I used this pie crust to top my turkey pot pie, because I wanted something less rich and a little healthier than my regular pie crust. This really worked well for me! I only had extra virgin olive oil, so I was concerned that it might taste funny in my crust, but since it is the healthiest oil, I really wanted to use it. I ended up doing 1/4 cup olive and 1/4 cup canola oil, and it worked great! I mixed up the dough, and refrigerated it for about an hour, as I made the filling for my pot pie from scratch. I rolled it out between two floured pieces of plastic wrap, and had no problems with it sticking or becoming soft. It was so easy to put the top crust on when using plastic wrap! Just peel off the top layer of wrap, turn it over on top of the pie, and peel off the bottom layer. It did get a bit soft on top of the hot filling while I was crimping the edges, but it didn't become a problem. My family really liked the pot pie, and didn't even notice that it wasn't my usual crust! It tasted very much like the crust that comes on the store-bought pot pies which they love. Thanks so much for sharing! I will be making this again!
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I used this pie crust to top my turkey pot pie, because I wanted something less rich and a...