I used this recipe for a double crust 10" meat pot pie, and I feel it's a bit short on crust for this larger pie. I had to do a little patchwork on the bottom crust. Would be perfect for a 9" double crust. Since I store my shortening at room temperature, I measured out the shortening and set it in the freezer for about 20 minutes before cutting it into the flour mixture. I used exactly 6 tablespoons of ice water, and it was the perfect amount. Rolled between sheets of waxed paper and transferred to pie plate while still on the paper. Then just carefully peeled it off. Pie crust is NOT to be feared -- honestly! : )
*******************April 7th **: Made this again for a turkey pot pie. Baked pie in preheated oven at 425 for 15 minutes, then turned down to 350 for about 20 minutes longer, until browned to my liking. The edge of the crust did not get too dark, and I did not have to put foil around the edges.
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I used this recipe for a double crust 10" meat pot pie, and I feel it's a bit short on crust...