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JoyceCarolOates joyce/carol MY KITTY IS POINTED AT THE WORLD  1yr ago (image post) 207 thread views #155590

Chicken Pot Pie :marseyblackcock:

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Not as photogenic as my other pie but I did make a wonky sunflower on top :marseysunflower:

https://i.rdrama.net/images/16790142789842262.webp

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that is a beautiful crust :marseyfluffy:

when i make pot pie i always use mashed potatoes for the top, did you use premade pastry or homemade?

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homemade. I have a recipe here, you only need half for pot pie

https://stupidpol.site/h/food/post/155038/blackberry-pie-marseygrapes/3794694#context

I cut it out to fit the pie pan and any decorations, egg wash and bake for 375° for about 15 minutes (scraps too for extra). I put it on the filling when cool enough to handle and bake for another 10 minutes.

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:marseynotes:

as a zoomie ive never made pastry from scratch but ill try!

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tips are don't overwork it, it'll look too dry and crumbly when you put it in the fridge but that's why that rest is so important, to let the flour hydrate. Pinch cracks together when you start rolling out

Don't be afraid to use flour to stop it from sticking, brush off extra with a pastry brush when done

Don't have this problem in March but you'll see big flecks of butter in the dough and if they start melting and the dough gets oily,sticky, and very soft when working with it just put it back in the fridge to firm up

Good to let the dough rest for 30 minutes after rolling if you are doing shapes or lattice to let the gluten relax and it won't shrink so much when cooking

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that crust looks soooooo good omg. i'm gonna see if i can convince my friend to let me make a tourtière tomorrow when she comes over instead of what i had planned, excited to try this!!

i tried a shortening crust recently and i was so disappointed with it :marseycrying: i love pie crust and half the time i make pie it's just an excuse to eat crust... but that one didn't taste good at all. idk maybe it was the kind of shortening i used but i'm all butter or lard from now on i think

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ooh that looks good. For pies with bottom crusts I've been putting them on the floor of the oven for the first 20-30 minutes at 425° to really crisp them up and move them to a rack and lower the temp if necessary.

never had a shortening crust but in Rose Levy Beranbaum's book the only advantage she lists is it keeps it shape better when baking decorativr crust. She recommends butter and lard and one half butter and half cream cheese that I'll try one day. I've been saving bacon grease, wonder how that would be in a pie crust :marseythinkorino:

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omg if you do the bacon grease one please make a post or at least ping me! i save it and mostly make gumbo but i bet one of those meat pies with maple in it would be insane with a bacon-y crust

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