Claire Thompson
To make dough with Crisco for chicken pot pie, you'll need to combine flour, salt, and cold Crisco shortening in a bowl. Use a pastry blender or your fingers to work the shortening into the flour until the mixture resembles coarse crumbs. Gradually add ice-cold water, mixing until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before rolling it out and fitting it into your pie dish. This dough will provide a flaky, tender crust that pairs perfectly with your savory chicken pot pie filling.
| Characteristics | Values |
|---|---|
| Ingredients | All-purpose flour, Crisco shortening, salt, ice water |
| Equipment | Mixing bowl, pastry blender or fork, rolling pin, pie dish |
| Prep Time | Approximately 10-15 minutes |
| Cook Time | 45-50 minutes (for the pie, after dough preparation) |
| Yield | Enough dough for one 9-inch chicken pot pie |
| Dough Texture | Flaky, tender |
| Dough Appearance | Light golden brown when baked |
| Storage | Can be stored in the refrigerator for up to 2 days or frozen for up to 2 months |
| Special Notes | Ensure the shortening is cold for best results. Use ice water to keep the dough cold and flaky. |
| Rolling Thickness | About 1/8 inch thick |
| Crimping Method | Use a fork to crimp the edges of the dough |
| Blind Baking | Not typically required for chicken pot pie, as the filling helps to cook the bottom crust |
| Temperature | Bake at 425°F (220°C) for the initial 10 minutes, then reduce to 375°F (190°C) for the remaining time |
| Ventilation | Cut slits in the top crust to allow steam to escape during baking |
| Serving Suggestion | Serve hot with a side of mashed potatoes or a green salad |
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$36.25
What You'll Learn
- Ingredients: Gather flour, Crisco, salt, ice water, and egg for egg wash
- Cutting Crisco: Cut Crisco into small cubes and mix with flour
- Adding Water: Gradually add ice water, mixing until dough forms a ball
- Rolling Dough: Roll out dough on floured surface to desired thickness
- Assembling Pie: Place dough in pie dish, add chicken pot pie filling, and cover with top crust
Ingredients: Gather flour, Crisco, salt, ice water, and egg for egg wash
To begin making the dough for your chicken pot pie, gather all the necessary ingredients: flour, Crisco, salt, ice water, and an egg for the egg wash. The flour will serve as the base of your dough, providing structure and texture. Crisco, a type of shortening, will be crucial in creating a flaky and tender crust. Salt is essential for enhancing the flavor of your pie. Ice water is used to bring the dough together, ensuring it remains cold and workable. Lastly, the egg wash will give your pie a beautiful golden-brown finish.
When combining these ingredients, it's important to keep the Crisco cold. This will help create pockets of fat in the dough, which will melt during baking and create steam, resulting in a flaky texture. To incorporate the Crisco, use a pastry blender or your fingers to cut it into the flour until the mixture resembles coarse crumbs. Then, gradually add the ice water, mixing until the dough comes together. Be careful not to overwork the dough, as this can lead to a tough crust.
Once the dough is formed, divide it into two portions: one for the bottom crust and one for the top. Roll out the bottom crust and place it in your pie dish, trimming the edges as needed. Fill the pie with your chicken pot pie mixture, then roll out the top crust and place it over the filling. Crimp the edges to seal the pie, and cut a few slits in the top crust to allow steam to escape during baking.
Before baking, prepare the egg wash by beating an egg with a little water. Brush the egg wash over the top crust, being careful not to let it drip down the sides. This will help create a shiny, golden-brown finish on your pie. Bake the pie in a preheated oven until the crust is golden and the filling is bubbling.
In summary, gathering the right ingredients and keeping them cold is key to making a delicious chicken pot pie dough with Crisco. By following these steps and tips, you'll be able to create a flaky, tender crust that perfectly complements your savory filling.
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Cutting Crisco: Cut Crisco into small cubes and mix with flour
Cutting Crisco into small cubes is a crucial step in making dough for chicken pot pie. The size of the cubes can significantly impact the texture and consistency of the dough. Smaller cubes will incorporate more easily into the flour, creating a more uniform mixture. To cut the Crisco, use a sharp knife and a cutting board. It's helpful to chill the Crisco in the refrigerator for about 30 minutes beforehand to make it firmer and easier to cut.
Once the Crisco is cubed, it's time to mix it with the flour. This process is known as "cutting in" the fat, and it's essential for creating a flaky, tender crust. Use a pastry blender or your fingers to work the Crisco into the flour until the mixture resembles coarse crumbs. Be careful not to overwork the dough, as this can lead to a tough crust. The goal is to have small, pea-sized pieces of Crisco distributed evenly throughout the flour.
After cutting in the Crisco, the next step is to add the liquid ingredients. This is typically a combination of water, vinegar, and egg. The vinegar helps to tenderize the dough, while the egg adds richness and helps to bind the ingredients together. Mix the liquid ingredients into the flour and Crisco mixture until the dough comes together in a ball. Be gentle when handling the dough to avoid developing too much gluten, which can make the crust tough.
Before rolling out the dough, it's important to let it rest in the refrigerator for at least 30 minutes. This allows the gluten to relax and the flavors to meld together. After resting, the dough can be rolled out on a floured surface to the desired thickness. Be sure to use a rolling pin that is also floured to prevent the dough from sticking.
