Chicken Pot Pie Pie Crust Recipe

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Chicken pot pie crust often calls for ingredients like all purpose flour and cold butter. Get a chicken pot pie crust recipe with help from an experienced culinary professional in this free video clip.

Part of the Video Series: Baking & Cooking Tips
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Video Transcript

Hi, this is Angie from Angie's Southern Kitchen. And today, we're going to learn how to make a pot pie crust recipe. And this is a crust I really like and I've used it on all our pies and all my crust, and it works really well. It's enough to give a, two tops, so that you can have two casseroles with one top, or you can do a bottom and a top. And in this recipe, we have three cups of all purpose flour, one teaspoon of salt, and we get 13 tablespoons of really cold butter. And I cube it and then, I get my lard and I put it in the freezer, so that it stays nice and firm. And this is what makes your pie crust flaky and tender, is doing this little extra step. And then, I use three tablespoons of lard, I know people, I don't want to use lard. Well, it really does make a difference in your pie crust, it make sit taste better, it make sit perform better and it makes it flaky and it just gives it wonderful taste. It's only three tablespoons, so you can tell the difference. This is one teaspoon of salt, we're going to put that in. And then, I put my butter, 13 tablespoons and three tablespoons of lard, it's really cold. And were going to put it in the food processor, and I like to pulse it. O.k., you can see the butter in here, you don't want to chop up all the butter, you want to maybe go a little bit more because that's what makes the flaky layers. So, I'm going to give it just a little bit more and then, I'm going to start adding my water. Today, I had to add eight tablespoons, but I would start with six and see if it's where you need it. It depends on how humid it is outside, where you live, how much water the flour has in it. But to me, the dough, it still looks like sand, but you want it to look like that because that gives you all your flaky layers. But when it holds together like this, then that tells you that it's done, it's got enough water and it's been processed enough. And then, at this point, I take it and I put it in two different containers and then, put it in the refrigerator and let it rest. So, I'm going to divide this into two equal portions, and let it, put it in the refrigerator and let it rest. After you roll your pie crust out, you can put it in a round pan, a square pan, or an oblong pan, whatever you're going to bake in there, fruit or chicken. And you put it in your pan and then, you cut the excess off. and in this recipe, there's enough for a top and a bottom, or two separate pies. Again, this is Angie, and you just learned how to make a chicken pot pie crust recipe.

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