Wednesday, December 5, 2012
pot pie crust
What is everyone's favorite part about a pot pie? That's right, the crust. If you answered something other than the crust, you are obviously confused.
I have discovered the mecca of crusts. This is undoubtedbly the finest pot pie crust recipe ever created. It comes from none other than my beloved Smitten Kitchen.
We've made swiss chard and pancetta pies. Leftover turkey pies. We've even eaten the crust straight up with cranberry sauce. (It was insanely good, you should try it).
We made a big batch of the dough, wrapped it up tight, and stored it in the freezer. It defrosts in the fridge in just a few hours.
Just a tip: when you use this crust, it's best to brush it with an egg wash (1 egg, whisked with 1 tablespoon water) to give it that beautiful golden color.
pot pie crust
makes 4 individual sized crusts
recipe from Smitten Kitchen
2 cups all-purpose flour
1/2 teaspoon table salt
13 tablespoons cold unsalted butter, diced
6 tablespoons whole Greek yogurt
1 tablespoon white wine vinegar
1/4 cup ice water
In a large bowl, combine flour and salt. Add the butter and, using a pastry cutter or your fingertips, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is like uncooked couscous. In a small dish, whisk together the yogurt, vinegar, and water, and combine it with the butter-flour mixture. Using a flexible spatula, stir the wet and the dry together until a sticky dough forms. Using your hands, knead the dough a few times into one big ball. Pat it into a flattish ball, wrap it in plastic wrap, and chill it in the fridge for 1 hour or up to 2 days. Or wrap tightly and freeze for several months.