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This is a recipe we found for our chicken pot pie crust that turned out delicious. Should only take about 30 minutes to cook or until golden brown. I like to cut slits in the top crust for venting which gives it a nice old country farm look!
- 1 cup organic whole wheat flour
- 1 cup organic all-purpose flour
- 1/2 teaspoon salt
- 4 tablespoons organic butter, chilled
- 3 tablespoons shortening
- 6 tablespoons ice water
- 2 teaspoons organic lemon juice
Combine flours and salt in a bowl.
Cut butter into small pieces and add to bowl with shortening. Using a pastry blender or fork, cut butter and shortening into flour mixture until you achieve a grainy coarse appearance.
Combine water and lemon juice, then slowly add to flour mixture as you toss gently with a fork until moist. Do not over mix.
Press mixture into a ball, cover completely with plastic wrap and chill for at least 30 minutes.
Preheat oven to 350º. Cooking time will vary depending on what you're using it for.
Roll dough on lightly floured surface.
Makes top and bottom crust for a 9" pie or bottom only for a 13x9 sized dish for chicken pot pie or something of that sort.