Pot Pie Crust Recipe
How to make a homemade pot pie crust no shortening or a double pie crust for savory pies! Perfect for beef, pork, vegetable or a simple chicken pot pie.
Servings: 6
Equipment
- 1 pie pan
- 1 cutting board
- 1 Bowl
Ingredients
- 2 cup all purpose flour
- 2/3 cup butter unsalted, cold
- 5-6 tbsp water cold
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
Notes
How to Blind Bake Pot Pie Crust
- Preheat your oven to 390 degrees F or 200 degrees C
- Follow directions as stated below to make the dough
- Line your dish with parchment paper
- Lay your dough inside
- Crimp your crust and cut off excess along the outsides
- Lay baking beans inside so the bottom doesn't puff up
- Bake for about 15 minutes or until firmed
- Remove the beans and bake for another 5 minutes or until lightly browned
Nutrition
Serving: 1oz | Calories: 333kcal | Carbohydrates: 32g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 164mg | Potassium: 51mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 630IU | Calcium: 13mg | Iron: 2mg