Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, pastry for double-crust (savory) pie. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Pastry for double-crust (savory) pie is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Pastry for double-crust (savory) pie is something which I have loved my whole life. They are fine and they look fantastic.
Nothing is as tempting as a homemade pie, complete with a tender, flaky crust. Here's how to obtain perfect piecrust. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
To get started with this recipe, we must prepare a few components. You can cook pastry for double-crust (savory) pie using 4 ingredients and 1 steps. Here is how you can achieve it.
The ingredients needed to make Pastry for double-crust (savory) pie:
- Take 3 cups all-purpose flour
- Make ready 1.5 tsp. salt
- Prepare 225 grams butter
- Prepare 8-10 tbsp. water
I don't think I could make pie crust without my trusty Pampered Chef pastry roller and mat. You can double or half the recipe without any problem. This is a simple recipe and very tasty! This is the double-crusted chicken pot pie I grew up with, based on my mother's recipe and updated with Daniel's techniques for cold-poached chicken and basic chicken stock.
Steps to make Pastry for double-crust (savory) pie:
- In a mixing bowl, mix flour and salt. Cut butter into small cubes and stir into the mix using a fork. Add water 1 tbsp. at a time to help bringing ingredients together. At the last minute bring everything together with your hands. Adjust for extra flour or water. Divide mix into 2 balls, wrap in plastic film. The wrapped dough can be refrigerated for next-day used or reserve at room temp if it’s going to be used soon.
This is a simple recipe and very tasty! This is the double-crusted chicken pot pie I grew up with, based on my mother's recipe and updated with Daniel's techniques for cold-poached chicken and basic chicken stock. Pimentos provide a splash of color and a hint of smoky sweetness. Here the pastry dough recipe that I used to make the flaky crust of the Turkey Pot Pie. This recipe is different from the previous pastry dough recipe that I published.
So that’s going to wrap this up for this exceptional food pastry for double-crust (savory) pie recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
