.
Nutrition: Per Serving
Calories: 210 kcal, Carbohydrates: 17 g, Protein: 3 g, Fat: 15 g, Saturated Fat: 9 g, Cholesterol: 37 mg, Sodium: 181 mg, Potassium: 47 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 496 IU, Calcium: 11 mg, Iron: 2 mg
Recipe Tips
- For a flakier crust, you can use half butter and half shortening in this recipe. The shortening will help the dough to stay flaky and light.
- For a lighter crust, you can replace half of the all-purpose flour with whole wheat flour.
- If you prefer a sweeter crust, you can add a teaspoon of sugar to the flour-butter mixture before adding the water.
- If you want a crispier crust, brush the top of the crust with an egg wash (1 egg whisked with 1 tablespoon of water) before baking.
- To prevent the crust from overbrowning, you can cover the edges with a pie shield or aluminum foil.
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