Piecrust
Instead of store-bought piecrust, try your hand at homemade pie dough. For a savory application such as for quiche or pot pie, omit the sugar and consider adding a little dried thyme, parsley, and/or tarragon. For a beautiful shine, brush the dough with a little milk or a beaten egg before baking. This simple and buttery crust makes a perfect base or topping for chef Amy Chamberlain’s chicken pot pie recipe.
Ingredients
- 2½ cups pastry flour, lightly packed (King Arthur Round Table or similar)
- 1 teaspoon kosher salt
- 1 teaspoon granulated white sugar
- 2/3 cup cold water (iced)
- ½ pound unsalted Vermont butter, frozen (80.6% butterfat or higher)
Instructions
- In a nonreactive bowl, mix all the dry ingredients with a whisk. Using the coarse side of a box grater, grate the frozen butter into the dry ingredients. Using the whisk, coarsely incorporate the butter into the dried ingredients. Be sure all the butter is completely coated in the flour mixture.
- Turn the flour and butter mixture into a food processor. Process while slowly adding the iced water. Once the dough comes together, in a minute or so, turn out the dough onto a floured surface and form into a ½-inch-thick disc. Wrap the disc in clear plastic film and refrigerate for 1 to 2 hours. Your dough is now ready to scale, roll out, or freeze for future use.
