When I was pregnant with our second child, I was also working full-time teaching 2nd grade and very, very sick. I remember a time (several months) when I couldn’t even set foot in our kitchen without having to run to the bathroom.
During this time, Scott had to take over a lot of the meal preparations. I would often give him directions while curled up in our oversized chair in the living room. Back then I would have random cravings, like Chicken Pot Pie. Scott would make this pie crust by hand and it was perfect!
This is a simple fool-proof recipe (only 4 steps and only 4 ingredients) and it is delicious. It works for almost any type of pie… sweet or savory. You end up with a light, flaky pie crust that enhances the flavor of whatever type of filling you want to add.
STEP 1: Combine flour and salt. Cut in shortening until it forms pieces the size of small peas.
STEP 2: Slowly add 1 Tbsp of water at a time until the dough just begins to hold shape. Be careful not to add too much water because it will be too soggy. But make sure you add enough water because you need it to form a dough that you can roll out!
STEP 3: Form the dough into a ball and place on a lightly floured countertop.
STEP 4: Roll dough from the center to the edge (about 12 inches in diameter–for a 9 inch pie plate). You can set your pie plate on top to make sure its the right size.
Wrap the pastry around the rolling pin and lay it back down over your pie plate. Press it down so it fits the pie plate.
If the filling does not need to be baked, then prick the pie crust with a fork and bake at 450 for 10 to 12 minutes.
Then fill ‘er up and enjoy!
- For a Single Crust:
- 1¼ cups flour
- ½ tsp salt
- ⅓ cup shortening
- 3-4 tbsp water
- For a Double Crust:
- 2 cups flour
- 1 tsp salt
- ⅔ cups shortening
- 6-7 tbsp water
- STEP 1: Combine flour and salt. Cut in shortening until it forms pieces the size of small peas.
- STEP 2: Slowly add 1 Tbsp of water at a time until the dough just begins to hold shape. Be careful not to add too much water because it will be too soggy. But make sure you add enough water because you need it to form a dough that you can roll out!
- STEP 3: Form the dough into a ball and place on a lightly floured countertop.
- STEP 4: Roll dough from the center to the edge (about 12 inches in diameter--for a 9 inch pie plate). You can set your pie plate on top to make sure its the right size.
- Wrap the pastry around the rolling pin and lay it back down over your pie plate. Press it down so it fits the pie plate.
- If the filling does not need to be baked, then prick the pie crust with a fork and bake at 450 for 10 to 12 minutes.
- Then fill 'er up and enjoy!
- *If you are baking the pie crust with a filling (like apple pie), then add the filling to the unbaked crust and bake according to the pie directions.
- **If you are making a pie that requires a double crust. Divide your dough into two balls. Roll out the first for the bottom. Then fill the pie up and roll out the second ball and place it on top. After you put the pie together, you will bake it.
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Lexi was talking today about how she wants to make chicken pot pie. We’ll have to true this recipe out.