I curled up on my bed with a blanket on Saturday afternoon and read the new Bon Appetit that came in the mail. This issue featured some great savory pie recipes…great for winter comfort. The pretty pictures inspired me to make a homemade chicken pot pie with the chicken breasts I thawed for dinner. Is there anything better than buttery flaky pie crust with creamy gravy and warm vegetables?
I love working with a vinegar pie crust. The dough is so forgiving and best when it has been refrigerated overnight.
2 1/2 cups unsifted flour
2 tsp. salt
2 tbsp. vinegar
2 sticks cold unsalted butter, cubed
1/2 cup ice water
Combine flour and salt in a food processor and mix for just a second or two. Add butter and pulse until mixture is crumbly with a few of the butter chunks still visible. In a small bowl combine water and vinegar. Pour liquid into the crumbly mixture a little at a time and pulse until all ingredients are moistened.
Form into a large ball and wrap in plastic wrap. Refrigerate for two hours. Overnight is better. Divide ball and roll two large pie crusts on a floured surface. Before baking brush the crust with an egg wash. Bake at 350 degrees for about 40 minutes or until crust is golden brown.
*The vinegar makes the crust tender and easy to work with by not allowing the gluten to over develop.