Chicken Pot Pie Pie Crust Recipe

hi this is Angie from Angie Southern Kitchen and today we're going to learn how to make a pot pie crust recipe and this is a crust I really like and I've used it on all my pies and all my crust and it works really well it's enough to give you a two tops so that you can have two c rolls with one top or you can do a bottom and a top and in this recipe we have three cups of allpurpose flour one teaspoon of salt and we get 13 tablespoons of really cold butter and I Cube it and then I get my lard and I put it in the freezer so that it stays nice and firm and this is what makes your pie cross flaky and tender is you doing this little extra step and then I use three tablespoons of lard and I know people H I don't want to use lard well it it really doesn't make a difference in your pie crust it makes it taste better it makes it perform better and it makes it flaky and it just gives it a wonderful taste it's only 3 tablespoons so you can tell the difference this is one teaspoon of salt we're going to put that in and then I put my um butter 13 tbspoon and 3 tbspoon of FL it's really cold and we're going to put it in the food processor and I like to pulse it okay you can see the butter in here you don't want to chop up all of the butter you want to maybe go a little bit more because that's what makes the flaky layers so I'm going to give it just a little bit more and then I'm going to start adding my water today I had to add eight tablespoons but I would start with six and see if it's where you need it it depends on how humid it is outside where you live how much water the flower has in it but to me when the dough it still looks like sand but you want it to look like that because that gives you all your flaky layers but when it holds together like this then that tells you that it's it's it's done it's got enough water and it's been processed enough and then at this point I take it and I put it in two different containers and then put it in the refrigerator and let it rest so I'm going to divide this into two equal portions and let it put it in the refrigerator and let it rest after you roll your pie crust out you can put it in a round pan a square pan or oblong pan whatever uh you're going to B in there fruit or chicken and you put it in your pan and then you cut the excess off and in this recipe there's enough for a top and a bottom or two separate pies again this is Angie and you just learned how to make a chicken pot pie crust recipe

This transcript was generated automatically from the video's captions and may contain errors.