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Pot Pie Crust

post #1 of 8
Thread Starter 
Hello all, first post ever here.

I'm starting a pot pie today that will consume most of my afternoon as I have that kind of time. I keep looking for good recipes for a crust as I want it to have more than just a top to it. I learned this means blind-baking. Oh, might I add that I've never done a crust before.

The whole thing seems easy enough, but every recipe I see requires shortening. Is this because a crust made with butter won't hold its shape? Any other advice on proceeding, actually, would be great.
post #2 of 8
there is no reason you can't use butter, or butter and lard if you can find it - it makes the best crust.
I prefer a biscuit crust on pot pie, sometimes i put fresh herbs (chive mainly, maybe some thyme or marjoram in it) - it goes so well with the filling. but that is just on top. In fact, i always understood that the definition of "pot poe" was that it's in a deep pot and has just a top crust. otherwise it would be just a "pie".
But if you want to do top and bottom and you want to use pastry dough (brisee) i don;t see why you have to blind bake it for a pot pie.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #3 of 8
I just made my first ever chicken pot pie yesterday! The crust recipe called for butter and it turned out really, really well.

Here's the recipe I used:
Country Chicken Pot Pie (Homemade Crust)

Now, if I just knew how to make the cream soup instead of opening a can.
post #4 of 8
Thread Starter 
Actually I kinda winged the dough in the end. I used five cups ap flour, two sticks butter, two teaspoons salt, and three eggs. Came out great. Everyone was quite happy.
post #5 of 8
I use a recipe from the Betty Crocker cookbook. It's simple and you can hardly do anything to wreck it! I don't do bottom crusts, though- just tops.
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #6 of 8
This one has always worked well for me. Then again when all else fails and/or time is a crunch.....frozen biscuit dough (thawed and pressed to shape) or the pre-made crusts at the grocer work too.

Pâte Brisée:


Flour, AP..................................1¼ cups
Butter, unsalted chilled...............6Tbsp.
Vegetable Shortening, chilled.......2Tbsp.
Salt, sea fine............................¼tsp.
Ice Water.................................2Tbsp.

In a large bowl blend flour, butter, salt and vegetable shortening with pastry wire until the mixture resembles meal.
Add 2 Tbsp. of water. Toss until all water is incorporated. Add additional water if necessary to form a dough ball. Dust dough ball with flour and wrap with waxed paper. Chill in refrigerator for 1 hour.

Roll dough to desired thickness on a floured pastry cloth or board. Place in pie dish and fill with desired filling. Cap filling with crust, lattice or leave uncovered. Brush with all visible dough with egg wash and bake according to pie instructions.
post #7 of 8
Here is an easy cream soup if you want one. It is really good with sharp cheddar melted in it. If you add cheese, do not allow to boil after adding. Use which vegetable(s) you want to change it to what you want - cream of mushroom, cream of celery, cream of onion..etc and omit the others. I use it to make cheddar broccoli soup.

Hearty Soup

5tablespoons butter or margarine
2medium carrots, chopped
2stalks celery, chopped
1/2green bell pepper, chopped
1medium onion, chopped
1cup mushrooms, chopped
1/2cup bacon, chopped
1/2cup all-purpose flour
2tablespoons cornstarch
4cups chicken broth
4cups milk
1/2teaspoon paprika
1/4teaspoon cayenne pepper
1/2teaspoon ground mustard (optional)

In a large, heavy stockpot, melt butter or olive oil. Add chopped vegetables and bacon and cook over medium heat until vegetables are slightly tender, about 10 minutes. Stir in flour and cornstarch. Cook, stirring constantly, about three minutes. Add broth and continue stirring until slightly thickened. Add milk and seasonings. Season to taste with salt and pepper.
makes 6 servings
~~Julie
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~~Julie
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post #8 of 8
Butter tends to burn at the temps required for pot pies., to me it seems to brown the dough to quick. You could use 1/2 margarine and 1/2 shortening. Also cost wise in pie crust making butter is high. You could add some butter to shortrning but I would not rec. all butter.Also correct ,pot pie should be dough both bottom and top.:smiles:
CHEFED
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CHEFED
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