How To Make Chicken Pot Pie Crust Without Shortening: A Step-by-step Guide

Are you craving the warmth and comfort of a classic chicken pot pie but want to avoid using shortening in your crust? Look no further! This comprehensive guide will provide you with step-by-step instructions and expert tips on how to create a flaky and delectable crust for your pot pie without sacrificing flavor or texture.

Ingredients You’ll Need:

• 2 1/4 cups (281g) all-purpose flour
• 1 teaspoon salt
• 1 cup (227g) unsalted butter, cold and cut into small cubes
• 1/2 cup (120ml) ice water, plus more as needed

Step-by-Step Instructions:

1. Combine Dry Ingredients:

• In a large bowl, whisk together the flour and salt.

2. Cut in Butter:

• Add the cold butter cubes to the flour mixture and use your fingers or a pastry cutter to cut in the butter until it resembles coarse crumbs.

3. Add Ice Water Gradually:

• Start by adding 1/2 cup of ice water to the crumb mixture. Use your hands or a fork to gently mix the ingredients until the dough just comes together. Add more ice water by the tablespoon, if necessary, until the dough is moist enough to form a ball.

4. Chill the Dough:

• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This will allow the butter to firm up and create a flaky crust.

5. Roll Out the Dough:

• On a lightly floured surface, roll out the dough to a 12-inch (30cm) circle.

6. Trim and Crimp:

• Transfer the dough to a 9-inch (23cm) pie plate and trim the edges. Fold the edges under and crimp to seal.

7. Bake the Crust:

• Preheat oven to 375°F (190°C). Bake the crust for 15-20 minutes, or until golden brown and cooked through.

Tips for a Flaky Crust:

• Use cold butter and ice water to prevent the butter from melting too quickly.
• Work the dough as little as possible to avoid developing the gluten.
• Chill the dough before rolling it out to make it easier to handle.
• Don’t overwork the dough after adding the ice water.
• If the dough is too dry, add more ice water by the tablespoon.
• If the dough is too wet, add more flour by the tablespoon.

Variations:

• For a richer flavor, use brown butter instead of regular butter.
• For a vegan crust, replace the butter with plant-based butter or coconut oil.
• For a gluten-free crust, use gluten-free flour.

Troubleshooting:

• If the crust is too tough, it was likely overmixed.
• If the crust is too dry, it may not have been chilled for long enough.
• If the crust is too wet, it may have been over-hydrated.

Creative Finishes:

• Sprinkle grated Parmesan cheese on top of the crust before baking for a savory touch.
• Brush the crust with melted butter and sprinkle with sugar for a sweet and crunchy topping.
• Add a layer of grated cheddar cheese to the crust for a cheesy twist.

The Perfect Crust for Your Chicken Pot Pie

With these techniques, you can effortlessly create a flaky and flavorful chicken pot pie crust without shortening. The result will be a comforting and delicious dish that will warm your soul.

FAQ:

Q: Can I use other fats instead of butter?
A: Yes, you can use lard, shortening, or vegetable oil. However, butter will provide the richest flavor.

Q: How long can I store the dough in the refrigerator?
A: The dough can be stored in the refrigerator for up to 3 days.

Q: Can I freeze the dough?
A: Yes, the dough can be frozen for up to 2 months. Thaw overnight in the refrigerator before using.

Q: What if I don’t have a pastry cutter?
A: You can use a fork or two knives to cut in the butter.

Q: How do I prevent the crust from burning?
A: Cover the edges of the crust with foil during the last 10-15 minutes of baking.