Skip to Content

Flaky Butter Pot Pie Crust No Shortening

How to make a homemade pot pie crust with no shortening, or a double pie crust for savory pies! Perfect for beef, pork, vegetable or a simple chicken pot pie.

Pot Pie Crust

Ok so you want to make a double pot pie crust but the packaged ones just don’t do it for you. You’re making a meat pie so you don’t want it to be sweet like many of the ones sold. You can actually make this 3 ingredient pie crust so easily homemade.

Savory Pot Pie Crust Recipe

Whether you are making a from scratch with ground beef or leftover turkey pot pie you may want this goodness on the bottom and top of your filling. NO problem. You just need butter, flour and water y’all. Seriously, it is just that simple!! It is way more time consuming to make the middle but no need to buy this at the store.

Yes there are boxes you can buy. They are thin, with no flavor, sometimes dried, out, rolled up and usually break when you unroll them. The measurements below will be enough or 2. You can use them both on the bottom, or make a double crust pot pie for savory choices.

Savory Pot Pie Crust Recipe

Pot Pie Crust no Shortening

I am not a fan of shortening. There isn’t any flavor, it’s oily, and isn’t as firm as just using cubed cold butter. I like using salted which will add a bit more flavor to this. Of course you could sprinkle in some pepper or even a tad of garlic powder too if you wanted. This is just the base you can tweak as you like with;

  • 2 c all purpose flour
  • 2/3 c butter unsalted, cold
  • 5-6 tbsp ice water that is very cold

You do not want to over stir this too much, it will change the texture. Combine it all with in a bowl with a pastry cutter ideally. You will need a rolling pin and cutting board or work surface that has been lightly floured too. Do not use a food processor, just good old fashioned elbow grease is better to get the right consistency.

Beyond that you will make your homemade chicken pot pie filling or whatever you’re making to fill it separately. Below will make one double crust. If you wanted to make two pie recipes with butter pie crusts then you’d need to double it of course.

Pot Pie Crust no Shortening

How to Make a Flaky Crust for Chicken Pot Pie

Ok so the key to making flaky pie crust is the butter. It has more moisture in it than shortening which means it will steam up, fluff up and get that break apart fall apart texture you want. If you have leftover cooked chicken this is a great way to make a whole new meal. Pure comfort food y’all.

  • Prepare the pie crust by mixing flour and 2/3 cup butter.
  • Use a pastry blender (or criss-cross two butter knives together) to press ingredients together to create a crumbly texture.
  • Add cold water in one tbsp at a time, fluffing with fork, until pie dough can form a ball that is not too wet, but holds together.
  • Spread flour onto surface, take half of the crust dough and roll out into a large round shape big enough for your pie plate.
  • Place dough into your pie plate, pressing in to form around the inside as needed.
  • Pour pot pie mixture into homemade pie crust. Set aside. Roll other half of the dough into another large round shape.
  • Place dough on top of pot pie mixture to create the top layer of the pot pie (if you want one on top).
  • Crimp the edges using your thumb and forefinger to seal it on the edges.
  • Use a knife to cut small slits in the top to allow steam to escape.

Another way to use this would be to roll out and slice into rectangles to make pot pie hand pies! For these you could add your filling to the center with room on the edges. Lay another piece on top and seal all the way around. Make two slits on the top and either fry or air fry until browned. Super fun finger food idea.

Pot Pie with Double Crust

Pot Pie Crust Recipe Butter

Now if you needed a dairy free pie crust that is easy too. The texture will be a bit different because plant based vegan butter products aren’t as firm. We buy them often for my husband and there is a slight difference but still better than Crisco. As far as the filling is concerned there are hundreds of versions out there you can make and fill this with.

We have an easy Bisquick chicken pot pie recipe with frozen mixed vegetables using diced precooked chicken breasts. With a bit of chicken broth and frozen peas with carrots and green beans it is probably the simplest semi-homemade version. You can easily tweak this one with different types of meat inside too.

Now below we explain how to make this with the filling already inside. You may want to bake it as is though without anything else. Why would you do this? If you had a cool filling of some sort you may prefer to have it as is, or if you wanted to bake it ahead of time and fill later. We will talk about this a bit below….

pie crust

How Long Should You Blind Bake

First of all, what does this even mean? We share how to make a crust below, just that. Let’s say you wanted to just bake that in your pie pan and then add the insides later. That is what this term means. You can easily do this in the oven quickly with these instructions here;

  1. Preheat your oven to 390 degrees F or 200 degrees C
  2. Follow directions as stated below
  3. Line your dish with parchment paper
  4. Lay your dough inside
  5. Crimp your crust and cut off excess along the outsides
  6. Lay baking beans inside so the bottom doesn’t puff up
  7. Bake for about 15 minutes or until firmed
  8. Remove the beans and bake for another 5 minutes or until lightly browned

Take out of the oven and place on a cooling rack. You can then fill it or allow it to completely cool to room temperature and use it a bit later. If you wait you want to keep it crispy so you’d want to slide it into a freezer bag and suck all the air out. I wouldn’t let it sit that way longer than 24 hours. Fresh is always best though, period.

