Savory Pot Pie Crust
"Got the idea from the Inn at Honeyrun restaurant. The basic pie crust is from my 58 year old Betty Crocker cookbook. Use your favorite pot pie recipe. Prep time does not include 30 minutes refrigeration time."
Original is 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (151.5 g)
- Calories 710.4
- Total Fat - 50.9 g
- Saturated Fat - 9.3 g
- Cholesterol - 0 mg
- Sodium - 391.1 mg
- Total Carbohydrate - 59.3 g
- Dietary Fiber - 8.6 g
- Sugars - 1.7 g
- Protein - 10.7 g
- Calcium - 39.8 mg
- Iron - 3.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a large bowl, mix flour, salt and sugar. Using a pastry blender, blend in the Crisco shortening till mixture is crumbly the size of peas.
Step 2
Mix in the ice water with a fork and then your hands, till it forms a dough ball. Do not overwork.
Step 3
On a piece of plastic wrap, press the dough ball down to form a round disc about 1" thick. Wrap it in the plastic wrap and refrigerate for at least 1/2 hour to chill.
Step 4
Cut dough in portions. Roll out on parchment paper with another piece of paper on top. When it is the size you want to cover the bowl of your pot pies, then sprinkle some of the celery seed on top of each round lightly and place on top of each cooked pot pie, covering the edges of the bowl.
Step 5
Bake at 400° F for 40 minutes or until lightly browned. Remove from oven and let set for 10 minutes as it will be very hot.
Tips
No special items needed.
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