![]() Add the wet ingredients to the flour mixture and stir just until liquid is absorbed and the pie dough comes together. (You can also use a food processor, just be very careful not to over mix.)Ĭombine the vinegar, egg, and water and stir to combine. Using a pastry blender or fork, mix flour, shortening, sugar, and salt together until the mixture resembles coarse crumbs. 1 3/4 cups butter-flavored shortening, chilled.Give it a try! Foolproof Pot Pie Crust Recipe The addition of an egg to this pie crust dough helps bind it together so it’s easier to work with. When making this recipe, be sure to keep the fat and water cold, and work the dough only as much as you absolutely need to ensure it turns out tender and flaky. Not only did I find the perfect foolproof crust recipe, but it also turned out to be perfect for making homemade pies of all kinds! Whether you’re making a fresh peach pie or hearty chicken pot pie, this crust is perfectly flaky, has a delicious buttery taste, and turns out perfect every time. My desire to make a delicious pot pie won out over my fear of homemade crusts, so I went looking for a reliable pie dough recipe I could use as the crust for chicken pot pie. I tended to avoid pie-making altogether until this foolproof pie crust recipe came into my life. I’m much more confident in my ability to make easy dinners like chicken casserole, or to execute simple baked goods like Enligh muffin bread. However, homemade pie crust has never been my forte. Brush with a little more beaten egg and cook in the oven for 25 minutes until the pastry is puffed and golden.My search for the perfect pot pie crust was inspired by my love of chicken pot pie, one of my all-time favorite comfort foods. Brush the edges of the dish with a little beaten egg and place the pastry on top of the pie. Roll the pastry out on to a floured work surface large enough to fit the top of the dish. Transfer the mixture to an ovenproof baking dish, 20cm/8" diameter and 5cm/2" deep. Add the broccoli and chicken to the sauce and stir well. not completely tender) then drain and refresh in a bowl of iced water. Steam the broccoli in a metal steamer until al dente (i.e. Pour in the cream and stir through allowing to cook for a further minute. Season with a generous pinch of salt, black pepper and add the mustard. Reduce the heat and simmer for 3–4 minutes. If it goes a little lumpy, don’t worry just whisk vigorously until it becomes smooth. Gradually add the stock whisking briskly until it thickens. Add the remaining 50g/3 1/2 tbsp of butter to the saucepan and allow to melt over a medium heat, add the flour and cook for 1 minute, whisking to combine. Melt 25g/1 1/2 tbsp of the butter in a large frying pan, add the onions and fry slowly for about 15 minutes or until softened and caramelised. Preheat the oven to 180☌/350☏/Gas Mark 4. Press into a flat circle, wrap in cling film and allow to rest in the fridge for 30 minutes. Add a little cold water to bring the dough to a rough ball. Add this to the butter and flour and, using two forks, gently toss through until the dough begins to come together. Whisk together the egg, the balsamic vinegar and the sea salt. For the pastry, put the flour and butter into a mixing bowl and using a butter knife, cut the butter into the flour until the mixture looks like rough breadcrumbs.
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