Good Afternoon!! It is stinking COLD here in good old Okie land! I don’t know if any of you may follow me on Instagram (@impassionedkitchen), but yesterday I shared a picture of our AMAZING Chicken Pot Pie we had for dinner! My plan was to post the recipe today (which I still am) but there was no possible way I could share the recipe for the Pie filling, without first sharing the pir crust!
So, without further ado, I share with you the recipe I have personally found to give the Flakiest, most delicious results for both savory AND sweet pies, and the best part is, as I may have hinted at in the title…. there are NO hydrogenated fats in it! That’s right, we are alllllll butter here, baby!!
You can find the original recipe HERE!
Start off by whicking your flour and salt together in a medium sized mixing bowl. Next, cut your COLD butter into the flour mixture. There are a few methods to doing this, but my very favorite, tried-and-true technique is simple using a pastry cutter. If you’ve never done it before, really all I do is cut down through the butter and flour with a kind of twisting motion, and only for maybe about 10-15 times, because you don’t want the butter to get tooo cut up.
This is what mine looks like, and I tried to zoom in on the second picture to show you the size… the fork is just a regular dinner fork, and I don’t know if you can see the chunk of butter very clearly nxt to it, but the one right next to that one shows up pretty good, and the chunks are pretty BIG!! Big giant chunks of butter are KEY to getting the delicious flaky layers that make this pie crust so amazing.
Next, you want to slowly add the water, and just use a fork to gently mix until almost all of forms a ball… you don’t want it be sticky, if there is a little bit of flour falling off, it’s ok to use your hands to knead it together just a TINY bit, but you want to avoid it as much as possible, so that the warmth from your hands does not melt that scrumptious butter.
Once it forms a ball, cut it in half, wrap each piece in plastic wrap, and chill for about 1 hour. If you cannot use it immediately, it will stay safe in the refrigerator for up to 4 days.
Once dough is chilled (if chilled for longer than a few hours, allow to sit on the counter for about 5 minutes, to avoid huge crack in your dough when you roll it out.), roll one section out until it is about 2-3 inches bigger in circumference than your pie pan. See the huge chunks of butter in the rolled out dough?!?!?!? That is a sign of GREATNESS!!
Transfer pie crust to pie pan. I have found the easiest way to do this is to either loosely wrap crust around the rolling pin and unroll over pie pan, or fold in half and then quarters and unfold over pie pan. If your filling is not ready to go in the crust yet, refrigerate rolled crust, as well as the other section that has not yet been rolled out until filling is ready.
When filling is ready, pour into prepared crust. Roll out the second portion of dough, following the previously stated instructions, and place evenly over filled bottom crust. Some people prefer to clip extra crust overhang. I, however, prefer to tuck it under, into the side of the pie crust, as it gives more dough to work with when you give it a nice scalloped edge, as well as the phenomenal flaky edges!
Finally, remember to cut a couple vents in the top, or decorate however you may desire and cook according to the recipe you are using, and there you have it!
1 cup (2 sticks) unsalted butter, cut into 1/4-inch pieces and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water
Whisk the flour and salt together. Cut in butter until largest lumps are about dime-sized.
Using a fork, add water a few tablespoons at a time until mixture forms mostly into a ball. Push all the loose flour into the ball using your hands, divide ball in half, wrap each half individually, and refrigerate for at least an hour, up to 4 days.
After chilling, remove dough from refrigerator, an let sit 3-4 minutes to soften. Roll out dough on a lightly floured surfact, flipping a few times, to avoid sticking, until the diameter of the dough is about 3 inches larger than the pie pan.
Carefully transfer pie crust to the pie pan and continue with pie recipe as directed.