On 2015-08-13, KenK > wrote:
> I love pot pies. Just made one yesterday. Unfortunately I do not like
> buying the expensive pie shells. Making my own crust is beyond my
> capabilities.
No, it's not:
http://www.foodnetwork.com/recipes/a...st-recipe.html
This recipe works!
The key is the resting/chilling period of 20 mins. Use it, then
modify per your situation.
The key to a good crust is this: Cut the butter/shortening very
coarse. Corn kernel size or bigger. Then, do not chill too long. A too cold
dough will split at the edges, when rolling. A too warm dough will melt while
rolling. Ony experience will make you a practiced crust maker. It's
worth the effort.
Good luck
nb