When assembling the chicken pot pie, be careful not to overfill the pie crust. Leave about 1/2 inch of space around the edges to allow for crimping and to prevent the filling from spilling out during baking. Crimp the edges of the crust together using a fork or your fingers, and brush the top with an egg wash to give it a golden-brown finish. Bake the pie in a preheated oven at 425°F (220°C) for about 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
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Adding Water: Gradually add ice water, mixing until dough forms a ball
Gradually adding ice water to the dough mixture is a critical step in achieving the perfect consistency for your chicken pot pie crust. The process begins with the initial combination of flour, salt, and Crisco shortening, which forms the foundation of the dough. Once these dry ingredients are thoroughly mixed, the addition of ice water is essential to bring the dough together.
The key to success lies in the gradual incorporation of the water. Start by adding small amounts of ice water, roughly a tablespoon at a time, and mix the dough gently after each addition. This gradual process allows the gluten in the flour to develop properly, resulting in a dough that is both pliable and strong. Be cautious not to overwork the dough, as this can lead to a tough, unmanageable crust.
As you continue to add water, you'll notice the dough beginning to form a ball. This is the desired outcome, as it indicates that the dough has reached the right consistency. The ball should be smooth and elastic, with no dry or crumbly areas. If the dough is too dry, add a little more water; if it's too wet, you can add a bit more flour to balance it out.
Once the dough has formed a ball, it's important to wrap it tightly in plastic wrap and refrigerate it for at least 30 minutes. This resting period allows the gluten to relax and the flavors to meld, making the dough easier to roll out and shape into the perfect crust for your chicken pot pie.
Remember, the key to a successful dough is patience and attention to detail. By gradually adding ice water and mixing until the dough forms a ball, you'll be well on your way to creating a delicious, flaky crust that will elevate your chicken pot pie to new heights.
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Rolling Dough: Roll out dough on floured surface to desired thickness
To achieve the perfect thickness for your chicken pot pie dough, begin by lightly dusting your work surface with flour. This prevents the dough from sticking and makes it easier to roll out evenly. Next, place the dough in the center of the floured surface and use a rolling pin to start flattening it out. Apply gentle, even pressure, rolling from the center outwards in all directions to ensure uniform thickness.
As you roll, periodically check the dough's thickness by lifting a small section with your fingers. Aim for a thickness of about 1/8 inch (3 mm), which is ideal for a flaky yet sturdy pie crust. If the dough starts to stick to the rolling pin or work surface, sprinkle a little more flour over both. Be careful not to over-flour, as this can make the dough tough.
Once the dough is rolled out to the desired thickness, use a pie cutter or a sharp knife to trim the edges, leaving about a 1-inch (2.5 cm) overhang around the pie dish. This extra dough will be used to create a decorative edge and to seal the pie crust.
Before transferring the dough to the pie dish, lightly dust the dish with flour to prevent the dough from sticking. Then, carefully lift the rolled-out dough and place it into the dish, gently pressing it into the corners and up the sides. Trim any excess dough from the edges and crimp the crust to create a decorative pattern.
Remember, the key to a successful chicken pot pie crust is to keep the dough cold and to handle it as little as possible. This ensures that the crust will be flaky and tender when baked. If at any point the dough becomes too warm or sticky, refrigerate it for a few minutes before continuing.
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Assembling Pie: Place dough in pie dish, add chicken pot pie filling, and cover with top crust
Once you've prepared your dough using Crisco, it's time to assemble your chicken pot pie. Begin by preheating your oven to the recommended temperature for your specific recipe. While the oven heats up, roll out your dough on a lightly floured surface to the desired thickness. Be sure to roll it out evenly to ensure a consistent crust.
Carefully transfer the rolled-out dough to your pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough from the edges, leaving about a half-inch overhang. This will help you create a sealed crust when you add the top layer.
Next, spoon your chicken pot pie filling into the dough-lined pie dish. Be sure to spread the filling evenly, making sure to get it into all the corners. If your filling is too thick, you may need to add a bit of water or broth to help it spread more easily.
Now it's time to add the top crust. Roll out the remaining dough to the same thickness as the bottom crust. Carefully place it over the filling, pressing the edges together to seal. You can use a fork to crimp the edges for a decorative touch. Be sure to cut a few slits in the top crust to allow steam to escape during baking.
Finally, brush the top crust with an egg wash or milk to give it a golden-brown finish. Place your pie in the preheated oven and bake for the recommended time, or until the crust is golden brown and the filling is bubbling. Once baked, remove your pie from the oven and let it cool for a few minutes before serving.
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Frequently asked questions
The main ingredient for making the dough is all-purpose flour. Crisco, which is a shortening made from vegetable oils, is used to create a flaky texture in the crust.
To incorporate Crisco into the dough, you first mix the flour and salt in a large bowl. Then, you cut in the cold Crisco using a pastry blender or your fingers until the mixture resembles coarse crumbs. After that, you gradually add ice-cold water and mix until the dough forms a ball.
The purpose of using Crisco in the dough is to create a flaky and tender crust. Crisco, being a solid fat at room temperature, helps to separate the layers of dough when it melts during baking, resulting in a light and airy texture.
The amount of Crisco used can vary depending on the recipe, but a common ratio is about 1/2 cup of Crisco for every 2 cups of all-purpose flour. This ratio helps to achieve the desired flakiness and tenderness in the crust.
Yes, you can substitute Crisco with butter, but the texture of the crust will be different. Butter will give the crust a richer flavor and a slightly denser texture compared to Crisco. If you choose to use butter, make sure it is cold and cut it into small pieces before incorporating it into the flour mixture.