Pot Pie Crust Recipe Butter

Double Crust Pie Dough

Why would you want to use two instead of one? Because you love the taste of the crust and/or it has a different look. You can lay it on top like this to cover the whole thing or cut it into strips to make a lattice pie crust. The latter is typically reserved for fruit pies but anything goes when it comes to homemade. It’s a criss cross pattern that just makes it prettier.

Another idea is to cut the second one with small cookie cutters so you can peek thru, or set the shapes right on the top. You can see what I mean by this here. As with the criss crossed idea this is usually used for sweeter fillings like cherry pie but up to you.

If you do want to make a sweet version that is SUPER EASY I would totally go with the pour over top pie crust. That you don’t have to roll out or anything so you just mix it up and pour it over your filling. Literally that is it. You wouldn’t want to use it with meat though because it is sweet with sugar in it. Perfect with pie filling though.

How to Make Pie Crust

How do you store pie crust dough?

You will want to roll it out before you put it into the fridge. If stored in a ball it will harden and be harder to shape even when thawed a bit. Once rolled out lay it on a piece of plastic wrap. Put another layer of saran wrap on top of that and slide the whole thing into a freezer bag. Zip and it will keep nicely in the fridge for up to 3 days this way.

When ready to use sit on the counter for 20 minutes so it will mold to your pan easier. Remove the wrap and lay in your pan once it’s softened and pliable. The top and bottom can be done this way. If you have more than one though put a piece of parchment paper in between so they don’t stick together. Then fill to your hearts desire and bake away!

Before you go I want you to sign up for my free newsletter!! You will get all my new recipes emailed to you a few times a week that will help with meal planning for the week.

Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!

Looking for more easy family recipes and tips? LIKE The Typical Mom Facebook page because we share all our new creations there every single day. And follow me on Pinterest for more inspirations! 😉

***** If you LOVED this recipe give it 5 Stars below and let everyone know what you thought about it. 😉

the typical mom
Pie Crust
Print Pin
4.78 from 9 votes

Pot Pie Crust

How to make a homemade pot pie crust or a double pie crust for savory pies! Perfect for beef, pork, vegetable or a simple chicken pot pie.
Course Side Dish
Cuisine American, French
Keyword butter, chicken pot pie, pie crust, pot pie, savory
Prep Time 15 minutes
Servings 6
Calories 333kcal
Author The Typical Mom

Equipment

Ingredients

Instructions

  • Prepare the pie crust by mixing flour and 2/3 cup butter. Use a pastry blender (or criss-cross two butter knives together) to press ingredients together to create a crumbly texture.
  • Add cold water in one tbsp at a time, fluffing with fork, until crust can form a ball that is not too wet, but holds together. Spread flour onto surface, take half of the crust dough and roll out into a large round shape big enough for your pie plate.
  • Place dough into your pie plate, pressing in to form around the inside as needed. Pour pot pie mixture into pie crust. Set aside. Roll other half of the dough into another large round shape.
  • Place dough on top of pot pie mixture to create the top layer of the pot pie (if you want one on top). Crimp the edges using your thumb and forefinger. Use a knife to cut small slits in the top to allow steam to escape.

Video

Nutrition Facts
Pot Pie Crust
Amount Per Serving (1 oz)
Calories 333 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 54mg18%
Sodium 164mg7%
Potassium 51mg1%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 0.1g0%
Protein 5g10%
Vitamin A 630IU13%
Calcium 13mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
4.78 from 9 votes (4 ratings without comment)
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Toby Mcguire

Monday 25th of March 2024

I miss the old days where I could see an actual recipe somewhere in these ads.

The Typical Mom

Tuesday 26th of March 2024

just click jump to recipe on top of page if you prefer

baker man

Monday 18th of March 2024

If you want to use a food processor to mix the butter and flour You can cut your butter into 1/4" cubes and freeze them for about at least 20 minutes. then add them to the flour while the processor runs. They break up into tiny pieces and you can even add the water while its going too.

Alexandra

Sunday 26th of November 2023

Can you freeze this dough? I want to make a few pot pies with my leftover turkeys from thanksgiving, but don’t want to buy the store bought stuff!

The Typical Mom

Sunday 26th of November 2023

If you were to freeze it I would do like the ones at the store. Make dough, form into aluminum pans, cover with foil, into freezer bag and freeze that way.

Denney

Saturday 25th of November 2023

I want to make this pie crust today using leftover turkey, gravy and veggies. Can I make it ahead and store the fully asembled pie in the frig until time to bake?

The Typical Mom

Saturday 25th of November 2023

certainly but wouldn't let it sit together more than 1 day or the consistency will change, best when fresh

Rachel

Friday 3rd of November 2023

I am seeing no where on here a time and temp for baking. I made it, and I got to the last step… baking it. I have no idea where to go from here

The Typical Mom

Friday 3rd of November 2023

Typically you would then fill with your filling and follow the temp and time for the pot pie you were making

This site uses Akismet to reduce spam. Learn how your comment data is processed.