Homemade Chicken Pot Pie Crust
The perfect recipe for a flaky, buttery homemade chicken pot pie crust!
Servings: 8
Calories: 256kcal
Ingredients
- 8 tablespoons cold unsalted butter cut into tiny cubes
- 8 tablespoons cold shortening cut into tiny cubes
- 2 ¾ cups all-purpose flour
- 1 teaspoon fine sea salt
- ½ cup of ice-cold water
Instructions
- Place butter and shortening cubes in the freezer temporarily to harden.
- Add flour and sea salt to a food processor fitted with blade attachment. Pulse until evenly incorporated. Add the butter and shortening cubes, a few pieces at a time with the motor running, until all fats are incorporated and pea-sized clumps begin to form. Slowly drizzle in a ½ cup of water, pulsing all the while.
- Transfer the mixture to a mixing bowl and knead until the mixture comes together. Alternatively, use a pastry blender and a large mixing bowl to cut in the fats, and sturdy wooden spoon to stir in the water.
- Cut the dough ball in half using a knife or a pastry cutter, and form into two flattened round disks. Wrap in plastic wrap and place in the refrigerator until chilled through, at least 2 hours.
Notes
Dough will be sticky if not properly chilled. Makes two 12” dough rounds.
Nutrition
Calories: 256kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 293mg | Potassium: 45mg | Fiber: 1g | Vitamin A: 350IU | Calcium: 10mg | Iron: 2mg