Flaky Butter Crust
- 1/2 tsp Salt
- 1/3 cup cold water
- 1/2 pound (two sticks) cold, unsalted butter, cut into 1/2″ cubes
- 11 oz (about 2 cups) all purpose flour
- something to use as pie weights
Disolve the salt into the water, and refrigerate. Place butter and flour in mixer bowl. Chill bowl and paddle blade for mixer in the freezer for at least 30 minutes.
Using paddle blade and the slowest mixer speed, cut the butter inot the flour until resembles oatmeal flakes. With the mixer running, slowly pour in the cold, salted water in the dough forms a ball – a bit more water may be needed. Divide dough into 3 equal pieces, then press into 6-8″ x 3/4″ disks, wrap int plastic wrap, and refrigerate for a minimum of 30 minutes.
- Chicken, cooked and chopped – use either canned chicken, or cook it yourself
- Green Veggies – green beans, peas, celery… its really up to you
- Red or Orange Veggies – roasted peppers, carrots, whatever you like
- Onion, chopped
- Garlic, minced
Saute onions, garlic, and any hard sorts of vegetables in butter until tender. Deglaze pan with broth, add rest of vegetables, and chicken. Add salt, pepper, and any herbs you’d like – I use thyme, parsley, and sometimes rosemary or sage; let your nose and tongue be your guide. Adding cream at this point can give the filling a thick, rich, consistency. Simmer until all vegetables are cooked through, and filling is delicious. Pre-heat oven to 425f.
Roll out pie dough, working quickly to insure it stays cold. Cut dough to line bottom of baking dish – just the bottom, and set aside. Cut dough to fit top of dish, cut it larger than the actual top – it will shrink during cooking.
Pour filling into dish, and top with top crust. Cut or poke vent holes into top crust, place on a sheet pan in case of bubble over, sprinkle salt on top of crust, and place in oven. Cook for 30 minutes, or until crust is golden brown.
Remove from oven, and restrain yourself from digging in immedeatly – it just came out of a 425f oven!